A guilt-free non-dairy delight! I took thekichn's One-Ingredient Ice Cream and added Amaretto di Saronno, raisins, graham cracker crumb and almonds to create this vegan dessert. —ohyoucook
ripe bananas, cut into 3-4 chunks each
Amaretto di Saronno
Honey graham cracker board
dark brown sugar
waffle cups (optional)
whipped topping, for garnish
sliced almonds, for garnish
In This Recipe
At least 3 hours (up to several days) before serving, place a piece of wax paper or plastic wrap on a freezer-safe plate. The wax paper allows easy removal of the frozen pieces without using a chisel. Arrange banana chunks in a single layer on top of the wax paper. Place in freezer until ready to continue with recipe.
Just before starting dinner (or sometime in the afternoon), combine raisins and Amaretto in a small bowl. Place in the fridge to let raisins absorb the Amaretto and plump up.
Combine graham cracker crumbles, sugar and cinnamon in another small bowl. Stir a couple teaspoons of the liquid from the raisin mixture into the graham cracker mixture.
Plop frozen bananas in a food processor. Process until the bananas break up and becomes creamy-like, stopping a few time to break up large clumps that might form (a minute or two). Add raisin mixture; pulse a few times to combine.
Scoop out ice cream and place in 2 dessert bowls or waffle cups. Sprinkle graham cracker mixture evenly over both servings. Garnish with whipped topping and slices almonds, if desired. Serve immediately.