Finding ourselves in that final stretch of summer – those warm, breezy, and endless nights suddenly numbered – Andrew and I have taken to our building’s rooftop (our one little corner of outdoor space), determined to soak in every last speckle of its magic. Basking in hours long dinners and chilled wine with our evening’s sunsets, each one more stunning than the last, we’ve only recently upped our late night game further. Inspired by the lost, but certainly not forgotten Lula’s Sweet Apothecary of our New York City pasts, once known for their vegan friendly nut based scoops, we’ve frozen our own, and dare I say dreamier, interpretation: a walnut and almond milk based banana chip ice cream. A simple blend of soaked walnut, almonds, speckled banana, and maple, this machine-less and dairy free chunky monkey is rich and creamy, while remaining nutritively virtuous. Again, the type of sweet I’d feel comfortable sharing with my Poe, unprocessed and plant based, we serve ours generously atop sugar cones.
Walnut Banana Chip Ice Cream
makes 8 servings
1 ½ cups raw walnuts, divided
1 cup raw almonds
4 ripe bananas, peeled and frozen
1 teaspoon vanilla extract
6 tablespoons pure maple syrup
1 tablespoon coconut oil
juice of ¼ lemon
½ cup mini dark chocolate chips
In a small bowl, cover 1 cup walnuts and almonds with filtered water. Allow to soak for a minimum of 4 hours – overnight. Drain and rinse.
Transfer soaked nuts to a high speed blender and blending with ½ cup filtered water until mixture forms a very smooth paste. Add banana, vanilla, maple, coconut oil, and lemon juice and continue blending on the highest setting until you have what resembles a very thick smoothie. Fold in remaining ½ cup walnuts and mini dark chocolate chips, then transfer into a silicone loaf fan (I use this one). Freeze for a minimum of 4 hours – overnight, or until ice cream has firmed to desired texture.
To serve, defrost the ice cream 10 minutes before scooping!