Ingredients

I can't recommend Gwyneth's new health book enough, tonight I'm making one of her fish suppers followed with this ice cream dessert.

Since moving to Singapore there is nothing we love more than to hit the ice cream after dinner.First we discovered that Crunch ice cream is available here and then we were enticed by the moreish smell of Coldstone Creamery We're eating so much of the stuff that I decided to have a go at making it ourselves.This recipe is adapted from Gwyneth Paltrow's latest recipe book, It's All Good NOTE - I have made a few changes to this recipe, Gwyneth's exact recipe can be found here I have always been a big fan of Gwyneth and not just for her acting skills - she has a great lifestyle site, Goop , which shares recipes, fashion tips and homestyle advice. She has also recently turned her hand to writing cook books.Her latest book is, just as the title says, all about eating good food.After a health scare she eliminated a lot of foods from her and her family's diet meaning that the recipes in her book do not include any sugar, gluten and very little dairy but yet are still fun, filling and nutritious.I love this Banana and Almond Ice Cream recipe and have a constant batch in my freezer to dig in to after dinner.4 bananasFinely chopped almondsMaple SyrupSaltAlmond MilkSlice up the bananas and put in the freezer until completely frozen.Chop up the almonds.These will be sprinkled on top of the ice cream so the quantity can depend on how much you like almonds!In a bowl, mix together the chopped almonds, two teaspoons of maple syrup and a pinch of salt and leave to one side.In a food processor, blend together the frozen banana slices, 120ml almond milk and two tablespoons of maple syrup.Pour into a container or serve in bowls and sprinkle with the chopped almond mixture.