One day ahead
Peel your bananas, cut on larger chunks and place in a freezer bag. Freeze them for at least one day (or up for a month).
Place the frozen bananas in a high-quality blender or food processor. Add peanut butter, honey or maple syrup, blanched almonds and a pinch of salt. Mix until creamy, silky and delicious, for about 2 - 3 minutes.
Serve immediately or even better: Transfer to a container and freeze for at least 2 - 4 hours. That way your ice cream will have even a creamy texture. Serve with your favorite topping. We like cacao nibs and coconut flakes or maple syrup. Enjoy. Keep chilled in a freezer for up to a month.