• 32 oz Vanilla, Unsweetened Almond Milk
  • ½ cup Grade B Maple Syrup
  • 2 cups mashed bananas
  • 4 egg yolks plus 2 whole eggs, whisked
  • 1 tsp vanilla


Bring water to boil in a medium saucepan, and then reduce to medium heat. Put a heat safe bowl over the saucepan; make sure the bottom is not touching the water. Add almond milk, vanilla extract, and maple syrup in the bowl and whisk. Allow the almond mixture to heat just before it boils; DO NOT let it boil.

Temper the eggs slowly by adding a few spoonfuls of the almond mixture to the eggs, stirring constantly. If you skip this step, you will have scrambled eggs in your ice cream… Once tempered, add the eggs slowly into the almond mixture and stir until the mixture thickens. If you stick a spoon in the mixture, it should cover the back of the spoon.

Take it off the heat, and let it cool in the refrigerator first. Once it is cool add bananas, put it in a freezer safe container or put it into an ice cream maker. If you don’t have an ice cream maker, put the container into the freezer and stir every 30 minutes.

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