Banana Raisin Almondine Ice Cream

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.