Step 1

Peel the bananas and either slice into coins about ½-inch thick, or simply break each banana in half. *Note that small pieces will be frozen in 2-3 hours, while larger pieces will likely need to freeze overnight.

Step 2

To freeze coins, arrange in a single layer on a parchment-lined baking sheet. Once frozen, blend into nice cream, or transfer the bananas to a freezer bag or airtight storage container. To freeze whole or halved bananas, place in a freezer bag or other container and freeze for at least 8 hours.

Step 3

If desired, let the frozen bananas thaw for a few minutes. This reduces the amount of milk needed for blending and is gentler on your food processor/blender. Add them to the blender/food processor along with the vanilla and a splash of milk. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and add maple syrup for sweetness, if desired.

Step 4

Enjoy your nice cream now like soft serve, or transfer it to a freezer-safe container and freeze for 2 to 3 hours. Then scoop and serve with wet walnuts or your favorite toppings.

Step 5

Preheat a saucepan over low heat. Add the walnuts to the pan and toast for 2-3 minutes or until fragrant. Shake or stir frequently so they don't burn. Add the maple syrup, vanilla, and salt. Stirring, let it just get hot, then remove from heat. The toasted walnuts will continue to infuse flavor into the syrup. Transfer to a bowl and refrigerate until ready to use.

Step 6

Drizzle wet walnuts over individual servings of nice cream. Wet walnuts can be stored in an airtight container in the refrigerator for up to a month. If the mixture becomes too hard, place the container in a warm water bath for several minutes or microwave for a few seconds to soften the syrup.