Banana Raisin Almondine Ice Cream

• 2 ripe bananas, cut into 3-4 chunks each
• 1/4 cup dark raisins
• 1/4 cup Amaretto di Saronno
• 1/2 Honey graham cracker board
• 1 tablespoon dark brown sugar
• 1/4 teaspoon ground cinnamon
• 2 waffle cups (optional)
• whipped topping, for garnish
• 2 tablespoons sliced almonds, for garnish

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. 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. 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. 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. 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.

bananas, dark raisins, saronno, graham cracker board, brown sugar, ground cinnamon, waffle, whipped topping, almonds

Taken from food52.com/recipes/18830-banana-raisin-almondine-ice-cream (may not work)