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Banana Ice Cream

  By Kris Giovanini  

October 26, 2015

You don't need an ice-cream maker to enjoy this super easy guilt-free dessert!

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4 frozen bananas

3/4 cup almond milk

2 T maple syrup

2 tsp. vanilla

pinch sea salt


Put all ingredients in a blender and blend until smooth and creamy.

Opional add-ins include 1/4 cup nut butter or vegan chocolate sauce.

This "nice" cream is best eaten right after it is made, but leftovers will keep in a covered contained in the freezer. Before serving, top with chopped nuts if desired.

To freeze bananas, simply peel them then cut them into three or four pieces. Put the pieces on a parchment lined baking tray and freeze for several hours or until hard. Transfer the frozen bananas to a freezer bag or covered container and store in the freezer until needed.

This recipe is adapted from Going Vegetarian by David A Gabbe.



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