• 4 frozen ripe bananas
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup or date paste
  • plant based milk

In a high-powered blender or food processor mix 4 frozen ripe bananas, cut into pieces, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, and 1 teaspoon maple syrup or date paste with just enough plant milk to create consistency of thick ice cream, tamping down until evenly blended. Taste and add more cinnamon and sweetener if desired. Serve immediately or freeze for at least 6 hours or longer.

This nice cream goes great with my Apple Oat Crisp.