Vegan Banana Almond Milk Ice Cream

I am back. I have been vegan one year and one month and I wont lie, I had a few hiccups in the road.  Don't get me wrong, I didn't stray from being vegan, I just went for the easy way out too many times (vegan processed foods). I am back on course however and want to share some recipes that I have been back piling. Since I haven't posted in awhile I will honor you all with a very easy dessert first. 

Prep time: 1 day

Cook time: 5 minutes

Tools: Ziploc bag, small blender, spoon

Ingredients: 

2 yellow bananas (some brown spots are okay)

~1/4 c almond milk (you can use soy or coconut milk as well)

Directions: One day in advance, peel bananas and place them into a ziploc bag. Then put them into the freezer.  After a day, take the bananas out of the freezer, slice them into quarters -try not to hold them for too long in your hand as they will thaw more quickly- place them into a blender. Add about half the milk. Turn on blender. Continue to add milk -depending on the size of the bananas you may need to add more milk than just 1/4 cup - until the mixture is just thin enough to blend thoroughly in the blender. You want it too be blended well but still the thickness of ice cream.

Notes: I use a Magic Bullet to make this as I find it to be just the right size to blend this to perfection.

It's just that easy! And oh so good!