- 4 ripe bananas, peeled and sliced thin
- 2 tbsp maple syrup
- 1/2 cup unsweetened almond milk
- 1 tsp pure vanilla extract
Freeze bananas on a single layer of parchment paper at least three hours. I keep peeled bananas frozen for smoothies so I used four of those and though they were not pre-cut, the results were awesome. In a food processor, pulse all the ingredients until the texture of soft serve ice cream and enjoy.
For a more gourmet presentation, mix finely chopped almonds with a little maple syrup and sea salt in a bowl and sprinkle over the banana ice cream. Recipe from the April 2013 Issue of Self Magazine.
FYI, down a total of 19 pounds since January 1, 2013.