This simple, healthy and delicious "nice" cream is adapted from The Going Vegetarian Cookbook by David A Gabbe. If you come across this 1997 cookbook, buy it!  You will not regret it. 

 

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 convered container and store in the freezer until needed. 

 

• 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.