Banana Ice Cream (Dairy Free)

Home-made ice cream for all of us who don't eat dairy or who are lucky to be lactose intolerant. This creamy deliciousness is based on soy or almond milk. You don't need to have an ice cream maker, just a blender will work.

• 6 frozen bananas in pieces
• 1/2 cup almond or soy milk
• 1 tbsp pure vanilla extract

Put a third of bananas into blender. Add a portion of plant-based milk with 1 tsp vanilla. Blend it. It doesn't have to be very creamy. Transfer to a large bowl. Repeat two more times with the remaining ingredients. Combine all of the banana mixture in blender again. Blend until extra creamy and smooth. Serve immediately with fresh strawberries, blueberries, and chocolate syrup. Yum!

This recipe is from the book "Forks Over Knives", p. 181. The recipe's author is Mary McDougal.