Peanut Butter Banana Chip Ice Cream

I love it when I can make a previous dairy treat into something without dairy! And who doesn't love a little ice cream now and then? I tell people I don't have a sweet tooth...and that would generally be true, but on occasion I do enjoy something like this with my family.

Add to that a few things... I recently came across an almost new ice cream maker (I know I have a Vitamix, but there's something about getting out the ice and salt to make it the "old fashioned" way) at a second hand store for only $2.50. It is a Sunbeam 6 quart capacity electric...ok, so not too old fashioned! =)... ice cream maker.

The other is a recipe on the Eating with Wisdom blog (thanks, Mindi) that struck my fancy. And I had everything to make it! Whoo-hooo! =) So, my friends, a vegan ice cream that you can make and it is delicious.

Peanut Butter Banana Chip Ice Cream

1 can (13-14 oz.) coconut milk or non-dairy milk/creamer
1/2 cup sucanat
1/2 cup natural peanut butter
3 bananas (divided use)
1 teaspoon vanilla
1/4 cup grain sweetened carob/chocolate chips
optional: chopped peanuts

Blend 2 bananas, milk, sucanat, peanut butter, and vanilla in blender until smooth and sweetener is dissolved (uniformly distributed). Transfer to ice cream maker and freeze according to the manufacturer's instructions.
Add the third banana (chopped) with the chips about 5 minutes before the ice cream is done in the maker.
I used coconut milk and carob chips in our version. Nice and rich!

Kristen's (Almost Raw) Almond - Cacao Nibs Ice Cream

1 can (13-14 oz.) coconut milk
1/4 cup raw honey
1/2 cup raw almond butter
3 bananas (divided use)
1 teaspoon vanilla
1/4 cup (or less) raw organic cacao nibs

Follow directions for Peanut Butter Banana Chip Ice Cream above.

One thing that really helps develop the flavor (especially the peanut butter version) is to "ripen" the ice cream in your refrigerator freezer (or deep freezer).