Super-Easy Vegan Ice Cream
Many thanks to the Forks over Knives companion book for providing this super-simple, healthy and tasty recipe for banana ice cream. My daughter, husband and I all enjoyed it!
6 bananas (peel, chop into small pieces, and freeze beforehand)
1 tablespoon vanilla
1/2 cup soy or almond milk
Puree in a blender and serve immediately.
We cut the recipe in half and it turned out great, and we couldn’t eat it all at once, so I ended up putting it in a container and freezing it. It looks like vanilla soft serve when you first make it (see picture). I am looking forward to trying variations, like adding unsweetened cocoa powder, or trying different frozen fruits.
Faster than a speeding couch potato! Able to leap the produce aisle in a single bound! Welcome to Super Veggie Mom, which chronicles my efforts to raise a plant-strong, creative, and bright family while pursuing my own writing and fitness interests. 
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