Vanilla-Banana Nice Cream

Author: Heather Leno
Yield: 4 servings Prep Time: 10-15 minutes Freezer Time: 2-4 hours
Ingredients:

¼ cup cashew cream* or 2 tbsp cashew butter and 3-4 tbsp of dairy-free milk — these should be emulsified together before using

1 tbsp sweetener of choice, opt.

2 tsp pure powdered vanilla for the vanilla version– Cook’s is a nice brand

4 cups sliced or 4 medium-sized frozen bananas, nice and ripe (skins with lots of spots but not black) **

1/4 tsp xanthan gum, opt.
Instructions:
  1. Combine in a large blender or a food processor in the order given.  Process until smooth and creamy.  Transfer to a freezer container and freeze for several hours.
  2. If you are not eating it the same day, the 1/4 tsp Xanthan Gum will keep it from freezing as hard.  Remove  it from the freezer 10-15 minutes before scooping.
Notes:

*to make cashew cream you will need to blend one cup of milk with 1 cup raw cashews until smooth and creamy.  Freeze what isn’t used for another time.