The Easiest And Healthiest Homemade Ice Cream

This is just so good that I must share. We all have had times when we have too many bananas lying around at home and they start getting all mushy and black and not tasty. Well, from now on I always buy more bananas than I can eat without worrying about having to throw them away. Why? It's very simple: as soon as your bananas start getting too ripe and ugly, just peel them, put inside a tupperware and into your freezer. After only a couple of hours they will make a nice popstickle that melts in your mouth. But to make even better use of the frozen goodness just blend them together with some non-dairy milk. I used one banana and about half a cup of soymilk for one portion and added some agave syrup for the extra sweetness. But you can also add a tiny bit of vanilla extract or a spoonfull of cacao powder for that chocolate ice cream effect. It's quick, dairy-free, sugar-free and absolutely delicious raw ice cream. Enjoy!