No-Churn Vanilla Bean Ice Cream (with Dairy-Free Option)

Ingredients:

• 2 ripe bananas, sliced and frozen

• ¼ cup heavy cream (for dairy-free option, use coconut cream)

• 1 teaspoon pure vanilla bean paste (or vanilla extract)

• 1 tablespoon pure maple syrup or honey (optional)

Directions:

1. In a food processor or powerful blender, add frozen banana slices, heavy cream (or coconut cream), vanilla bean paste, and maple syrup or honey (if using).

2. Blend until smooth and creamy, pausing occasionally to scrape down the sides.

3. Transfer the creamy mixture into an airtight container.

4. Freeze for 2–3 hours, or until set but still scoopable.

5. Serve immediately, garnished with fresh berries or mint leaves, if desired.

Yields 2 servings. Enjoy!