Vanilla Ice-Cream

3 frozen bananas

2 teaspoons vanilla extract

2 teaspoons maple syrup

2 tablespoons unsweetened almond milk

Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the loaf pan, pushing all of the ice-cream to 1/3rd of the pan. Pop pan in the freezer.

Chocolate Ice-Cream

3 frozen bananas

3 tablespoons unsweetened cocoa powder

2 teaspoons maple syrup

2 tablespoons unsweetened almond milk

Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the center of the loaf pan. Pop pan in the freezer.

Strawberry Ice-Cream

2 frozen bananas

1 cup of frozen strawberries

2 teaspoons maple syrup

2 tablespoons unsweetened almond milk

Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the last 3rd of the loaf pan. Pop pan in the freezer.

Freeze for a minimum of 2 hours or until it is set up and easy to scoop.

If you freeze the ice-cream for longer, it will become hard SO just be sure to give it a few extra minutes to soften before scooping. ENJOY!