Yield: 4 servings

Peel 2 bananas at speckled stage of ripeness, slice them somewhat thinly(or into chunks), and place banana slices/chunks on a sheet of waxed paper on a metal cookie sheet.  Put cookie sheet into freezer. 

When banana pieces are frozen solid, remove them from freezer, add 4 T. of cold unsweetened almond milk, a little at a time, and pulse them in a medium-sized food processor until well-blended.  Quickly remove this from processor and eat quickly.  This tastes like banana ice cream.

Note:  I freeze leftover bananas when they get to the speckled stage of ripeness, by peeling and putting them into plastic freezer bags.  That way, I always have frozen bananas on hand.  Frozen bananas can also be eaten whole.  It is easier to use the frozen slices/chunks if you are using a food processor. 

Later: I have tried adding a few shakes of nutmeg to this faux ice cream, and that seems to enhance the taste. I also add agave nectar to taste, if needed. I have also added up to 2 t. of Hershey's special dark cocoa powder to this. When peanuts are allowed, peanut butter can be substituted for almond butter.

Enjoy!