Cinnamon Banana Ice Cream By Gwen Marzano
- 2 cups frozen banana chunks
- 1/2 scoop Garden of Life RAW Fit
- 1/2 cup unsweetened almond milk
- 8-10 drops of “Sweet Leaf” vanilla cream liquid Stevia
- 1/2 tsp. cinnamon
Place all ingredients into a food processor (or high speed blender) and blend until smooth. Serve immediately or store in freezer for up to 3 weeks.
Never throw out those overly ripe bananas. Peel them, break them into chunks and freeze them in a Ziploc bag for up to 2 months and use in your favorite smoothie or ice cream recipe.