Summer with no ice cream? No way. But after discovering that milk makes my face breakout. I have been looking for non-dairy snacks that are lower in sugar and minimally processed. It’s a tall order to say the least, but I hit the jackpot with this versatile banana ice cream recipe. You can find a dozen variations of this on Pinterest but mine goes like this: Take 1-2 rock frozen solid ripe bananas. This is a great way to use up over ripe bananas but do not use under ripe since they will not be sweet enough. Make sure they are completely frozen, if they are soft and mushy they will create a stringy texture and will not give you the “ice cream” creaminess you desire . –For chocolate ice cream: Place bananas in food processor, add 1/4-1/2 cup (depending on how big your bananas are) unsweetened cocoa powder. -One tsp of almond extract, this seems to heighten the sweetness of the bananas, adds more flavor and is a nice complement to the chocolate. For vanilla ice cream: Just put bananas and 1 tsp of vanilla extract in processor. The frozen bananas clang around the food processor at first but after a few seconds it will start to cling to the sides and soften. Process until it resembles soft serve ice cream. Add toppings to your pleasure and enjoy!