This addictive ice cream mostly uses banana as the sweetener–with a touch of maple syrup and peanut butter to bring it all together–making this treat a much healthier indulgence than traditional ice creams. And, as with all vegan recipes, no cholesterol! Once frozen, try folding in chocolate chips and toasted pecans for an extra special–chunky monkey-like–treat.

Peanut Butter Banana Ice Cream

4 large [slightly over-ripe] bananas, peeled
1/4 cup smooth peanut butter
1 can (13.5 oz) full-fat coconut milk
1/8 teaspoon salt
1 tablespoon maple syrup

Combine all ingredients into a blender. Blend until smooth, scraping down sides as necessary. Once smooth, chill for at least 1 hour in the refrigerator. Pour into the container of an ice cream maker and process according to manufacturer’s instructions.

Once frozen, transfer to an airtight container. Store up to 3 months in the freezer.