Vanilla Ice Cream
2 ripe bananas, cut in circles and put in freezer overnight in a ziploc bag to keep the pieces separate
1.5 tablespoons of maple syrup
1.5 tablespoons of coconut milk in a can (chill in refrigerator overnight, only take from the creamy top part not the liquid bottom)
Pinch of raw vanilla powder
Place all in a blender, start slow and blend until all is mixed. Eat immediately!
You can also top them with some organic gluten-free sprinkles (I used Sprinklez)