Vegan Banana Ice Cream

• 6 medium bananas, ripened
• 1 tbsp. fresh squeezed lemon juice
• 3/4 c. light corn syrup OR 3/4 c. agave nectar
• 1 vanilla bean, scraped OR 1 tsp. vanilla extract
• 1 1/2 c. regular soy milk (NOT low-fat)

1. Put entire bananas (peel and all) directly in the freezer and freeze overnight.
2. Remove bananas from freezer and let them thaw for about 1 hour.
3. Peel the bananas and put them in your mixer with the lemon juice.
4. Pulse until combined, about 10 seconds.
5. Add the corn syrup (or agave nectar) and vanilla and pulse until combined.
6. With the mixer running, slowly pour in the soy milk and allow to emulsify, mixing until smooth.
7. If you have an ice cream mixer, pour the mix in and follow instructions.

bananas, fresh squeezed lemon juice, light corn syrup, vanilla bean, regular soy milk

Taken from www.epicurious.com/recipes/member/views/vegan-banana-ice-cream-50043191 (may not work)