Peanut Butter Banana Ice Cream

This recipe is from The Vegan Scoop by Wheeler Del Torro, owner of Wheeler's Frozen Desserts.

3 Ripe Bananas
2 cups of soy milk (or other non-dairy milk)
3/4 cup brown sugar
3/4 cup peanut butter
1 tablespoon vanilla extract

|1| Peel bananas. Puree in a food processor with milk until smooth.
|2| Transfer liquid to a medium-size saucepan. Add brown sugar and peanut butter and cook over low heat until sugar dissolves. Remove from heat and ad vanilla. Combine.
|3| Refrigerate 2-3 hours. Freeze according to your ice cream maker instructions.