- 3 large, ripe bananas
- 3 tablespoons natural peanut butter
- 1/4 teaspoon vanilla extract
- a super teeny-tiny dash of cinnamon
- sea salt to taste
- roasted peanuts for topping

1. Cut the bananas into small chunks and freeze until solid, at least 1-2 hrs.
2. Transfer bananas to a strong blender and blend until smooth (this will take a few minutes and may require periodic pauses/scraping down depending on your blender). It may be loud sounding to start, but within a few minutes you should be seeing a thick, creamy ice-creamy mixture in the blender.
3. Add the peanut butter, vanilla extract, cinnamon, sea salt, and anything else you might like in there. Pulse the blender quickly until texture is smooth.
4. Top with additional peanut butter and crushed roasted peanuts and serve immediately.
Tip: add 1/2 cup frozen blueberries into the blending for a whole other delicious recipe with the same easy steps. 

Coconut Vanilla Ice Cream 
Coconut ice cream is a fantastic way to add the creaminess of dairy. This recipe is for those wanting to get a little more serious with their plant-based ice cream making. 
- 2 14-ounce cans coconut cream* or full-fat coconut milk
- 1/2 cup organic cane sugar (you can sub up to half with agave nectar or maple syrup)
- 1 pinch sea salt
- 1 vanilla bean pod (split and scraped) or 1/2 tsp vanilla powder)
- 2 tsp pure vanilla extract

1. The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don't have an ice cream maker).
2. The following day, add coconut milk, organic cane sugar (sub up to half with natural sweetener), sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness, or more vanilla if it needs more vanilla flavour.
3. Add mixture directly to chilled ice cream maker and churn according to machine instructions - about 45 minutes. It should look like soft serve.  If you don't own an ice cream maker, you can add chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and stir /whisk to incorporate air. Repeat until mostly firm - 6-8 hours. Then continue freezing until completely firm before serving. It won't yield as creamy results, but it should still work.
4. Once churned, transfer to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
5. Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften - a hot ice cream scoop also eases scooping.
6. Will keep in the freezer for up to 10 days, though best when fresh. 

Pro Tip: Coconut ice cream is a great base that goes well with almost anything - top with berries, bananas, cacao nibs, nuts. You can also add to popsicle molds to make cocosicles.

If you haven't tried #gettingblended straight from the pack, here are some of our customer's spooning faves. 

How-to Tip: let the pack soften to a slushy pudding like texture, massage pack gently to break apart any larger pieces, then open and dig in with a spoon.