This summer in Brisbane (here in Australia) is especially hot and I am craving cooling foods, constantly. Are you? One thing that I especially miss eating since I went plant-based is ice cream! I remember many trips to the beach when I was younger and walking through the streets of Europe with an ice cream in hand. Reminders of this delicious treat were always followed by fun memories! As the heat ripens my banana supply at an exponential rate I am needing to rescue them for various recipes; freezing bananas is a great way to prolong their nourishing benefits. Enter ice cream! This recipe isn't as creamy as the store-brought varieties. It sets hard, and with any fruit based ice creams (or sorbets) can be a little icy! Remember to leave your ice cream out to defrost for approximately 20 minutes before serving so you can get a creamier, softer texture. I'm a little impatient in this waiting process, so I don't mind the icy taste!