I love ice cream. The creamy texture and sweet flavor can’t compare to any other treat. Before I was vegan, I ate ice cream almost every evening. Within the half hour after eating the stuff, however, I would be on my back with a grumbling, cramping stomach whining, begging my boyfriend to rub my tummy.

Since I ditched dairy years ago, I can tell you I don’t need any more stomach rubs. But I do, however, need an ice cream placebo.

Enter my savior: the frozen banana.

While store bought vegan ice creams are available, and delicious (I love coconut based ones!) I prefer to make my own. And unlike some kitchen whizzes, I usually am too lazy to make an ice cream base. I know. The worst. I also like to eat mainly unprocessed foods, so making ice cream out of frozen bananas works best for me.

I do this in two ways. The first is a Champion Juicer. The second is with my food processor. They both have their pros and cons. The Champion makes a creamy, soft serve style ice cream. But it’s a pain to put together and  a drag if I want to add mix-ins—and I always want to add mix-ins. The food processor makes a scoopable, harder version, is easier to put together and clean, and allows for a girthier mix-in capacity. The Champion’s texture is better, but I usually don’t want to drag the 25 pound beast out (remember? Lazy), put it together, make the ice cream and then clean it.

Now let me tell you I love feeding my friends banana ice cream, and it was my mother who taught me how to make it. Both my friends and my mother have told me not to share the recipes on the Internet, and I admit I have a few combinations that I am hoarding for possible future cook books, or something! But I like you guys, and sharing is caring! Also I hypothesize that my mother is secretly my only reader, checking in all day from different locations and commenting under false names so it looks like I have more readers. Thanks, Ma!

Because I like you, here is a recipe for Banana Chocolate Peach ice cream, made in a food processor.

Serves: 2|Cook Time: 5 Min

4 frozen bananas, chopped roughly—I do mine in “penny” shaped slices
1 cup frozen peaches (more will give it an icier texture)
3 tablespoons pure organic cocoa powder

Step one:
Put all ingredients in food processor, and pulse until creamy, using spoon to scrape down sides.

Sometimes I turn my banana ice cream into a mini-meal by adding a bit of silken tofu, which changes the texture but gives me a nice protein punch. Feel free to amend the above recipe with ½ cup silken tofu.