PS: Cherry-Vanilla Bean Ice Creamy

Chef: Andrea Seppinni
Makes: 2 generous sundae servings or 4 2-scoop servings
Prep Time: 10 minutes
Total Time: 55 minutes



  • 4 ripe bananas, sliced 1/4-inch thick and frozen
  • 1-2 T almond milk, as needed
  • 1 t vanilla extract or vanilla bean paste
  • 1/2 t almond extract
  • 1 vanilla bean, split open, contents scraped from the bean with the back of a paring knife*
  • Pinch of fine sea salt, optional
  • 1 c frozen tart red cherries, rough chopped
  • 1/4 c chopped raw almonds, toasted in a dry skillet, cooled, to fold in to ice creamy or top ice creamy when served
  • Maple syrup to top ice creamy, optional
  • Small stainless steel or glass bowl, chilled


  1. Place the frozen bananas, 1 T milk, vanilla extract or paste, almond extract and salt in the carafe of a high-speed blender or bowl of a food processor. 
  2. Pulse the banana mixture until well combined, stopping occasionally to scrape down the sides.
  3. Add the tiny scraped out seeds from the vanilla bean and the second tablespoon of almond milk only if necessary into the mixture and blend to a creamy soft-serve consistency.
  4. Transfer the soft-serve mixture to the chilled bowl, and fold in the chopped frozen cherries; if you prefer to fold in the almonds as well, do so now.
  5. Cover the Cherry-Vanilla Bean Ice Creamy and place in your freezer for approximately 45 minutes or until scoopable.
  6. When ready to serve, scoop into dessert dishes, and top with toasted chopped almonds and a drizzle of maple syrup. Of course, you can just enjoy a naked scoop in all it’s cherry-vanilla deliciousness too!