Peaches and Cream Ice Cream with Raspberry Balsamic Drizzle

This vegan peaches and cream ice cream lets me enjoy a favorite dessert from my childhood while still eating healthfully. A drizzle of raspberry balsamic vinegar adds tart notes to complement the sweetness. If you’d like to thicken the balsamic to a glaze, simply simmer raspberry balsamic vinegar until reduced to desired consistency.

2 cups frozen sliced peaches (8 oz.)

2 bananas, peeled, broken into chunks, and frozen

½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

½ teaspoon vanilla powder or pure vanilla extract (optional)

Raspberry balsamic vinegar, for drizzling (optional)

Directions at forksoverknives.com

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