Mix all ingredients in a high speed blender or food processor.
Pour into an airtight container and freeze.
Notes
*The original recipe from Nov.25, 2014 was as follows:
2 frozen bananas
4 tablespoons Justin's chocolate hazelnut spread
½ cup unsweetened vanilla almond milk
Toppings of your choice
Blend ingredients in a blender or a Nutribullet.This vegan ice cream will last about a month in a freezer-safe container in the freezer. Homemade vegan ice cream doesn't last as long as store-bought.