I Scream, You Scream...Ice Cream!

I know summer is over, and in most places, the days are growing colder.  That means more layers, bulkier clothing, and for many of us, less incentive to eat quite as well as we do during the summer.
I stumbled across some great vegan ice cream recipes that can help bridge the desire for comfort food and our hope to stay in shape!  Just watch the toppings...you don't want to destroy your attempts at healthy eating with too many sweet goodies...
Rum Raisin
3 large bananas, cut into 1-inch pieces and frozen overnight
3 TBSP dark rum
Seeds from 1 split vanilla bean
1 tsp ground cinnamon
1/4 cup raisins
In a food processor, add bananas, rum, vanilla, and cinnamon.  Process for 1-2 minutes to break up banana.  Scrape down sides and process until bananas turn into a soft-serve consistency, repeating as needed, about 3 minutes.  Add raisins and pulse a few times to incorporate.  Serve immediately.
Cherry Vanilla
3 large bananas, cut into 1-inch pieces and frozen overnight
2 TBSP almond milk
1 1/2 tsp vanilla
1 cup frozen cherries
In a food processor, add bananas, almond milk, and vanilla.  Process for 1-2 minutes to break up banana.  Scrape down side and process until bananas turn into a soft-serve consistency, repeating as needed, about 3 minutes.  Add cherries and pulse a few times to incorporate (cherries should remain chunky.) Serve immediately.