Xanthan gum boosts viscosity and improves the texture of non-dairy ice cream. But if you prefer not using it, Darling, leave it out. It's all about personal preference. I made this recipe using vanilla rice milk, but coconut milk would be heaven. Good tasting vanilla hemp milk or nut milk would also work. I made six pops and froze the extra banana mixture as ice cream. You could also freeze any extra in ice cube trays for smoothies.

1 1/2 cups frozen sliced bananas
1/2 cup pure maple syrup
1 cup ice cold vanilla rice milk or coconut milk
1 teaspoon bourbon vanilla extract
1/4 teaspoon xanthan gum

1 1/2 cups frozen sliced bananas 1/2 cup pure maple syrup 1 cup ice cold vanilla rice milk or coconut milk 1 teaspoon bourbon vanilla extract 1/4 teaspoon xanthan gum

Combine all of the ingredients in a Vita-Mix or blender and whip until creamy smooth.

Spoon the banana mixture into six large frozen pop molds (or whatever Popsicle style molds you have on hand). Insert sticks. Freeze overnight for best results.

To remove a pop from the mold, run warm water over the mold to loosen the pop- or follow the mold manufacturer's gentle instructions.

Makes about ten pops.