In small saucepan over medium heat, simmer and stir cranberries, orange juice, orange zest and maple syrup about 5 minutes until berries begin to burst and mixture has a jam consistency.

Transfer cranberry mixture to bowl and let cool completely. To speed cooling, place in refrigeratoe or freezer 10 minutes.

To food processor or high-speed blender, add frozen banana slices and pulse until crumbly, then fully blend until thick and creamy like soft serve. If needed, add coconut milk or walnut milk 1 Tbsp. at a time, using just enough to keep it moving in the blender.

To mixture, add vanilla, balsamic vinegar and optional salt and cinnamon. Add cooled cranberry mixture and Codeage Multi Collagen Peptides + Allulose. Blend until smooth for bright pink nice cream or pulse a few times to keep cranberry swirls and chunks.

Enjoy immediately as soft serve, or transfer to container and freeze 2-4 hours for firmer, scoopable texture.