For those who think that a vegan diet prevents you from indulging in the delicious delight of ice cream – think again! This nutty, chocolate-rich recipe is simply delicious and doesn’t require you to labor over an ice cream machine. This five-ingredient, dairy and gluten-free nice cream will help to get our vegan readers through the summer months.
¼ cup coconut flakes or shreds
4 medium bananas, sliced and frozen
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
¼ cup vegan mini chocolate chips
1. Bring a skillet to medium heat. Add coconut and toast for 3 – 5 minutes until golden brown. Place in the freezer to cool.
2. While the coconut cools add the bananas to a blender or food processor. Blend until you get a crumbly texture. Add the maple syrup and vanilla. Blend until smooth and creamy.
3. Add the coconut and chocolate chips to the blender. Pulse just a few times to combine.
If you like softer ice cream, enjoy immediately. If you want a firmer mix, freeze for 4-6 hours. Allow to thaw for 10 minutes before scooping. Store in an airtight container and enjoy for up to one week.