I’ve been watching the “Nice Cream” trend spread in the past few weeks. And I’ve been meaning it give it a try for some time now. I love ice cream. I love bananas. I knew I’d probably love nice cream, too.
Turns out, the naturally vegan, no-added-sugar treat is pretty great.
It comes together with little effort, and in just two minutes’ time in a blender. No ice cream machine needed, nor fancy ingredients.
In this version, I’ve added dates for a little extra natural sweetness, and coconut milk for a rich creaminess.
Enjoy after three hours in the freezer for a soft-serve-like consistency. If you leave it in there much longer, you’ll want to sit it out for a few minutes before serving; dip your ice cream scooper in hot water.
Vegan No-Churn Chocolate Coconut Banana Ice Cream
- July 22, 2016
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Ingredients
- 2 med.-lg. frozen bananas
- 1 can full-fat coconut milk
- 1/2 cup pitted dates
- Scant 1/2 cup cocoa powder
- Pinch of salt
- Mint, for garnish
- Peanuts, to top
- Any other desired toppings (choc. chips, nuts, raisins, fresh fruit, etc.)
Directions
- Step 1
- Place bananas, coconut milk, dates, cocoa powder and a pinch of salt in a high-speed blender. Blend until smooth.
- Step 2
- Transfer to a container and freeze for three hours, or until mixture turns into a creamy-cool ice cream.
- Step 3
- Enjoy after three hours in the freezer for a soft-serve-like consistency. If you leave it in there much longer, then you’ll want to sit it out for a few minutes before serving.
