Ingredients

The following ingredients have 10 Servings
  • 3 medium bananas, sliced and frozen
  • ½ cup coconut cream*
  • 1-2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla or almond extract
  • 1/3 cup unsweetened coconut shreds or flakes 1/3 cup unsalted almonds, chopped or sliced
  • ¼ cup mini vegan chocolate chips or chopped paleo chocolate

Instruction

  • Add bananas to a blender or food processor. Blend until crumbly. Add coconut cream, maple syrup and vanilla, blending until smooth. Scrape down the sides of the blender as needed.
  • Add coconut, almonds and chocolate chips, blending until just incorporated (2-4 pulses). Alternately, you can melt the chocolate to achieve delicate chocolate flakes in your ice cream. To melt chocolate, follow instructions in Notes.**
  • If you like super soft, melty ice cream, enjoy immediately. If you want firm and scoopable ice cream: pour into a freezer-friendly, airtight container, such as this reusable ice cream tub or these portion control ice cream containers.
  • Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-15 minutes before scooping. Enjoy!