Coconut Chocolate Chip Healthy Vegan Ice Cream Recipe: learn how to make homemade vegan ice cream with coconut & chocolate! This dairy-free paleo ice cream recipe is no-churn, easy, non dairy, made with 6 ingredients.
What’s your favorite ice cream flavor? I mean, of all time?
There’s this ice cream shop that I used to go to in Cambridge that had the BEST coconut chocolate chip ice cream. It was creamy, dreamy, packed full of coconut flavor and big chunks of chocolate.
The only problem was: every time I got that ice cream, my mom would watch on longingly because she couldn’t have any, and then rattle around the kitchen, pretending to be occupied and totally disinterested.
A few summers back, I realized it was high time that I make a healthy version of that ice cream and satisfy my mom’s everlasting love of coconut & chocolate, in one fell swoop. The result? This coconut and chocolate-packed healthy vegan ice cream recipe!
Coconut Chocolate Chip Healthy Vegan Ice Cream Recipe (Paleo, Dairy-Free)
The moment I shared this homemade vegan ice cream with my mom, she swooned (internally, I’m sure lol), sat down, dove in and all chatter ceased to exist. In my family, the moment folks stop talking at the dinner table, you know the food is friggin’ good.
This time, my mom and you and your loved ones can enjoy multiple scoops of coconut chocolate chip ice cream because: it’s made with healthy ingredients, dairy-free aka non-dairy, refined sugar-free, paleo and vegan. Woohoo!!
How to Make this Healthy Homemade Vegan Ice Cream Recipe
Learning how to make this homemade vegan ice cream is super easy! With just a handful of steps, you’re on your way to creamy no-churn paleo ice cream.
- Step 1: Blend frozen bananas until crumbly.
- Step 2: Blend in coconut cream, maple syrup and vanilla, until smooth.
- Step 3: Pulse in coconut and chocolate.
- Step 4: Enjoy! Or, pour into a freezer-friendly container to chill until firm. That’s really it.
Homemade Paleo Ice Cream Recipe in just 6 Ingredients!
This coconut chocolate chip vegan ice cream recipe is one of my favorite healthy, dairy-free frozen treats! Great news: it’s made with just 6 ingredients…
- Coconut Flakes
- Coconut Cream
- Bananas
- Pure Maple Syrup
- Pure Vanilla Extract
- Paleo Vegan Chocolate
What Food Processor do you use to make this Homemade Vegan Ice Cream?
I get this question all the time—over on Instagram, Facebook, via email and more. Here is the updated version of the food processor that I use. It’s super reliable, lasts forever and truly easy to clean. I use it for everything… to make my Paleo Coconut Macaroons, No Bake Paleo Chocolate Almond Bars, Ultimate Chewy Paleo Coconut Cookies, Homemade Peanut Butter and more!
Is this Homemade Vegan Ice Cream Recipe… Paleo, Non-Dairy, Healthy?
- Is this coconut ice cream Paleo? Yes! Just be sure to use paleo chocolate. I like chopping up this vegan + paleo chocolate bar and using it in place of these vegan chocolate chips.
- Is it Non-Dairy or Dairy-Free? Yes. This dairy free ice cream recipe is a great alternative to the usual dairy-rich ice cream you see.
- Is it Healthy? Relatively so. 😉 This vegan ice cream is made with healthy ingredients and refined sugar-free. As long as you don’t eat the entire batch in one sitting, you’re good. 😉
- Is it Vegan? Yes! This healthy vegan ice cream recipe is made with non-dairy ingredients and without animal products. Woohoo!
Are you ready to get your homemade vegan ice cream on? 😉 <– I know, that totally sounded like I was inviting you to wear your vegan ice cream. Lol. What I meant was, are you ready to make the best healthy vegan ice cream ever?! Let’s do it! It’s always so wonderful sharing in these kitchen adventures with you. Can’t wait to hear what you think! ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Healthy Homemade Vegan Ice Cream Recipes: Paleo, Dairy-Free!
I’ve compiled my favorite non-dairy ice cream recipes for you below. Don’t worry, they’re all no churn, healthy, vegan & dairy-free, with some paleo ones too!
- Dark Chocolate Nice Cream (Paleo, Non-Dairy, Vegan)
- Paleo Vegan Almond Joy Ice Cream (Healthy, Vegan)
- 3 Ingredient Mango Coconut Vegan Ice Cream (Paleo, Dairy-Free)
- 4 Ingredient Banana Peanut Butter Swirl Ice Cream (Non-Dairy, Vegan)
- No Churn Chocolate Chocolate Chip Coconut Vegan Ice Cream (Paleo)
- Healthy No Sugar Added Chocolate Peanut Butter Ice Cream (No Sugar Added, Paleo)
Coconut Chocolate Chip Healthy Vegan Ice Cream Recipe (Paleo, Homemade, Dairy-Free)
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 8-10 servings 1x
Print Recipe
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Coconut Chocolate Chip Healthy Vegan Ice Cream Recipe: Learn how to make homemade vegan ice cream w/ coconut & chocolate! This dairy-free paleo ice cream recipe is no-churn, easy, non dairy, made with 6 ingredients.
Ingredients
- 3 medium bananas, sliced and frozen
- ½ cup coconut cream*
- 1–2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened coconut shreds or flakes
- ¼ cup + 2 tablespoons chopped paleo chocolate or vegan chocolate chips
Instructions
- Add bananas to a food processor. Here is the food processor I use. Blend until crumbly.
- Add coconut cream, maple syrup and vanilla, blending until smooth. Scrape down the sides of the blender as needed.
- Add coconut & chocolate**, blending until just incorporated (2-4 pulses).
- If you like super soft, melty ice cream, enjoy immediately. If you want your ice cream firm and scoopable: pour into a freezer-friendly, airtight container. Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-15 minutes before scooping. Enjoy!
Looking for the Almond Joy version? Try my Paleo Vegan Almond Joy Ice Cream.
More Easy Vegan Ice Cream: paleo Dark Chocolate Nice Cream, summer-perfect paleo 3 Ingredient Mango Coconut Vegan Ice Cream, and my favorite 4 Ingredient Banana Peanut Butter Swirl Ice Cream!
Notes
- Here is the food processor I use to make this ice cream!
- *You can use canned coconut cream, or do the following: Allow a can of full-fat coconut milk to settle for 1-3 days—set it in a stable, cool environment. Open the can and scoop the firm, creamy white part off the top—this is the coconut cream. The translucent liquid is coconut juice.
- **For delicate chocolate flakes: add chocolate chips to a small, microwave-safe bowl. Heat in the microwave in 15-second increments until melted. Stir in between increments, until smooth. Scrape melted chocolate into the blender. Pulse a few times to combine. Scrape down the sides of the blender as needed.
- Storing Instructions: Keep in the freezer-friendly container, in the freezer for 3-5 days. Best on the first day, still good in the first 3 days. Okay through Day 5.
- Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 10 servings per recipe. 🙂
- Category: Ice Cream
- Cuisine: Healthy Dessert, Ice Cream
Nutrition
- Serving Size: about 1/4 cup
- Calories: 123
- Sugar: 10g
- Sodium: 4mg
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
Keywords: healthy vegan ice cream recipe, homemade vegan ice cream, paleo ice cream, dairy free, non dairy, how to make vegan ice cream
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Tools for Healthy Non Dairy Vegan Ice Cream!
- Food Processor: this is the updated version of the food processor I use to make all of my blended recipes (macaroons, homemade nut butters, all ice cream recipes and more). This food processor is a must-have!
- Paleo Chocolate – simply an amazing chocolate bar. I’ve been hunting everywhere for a tasty paleo vegan chocolate bar made without refined sugar. This is it, folks. SO good & made with coconut sugar!
- Vegan Chocolate Chips – I love this brand of vegan chocolate chips. It’s allergy-friendly, and tastes great!
- Coconut Cream – soo good for making your vegan ice cream nice and creamy.
- Pure Maple Syrup – a wonderful way to sweeten homemade ice cream while keeping a smooth consistency.
- Coconut Flakes – such a tasty brand of coconut. 🥥
- Ice Cream Scoop (Mint) – Here’s the ice cream scoop I used in the photos: it is a BOSS at scooping even the hardest, most frozen ice cream!
- Ice Cream Bowls – …and here are the bowls I used. 😊
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Mary says
July 12, 2019 at 8:09 amAnother vegan cook uses sweet potato in place of banana- I would try whitecsweet potato here so that the color is not off.
Krista says
May 17, 2019 at 11:16 amJust in time for those hot summer months ahead! I’m definitely cooling down with a bowl of this!
★★★★★
Demeter | Beaming Baker says
May 21, 2019 at 11:10 amExactly! It’s the best on a hot afternoon! 🙂
Jacquelyn Hastert says
May 16, 2019 at 1:07 pmPerfect for summer! I love that you can enjoy this sweet treat while fitting in everyone’s lifestyle and staying healthy at the same time.
★★★★★
Demeter | Beaming Baker says
May 16, 2019 at 1:48 pmAbsolutely agreed! This is my fave healthy summer dessert! 😋
Erin | Dinners,Dishes and Dessert says
May 14, 2019 at 8:21 pmLooks delicious and so easy to make! !
★★★★★
Demeter | Beaming Baker says
May 16, 2019 at 10:54 amExactly! 😊
Allyson Zea says
May 14, 2019 at 5:20 pmThis looks so creamy and delicious!
★★★★★
Demeter | Beaming Baker says
May 16, 2019 at 10:06 amYou know it Allyson!
Sara Welch says
May 14, 2019 at 1:08 pmI love how perfectly sweet and creamy this is! Made the best dessert on a warm evening last night!
★★★★★
Demeter | Beaming Baker says
May 16, 2019 at 10:55 amWoohoo! I’m so thrilled to hear you enjoyed it Sara! 😄
Shannon Graham says
May 14, 2019 at 6:31 amThese ingredients all sound so healthy and delicious. This would definitely be nicer on my tummy than normal ice cream.
★★★★★
Demeter | Beaming Baker says
May 16, 2019 at 10:06 amOh absolutely! 😊 Hope you enjoy it Shannon!
Adriana says
May 13, 2019 at 10:06 amYou got me at coconut love that flavor and then combined with chocolate is the best, perfect dessert for the summer!
★★★★★
Demeter | Beaming Baker says
May 16, 2019 at 10:06 amYay! Agreed, it’s the best summertime treat!
Terri says
May 13, 2019 at 9:55 amI LOVE nice cream and the addition of the coconut and chocolate chips sounds divine… How sweet that you made this for your Mom 🙂
★★★★★
Demeter | Beaming Baker says
May 13, 2019 at 3:30 pmI know, isn’t nice cream the best? 😋 My momma definitely things so! 😉😂
Vanessa says
July 1, 2019 at 5:32 pmWhat stage of banana do you use? Green or speckled?
Demeter | Beaming Baker says
July 3, 2019 at 9:36 amI try to get my bananas as ripe as possible, that way they’re sweetest. 🙂
Emily Krill says
May 13, 2019 at 9:45 amGeT recipe! My Mom is lactose intolerant so I know the guilt of eating ice cream around her. She loved this coconut milk version though. Thanks for poating!
★★★★★
Demeter | Beaming Baker says
May 13, 2019 at 3:18 pmOh I’m so happy to hear that she enjoyed it Emily! 😊
Lisa | Garlic & Zest says
May 13, 2019 at 9:33 amI’m pretty sure I could subsist solely on this ice cream for the entire summer and I’m pretty much willing to give it a go! YUM!
★★★★★
Demeter | Beaming Baker says
May 13, 2019 at 10:59 amLOL I would be right there with you Lisa, scoop and cone in hand! 😂
michele h peterson says
May 13, 2019 at 8:25 amThanks for the tip on using cauliflower instead of bananas ..that’s brilliant and will make this chocolate coconut vegan ice cream an even bigger hit in our house!
★★★★★
Demeter | Beaming Baker says
May 13, 2019 at 9:36 amYou’re very welcome! 😊 Hope you all enjoy the recipe!
Dena A. says
July 20, 2018 at 8:16 amYummy, yummy, yummy!!! Love it!
Demeter | Beaming Baker says
July 21, 2018 at 12:19 pmWoohoo! So happy you enjoy the ice cream Dena! 🙂
Jane Headley says
June 29, 2018 at 12:49 pmOk I made this today! Taste good already before I even put it in the freezer. My daughter-in-law has an ice cream social tomorrow and my granddaughter and her husband are in from Germany. They are both vegan, so made this plus two more vegan recipes. Don’t know if they are your, but peanut butter swirl, and strawberry Sobae, my daughter-in-law makes the rest one that a old recipe from my mother-in-law vanilla without eggs. Can’t wait for them to try mine.
Demeter | Beaming Baker says
July 2, 2018 at 6:24 pmWonderful! I just love having a taste before it’s even frozen. Hehe. 😉 Yep, those other recipes are mine too! I hope the ice cream social was a huge success! Enjoy. ❤️
Carl says
June 4, 2018 at 8:07 amWow, this looks great. I really like how it doesn’t use nut milks (unlike most other vegan recipes). How did you find it held up after a few days in the freezer? Did it get icy? I’m making my first attempts at vegan ice creams and I’m finding it difficult to keep those ice crystals in check!
★★★★
Demeter | Beaming Baker says
June 4, 2018 at 3:26 pmHi Carl! Thank you! This recipe tends to hold up pretty well for about a week. The iciness really sets in with recipes that have a high water content, from coconut juice or almond milk—so I precisely avoided including those in here. 😉 Also, giving the vegan ice creams a 5-10 minutes (at least) to thaw is a big help!
Carl says
June 5, 2018 at 7:19 amOK, thanks so much Demeter, I’m definitely going to give it a go!
Vicki says
February 3, 2018 at 1:47 amAmazing recipe. I just plain cacao powder instead of choc chips and it is delicious! Just waiting for it to set now. .
★★★★★
Demeter | Beaming Baker says
February 5, 2018 at 8:33 amOoh!! What a great idea, Vicki! 🙂 Enjoy. .
Kathryn Herbert says
November 27, 2017 at 12:07 amI was wondering if you could replace the maple syrup for ricemalt syrup. Could you also just use high cocoa content chocolate or just sugar free chocolate?
Thankyou
Kathryn
Demeter | Beaming Baker says
November 27, 2017 at 3:50 pmHi Kathryn, I’ve never tried the rice malt syrup, but it might just work. Sugar free chocolate or high cocoa content chocolate will work just fine! 🙂 Can’t wait to hear what you think! 🙂
Lindsay says
August 19, 2017 at 8:16 pmWhy does it only last for a week in the freezer?
Demeter | Beaming Baker says
August 23, 2017 at 12:42 pmHi Lindsay, the fruit (particularly the bananas) decrease the (freezer) shelf life of the ice cream. 🙂 I always find it creamier and fresher the first few days after making it.
Agness of Run Agness Run says
June 2, 2017 at 4:00 pmThis is an amazing ice cream! Just perfect for the upcoming summer days!
Demeter | Beaming Baker says
June 5, 2017 at 8:11 amThank you, Agness! Hope you enjoy! 🙂
Sarah says
June 1, 2017 at 10:50 pmI do not like bananas at all. I don’t like the taste the smell the texture…any of it. Bananas have a strong taste. What can I use in place of bananas.
Demeter | Beaming Baker says
June 2, 2017 at 2:42 pmHi Sarah, good question! It might sound odd, but you can try using frozen riced cauliflower. When blended, the cauliflower adds a creamy texture that might just make it a good substitute for the frozen bananas. You might also have to increase the maple syrup and the coconut to taste. I’ve never tried this before, so proceed with caution. Lol. Can’t wait to hear how it turns out! 🙂
Holly says
June 2, 2017 at 6:49 pmBeaming Baker I Love This Idea!!!!!! Plus thank you for responding to my nutrition question! Have a great evening!!!!
Demeter | Beaming Baker says
June 5, 2017 at 8:13 amWonderful! It’s my pleasure to help. Hope you just love it! xo
Sarah says
June 8, 2017 at 8:41 pmSo I’m really picky and cauliflower is also not something I’d eat. This may not be a good recipe for me
Holly says
June 1, 2017 at 7:06 pmWhat is the nutrition value in this? We count carbs. Thank you. Holly Stewart
Demeter | Beaming Baker says
June 2, 2017 at 2:32 pmHi Holly! I just calculated and entered the nutritional information onto the blogpost (below the recipe). 🙂 It’s my pleasure. Enjoy!
Phyllis Malone says
June 1, 2017 at 2:02 pmI wonder if I could churn this in my table top ice cream maker?
Demeter | Beaming Baker says
June 1, 2017 at 2:36 pmHi Phyllis! Are you looking to churn it after it’s blended? 🙂
Phyllis Malone says
June 1, 2017 at 2:58 pmYes, just wondering if it would be creamier/have a better texture?
Demeter | Beaming Baker says
June 2, 2017 at 2:21 pmI’m not sure. The thing I love about this recipe is that you can skip the whole churning part. 😉 If you’d like, you can try both routes and see which tastes better. I’d love to hear the results! 🙂
Elaine says
June 1, 2017 at 11:49 amHi, this sounds go delish, I will be trying it this weekend, Can you tell me approximately how many servings this yields?
Elaine says
June 1, 2017 at 11:51 amOops, just saw it! 2 cups! Thanks
Demeter | Beaming Baker says
June 1, 2017 at 2:33 pmAnd I *just* saw this comment! Lol. My pleasure! 🙂
Demeter | Beaming Baker says
June 1, 2017 at 2:33 pmHi Elaine! The entire recipe makes about 2 cups. So if each serving is 1/2 cup, then you’d have 4 servings. If each serving is 1/4 cup, you’d have 8 servings. The choice is yours. Can’t wait to hear what you think! 🙂
Ashika | Gardening Foodie says
May 30, 2017 at 2:44 pmWOW this is such a great recipe, I have been looking for a dairy free icecream recipe for a long time now, because my son is allergic to dairy products. I so glad that I found your blog. Love the amazing recipes. Thanks for sharing this wonderful recipe. Saving and pinning!.
★★★★★
Demeter | Beaming Baker says
June 1, 2017 at 2:26 pmThanks so much, Ashika! 🙂 I hope you and your son just love this! 🙂 Happy ice cream-making! <3
Pamela (BrooklynFarmGirl) says
May 30, 2017 at 10:15 amThis ice cream looks so creamy and divine!
Demeter | Beaming Baker says
May 30, 2017 at 11:12 amThank you, Pamela! 🙂
Ela says
May 29, 2017 at 8:36 pmSo glad I found your blog through Pinterest! Definitely going to check out more of your recipes as I love baking too. Your vegan ice cream looks so good. 🙂
Demeter | Beaming Baker says
May 30, 2017 at 10:59 amI’m so glad that you’re here, Ela! 🙂 Can’t wait to see what you try first!
Christina Bauer says
May 29, 2017 at 2:00 pmI made this today and it is SO GOOD! Instagrammed it 🙂 I used cacao nibs in place of melted chocolate for a nice crunch. I’ll be making this on repeat all summer.
Demeter | Beaming Baker says
May 30, 2017 at 10:35 amWoohoo!! So glad you enjoyed it, Christina! Can’t wait to see it on IG. 🙂
Ashley @ The Naked Food Life says
May 27, 2017 at 5:15 pmThis ice cream is the perfect combo of all things delicious. I agree that coconut cream is life-changing in nice cream. Sometimes I even caramelize the bananas in coconut oil first for extra indulgence. Love your photos and all the chocolate bits!
★★★★★
Demeter | Beaming Baker says
May 30, 2017 at 10:32 amCoconut cream makes all the difference! Oh gosh, I’ve totally got to try caramelizing the bananas! Thank you for your sweet comment, Ashley. 🙂
Emma @ Lights, Camera, BAKE! says
May 25, 2017 at 5:46 pmAs my mother has arthritis she has been trying the paleo diet so I’m sure she is going to love this recipe when I surprise her with it. I have a love for coconut and chocolate also. It’s one of my favourite flavour combinations!
Demeter | Beaming Baker says
May 26, 2017 at 9:29 amI’m sorry to hear that, Emma. <3 I hope you two get to try this and just love it. 🙂
Emma @ Lights, Camera, BAKE! says
May 26, 2017 at 5:28 pmThank you. I’m sure we will! 🙂
Izzy Bruning says
May 25, 2017 at 5:43 pmOh my goodness this looks incredible!!!
Izzy | Pinch of delight
Demeter | Beaming Baker says
May 26, 2017 at 9:29 amThanks Izzy! 🙂
[email protected] says
May 25, 2017 at 12:11 pmThis sounds creamy dreamy good! I used to make vegan ice cream at my coffee shop with coconut cream. I’d always have a bunch of coconut milk cans in the fridge ready to go ! Makes it so rich tasting!
Demeter | Beaming Baker says
May 26, 2017 at 9:29 amWoah, you must be a huge expert in coconut cream/vegan ice cream making! I’m intrigued! 🙂
Natalie | Feasting on Fruit says
May 25, 2017 at 12:11 pmAnd let the frozen BB treats BEGIN!!! Okay so there was that smoothie a couple weeks back so technically they already began, but let’s celebrate again anyways because it’s ice cream season and that makes me mega happy. And you even broke out the cute little cones so MEGA happy, I tell you! It’s funny how something as healthy as a smoothie just needs one little extra nudge to be something so very magically decadent (but still healthy!) as perfectly scoop-able ice cream. No lie, just 2 days ago I tried adding coconut cream to my nice cream and wow. Just wow. Why haven’t I been doing this all along? So much creamier and more…luscious. That combo will be a big part of my summer I think. Also love you mix-in choices here❤️ Yep, it’s handheld summertime perfection!. xoxo
Demeter | Beaming Baker says
May 26, 2017 at 9:28 amAW, YEAH!!!! 🙂 . That smoothie… oh that smoothie! . Ice cream season is the BEST! And if there are no cones, what’s the point? 😉 Coconut cream makes all the difference, right? So good. I can’t wait to see how it all plays out this summer. 🙂 xoxo
Cheyanne @ No Spoon Necessary says
May 25, 2017 at 10:40 amWell it sounds like you had a wonderful time in Boston! I mean, family fun AND food was involved! As much as I love pizza, I think I’d be requesting you make me a few gallons of this vegan ice cream if you came to visit! This looks soooooooo freggin’ delicious, D!! You know I LOVE me some coconut!! I absolutely HAVE to make this with white chocolate! I bet that is SOOOOO stinkin’ yummy! I will probably eat 3 gallons in one sitting and then thank you for making me gain 3 pounds right before bathing suit season. But you know what? WORTH IT!!!!!! Yummy yummy yummy, I need vegan ice cream in my tummy! 😉 PINNED! Cheers, love! xo
★★★★★
Demeter | Beaming Baker says
May 26, 2017 at 9:19 amI surely did! Boston is the best! 🙂 Oh…if you insist on skipping the pizza, I’ll go ahead and take your share… and you can have my share of this ice cream. 🙂 I’ll be making up a special batch with white chocolate, just for you. 😉 Totally worth it! Lol. Hugs! xoxo
Jac K says
April 23, 2018 at 11:55 amRecipe looks amazing! Where do you find vegan chocolate chips? Are the caffeine free? I can’t eat chocolate since I’m highly allergic to caffeine- I would love to find a soy free dairy free caffeine free chocolate or chocolate chip substitute. I was getting carob chips but can’t find those anymore without soy in them 🙁
Demeter | Beaming Baker says
April 24, 2018 at 1:31 pmThanks Jac! 🙂 You can find vegan chocolate chips at most grocery stores, usually in the health foods section, as well as at stores such as Whole Foods or Trader Joe’s. Some brands also make dairy-free chocolate chips, but use equipment that may come into contact with dairy, so keep that in mind. You can also find dairy-free allergy friendly chocolate chips from brands like Enjoy Life online at sites such as Amazon. Hope this helps!
Marsha | Marsha's Baking Addiction says
May 25, 2017 at 8:31 amThis recipe came just in time! It’s pretty hot over here in the UK at the moment, and I could go for a scoop or two of ice cream right now. This coconut chocolate chip ice cream sounds and looks incredible, Demeter, and only 6 ingredients! 🙂
★★★★★
Demeter | Beaming Baker says
May 26, 2017 at 9:03 amWoot woot! That’s wonderful to hear, Marsha! It’s currently raining cats and dogs here right now. Lol. Enjoy! 🙂