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Toasted Coconut Chocolate Chip Nice Cream (V+GF): a 5 ingredient recipe for deliciously creamy vegan ice cream, exploding with coconut and chocolate chips. #Vegan #DairyFree #GlutenFree | BeamingBaker.com

Toasted Coconut Chocolate Chip Nice Cream (Vegan, Dairy Free, Gluten Free)


Description

Toasted Coconut Chocolate Chip Nice Cream (V+GF): a 5 ingredient recipe for deliciously creamy vegan ice cream, exploding with coconut and chocolate chips. Vegan, Dairy Free, Gluten Free.


Scale

Ingredients

  • 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

Instructions

  1. Bring a skillet to medium heat. Add coconut. Stir until lightly browned and fragrant. This will take 3-5 minutes. Pour onto a plate and place in the freezer to cool.
  2. In the meantime, add bananas to a blender or food processor. Blend until you get a crumbly texture. Add maple syrup and vanilla. Blend until smooth and creamy, scraping down the sides of the blender as necessary. This will take a few minutes.
  3. Add coconut and chocolate chips to blender. Pulse just a few times to incorporate.
  4. If you like soft ice cream, enjoy immediately. If you want your ice cream firm and scoopable: pour into a freezer-friendly, airtight container. Freeze for 4-6 hours, or until completely frozen. Allow to thaw for 5-15 minutes before scooping. Enjoy!

Notes

– Store in an airtight container in the freezer for up to 1 week. Before serving, allow to thaw for 5-15 minutes. Scoop and enjoy!
– For more chocolate recipes (all v+gf), try chocolate nice cream or cookie dough cups.
– More frozen dessert deliciousness (all v+gf): blueberry coconut popsicles, strawberry chia seed popsicles, chocolate pb popsicles, chocolate pb smoothies.

  • Category: Ice Cream, Vegan, Gluten Free, Dairy Free