• Stephanie Ann Ferguson

Vegan Chocolate Coconut Ice Cream

Well, we worked our way through the last of our Hurricane Florence treats today.

I am so very grateful that we only endured heavy rain and gusty wind. Our yard has seen better days, but nothing a day of work won't fix. My heart aches for those on the coast, and surrounding areas, who weren't near as lucky.

However, being stuck in the house for three days with four boys will give any girl cabin fever pretty quickly! So today, we turned our living room into a giant fort of multi-colored bedsheets and ate dessert before snuggling in together for one of our favorite movies.

I love these times when I can spend quality time with my boys, doing things we all love together, making sweet memories. Because, let's face it, that's what really lasts, right?

I love that this healthy dessert used less than ten ingredients and only one kitchen gadget.

I don't know about you, but I cannot stand kitchen clutter. I do not like things taking up all the space on my counter tops. Clutter makes me crazy. When I create in the kitchen, I clean as I go, because I can't stand the mess. I know, I'm weird.

As you can imagine, in a family of six, clutter is bound to happen on some level. So, I have learned to pick my battles, most of the time anyway. This time, I didn't even have a mess to scoff at. Yay me!

I love that this healthy dessert used less than ten ingredients and only one kitchen gadget.

Vegan Chocolate Coconut Ice Cream

What You'll Need:

  • 3 medium ripe and spotty bananas, sliced and frozen

  • ½ cup organic coconut cream

  • 1-2 tablespoons organic maple syrup

  • ½ teaspoon pure vanilla extract

  • ½ cup unsweetened organic coconut, shreds or flakes

  • ¼ cup vegan chocolate chips

Make it Work:

  1. Add bananas to a blender or food processor, and blend until crumbly. Add coconut cream, maple syrup and vanilla, combine until smooth. Scrape down the sides of the blender as needed.

  2. Add shredded coconut, pulsing until just incorporated (3-6 pulses).

  3. Add chocolate chips to a small, pan and melt on low heat. (You can heat in the microwave in 15-second increments until melted.) Stir until smooth. Scrape melted chocolate into the blender. Pulse a few times to combine. **This step gives you nice, small flakes of chocolate throughout the ice cream instead of hard chocolate chips. Scrape down the sides of the blender as needed.

  4. If you like super soft, melty ice cream, enjoy immediately. If you want your ice cream more firm and served in perfect scoops: pour into a freezer-friendly, airtight container. Freeze for 2-4 hours, or until completely frozen. Allow to thaw for 5-15 minutes before scooping. Enjoy!

Be Healthy. Live Beautifully.

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