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

• Produce

  • 4 Bananas, medium

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1/4 cup Chocolate chips, vegan mini
  • 1 tsp Vanilla extract, pure

• Other

  • ¼ cup coconut flakes or shreds

Found on beamingbaker.com

Description

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

Directions

• 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.
• 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.
• Add coconut and chocolate chips to blender. Pulse just a few times to incorporate.
• 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!