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

By foodiva

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.

Ingredients

• 1/4 cup coconut flakes or shreds
• 4 medium bananas, sliced and frozen
• 1 tablespoon pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 cup vegan mini chocolate chips

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from beamingbaker.com

Preparation

Step 1

Instructions
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!

Instructions