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Vegan Chocolate Coconut Banana Ice Cream Recipe

This Vegan Chocolate Coconut Banana Ice Cream Recipe is a healthy ice cream recipe inspired by the popular Bounty chocolate bar!
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Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 2 servings

Equipment

  • High-speed blender or food processor
  • Stovetop Pan

Ingredients
  

  • 3 large bananas peeled, chopped and frozen
  • 2-3 tbsp cacao powder
  • 2-3 tbsp pure maple syrup
  • ΒΌ tsp vanilla extract
  • pinch pink salt
  • 2 tbsp shredded coconut toasted
  • vegan semisweet chocolate chips optional add-in

Instructions
 

  • In a small stovetop pan over low heat, add the shredded coconut.
  • Toast the coconut, stirring it around constantly, until lightly browned. This burns very quickly, so keep an eye on it!
  • To a blender cup or food processor, add all the ingredients except the coconut. Start with 2 tbsp of cacao and 2 tbsp of maple syrup each.
  • Blend until a soft serve ice cream consistency forms. This may take a couple of minutes, where you have to stop and scrape down the sides of the food processor to mix together the ingredients while blending.
  • Adjust the texture, chocolate flavor and sweetness as desired by adding in more maple syrup, another banana or more cacao.
  • Add the ice cream into two serving bowls, stirring in some of the shredded coconut and using a little bit for topping.
  • If using chocolate chips, add some on for topping before serving. Enjoy!

Notes