Chocolate Cherry Crunch Nice Cream
Balance is key with these banana-based nice creams, and the slightly bitter crunch of cacao nibs does the trick here. You could even skip the chocolate and go all nibs if you prefer even less sweet desserts.
4 very ripe bananas
1 cup canned coconut milk solidified cream top (the richer cream top yields the best consistency for ice cream), about 2 cans’ worth
2 tablespoons canned coconut milk (the liquid-y part)
1 cup frozen cherries
¼ cup cocoa nibs
¼ cup dairy-free dark chocolate, roughly chopped
1. Thinly slice the bananas and arrange on a parchment-lined quarter sheet pan in an even layer. Cover with plastic wrap and place in the freezer for at least 2 hours, or until frozen.
2. Blend the coconut milk in a food processor until smooth (this will take a couple of minutes). Add ⅓ of the frozen bananas and cherries and blend, then add another ⅓ of each fruit and blend. Then add the final ⅓ of each fruit, plus the cacao nibs and chopped chocolate, and blend until smooth.
3. Place the milk mixture in a freezer-safe bowl or loaf pan and freeze for at least 2 hours, or until frozen.
Originally featured in How to Make Dairy-Free Ice Cream from Bananas