A cold, creamy summer dream boat! This coconut banana nondairy ice cream will send you straight to vacation mode—while your body is suppressing the tumor, thanks to the walnuts. Now, that’s one dreamy dessert!
This easy, homemade recipe tastes like chunky monkey ice cream and is so good that your grandkids (and all your favorite people) will love it! Just don’t tell them it is sugar-free, full of potassium, and healthy fats. The sweetness comes from bananas, Stevia (sweeter than table sugar and without artificial ingredients or calories), and Lily’s sugar-free chocolate chips.
I suggest making it in the morning since it needs to freeze for 4-6 hours. By the time heavy afternoon summer-heat rolls around, your ice cream delight will be ready to eat and savor! Have fun and get creative with the toppings—maybe add some blueberries (they kill breast cancer stem cells) and extra coconut shavings on top!
- 1 can BPA-free full-fat coconut milk (add more if needed for consistency)
- 4 ripe bananas, sliced and frozen
- 10 drops of vanilla stevia (more or less to taste)
- 1/2 cup dark sugar-free Lily’s chocolate chips
- 1/2 cup chopped walnuts
- Refrigerate your coconut milk for at least 6 hours
- In a food processor or blender combine coconut milk, frozen bananas, and stevia until smooth and creamy- add more coconut milk if you need to thin it up
- Transfer mixture to a loaf pan and stir in walnuts and chocolate chips
- Freeze for 4-6 hours. Try to stir a few times while it is freezing to keep walnuts and chocolate chips from settling to the bottom of the pan
- Top with more chocolate chips and walnuts and enjoy!
- (Hint: mixture may need to sit out and defrost a little bit to be soft enough to serve once frozen)