photo provided courtesy of glutenfreehope.blogspot.com
ingredients
1 full fat can of coconut milk
3 frozen chopped bananas
1 cup of frozen pre-pitted dark sweet cherries
1 TB of pure vanilla
1 TB of agave nectar
directions
- Put all of the above ingredients in a blender or food processor and blend till thick and creamy.
- Then add 1 cup or so of dark chocolate chips (allergen-free friendly) or dark chocolate bar shavings and some more diced frozen cherries, about 1/2 cup to 1 cup depending on what you desire.
- Mix it all up and then pour into your ice cream maker to process for 20 minutes or so.
- If you don’t have a ice cream maker, just put it in a glass or steel bowl and put in the freezer for an hour or so and then when you pull it out you will have a more solid bowl of ice cream that you can spoon out with a traditional ice cream scooper. Add some fresh chocolate shavings on top and enjoy!
recipe courtesy glutenfreehope.blogspot.com
This sounds wonderful! But can you do it without the bananas – a very-low-carb version? I know they provide creaminess and body, but what else could we substitute?
Would some sort of nut be better for you – hazelnuts or cashew?
Hmm…now that I think of it, a block of Silken tofu might substitute nicely for the bananas!