Cherry chocolate coconut ice cream

by | Aug 19, 2010 | Columns, Healing with Whole Foods | 3 comments

Cherry chocolate coconut ice cream

photo provided courtesy of

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


  1. Put all of the above ingredients in a blender or food processor and blend till thick and creamy.
  2. 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.
  3. Mix it all up and then pour into your ice cream maker to process for 20 minutes or so.
  4. 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


  1. Andrea

    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?

  2. earthwalker

    Would some sort of nut be better for you – hazelnuts or cashew?

  3. Andrea

    Hmm…now that I think of it, a block of Silken tofu might substitute nicely for the bananas!

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