Guest Blogger: AfroVeganChick – Chocolate Chocolate Chip Banana Coconut Ice Cream

21 May

What a great recipe in time for the warmer months!

So glad to have Janyce from Afro Vegan Chick back. Janyce has contributed multiple times: Raw Crustless Beet & Avocado “Cheesecake”Acorn Squash Stuffed With Maple Brown Rice And Green PeasWarm Brussel Sprouts Spinach Chickpea. Follow Janyce on Facebook, Google+, Pinterest, Instagram,  blog and Twitter. Welcome back Janyce!


Despite the rain, summer is still coming and it will get hot and ice cream will become necessary.

There’s nothing like making your own ice cream, especially if living with horrid housemates. The other day discovered that my So Delicious Almond Milk Cookies And Cream Ice Cream had been opened and eaten with greedy relish. An expensive celebratory treat stolen and vandalized. It’s difficult when living with people who want to spoil life’s little victories. However, when crafting my own ice cream no one seems to want any, even if it’s pretty. I’m happy that this latest creation, eaten solely by me, wasn’t compromised in any way. Califia Farms brand vegan milks are on sale this week at Whole Foods 2 for $7. I decided to give the Toasted Coconut Almond Milk a try.

Dress up Nature’s Path Flax Plus Flakes with shredded coconut, diced apples, slivered almonds, cinnamon, and Califia Farms amazingly delicious Toasted Coconut Almond Milk- a real satisfying breakfast treat!

Simple to make ice cream. No powerful kitchen appliances required. Three near blackened bananas provide both fantastic fruity flavor and sweetness (no extra sugar needed) for a chocoholic treat. Mashed to smithereens- chunky bits saved of course, mixed with the incredibly yummy coconut almond blended milk, chocolate goodness, and extra coconut. I covered plain white bowl with a small black bag, making it look utterly unattractive and voila! A few hours later, ice cream readied and untouched, I satisfied craving hitch free! Just a great treat! Sure it’s raining right now, but tomorrow the sun is coming out and so is more ice cream.
Recipe serves two vegan ice cream lovers. Or one ravenous fiend.
Oh and FY: It’s May 16th. Janet Jackson Day. Let’s break out the Rhythm Nation and Control and everything else Damito Jo! Dance everybody! And grab a bowl for the ice cream….

Chocolate Chocolate Chip Banana Coconut Ice Cream Ingredients and Preparation

3 ripened bananas
1/3 cup cocoa powder
1/2 cup Califia Farms Toasted Coconut Almond Milk Blend
1/4 cup shredded coconut
1/4 cup vegan chocolate chips
1/4 cup slivered almonds (optional)

Mash bananas together with cocoa powder, coconut almond milk, shredded coconut, and chocolate chips. Cover and freeze for 5-6 hours.
Use an ice cream scooper to scoop out bowl contents and enjoy.
Delicious, simple yum. No ice cream maker or blender needed.

3 Responses to “Guest Blogger: AfroVeganChick – Chocolate Chocolate Chip Banana Coconut Ice Cream”

  1. David Fair Jr. May 21, 2014 at 7:54 pm #

    I love how vegan meals leave a large amount of space for creativity. Once the basics are applied (in this case, bananas and a freezer) the rest is up to you!

    This is a great combination. Thanks for sharing.

  2. empressniwi May 22, 2014 at 1:46 am #

    I love this! I make my banana ice cream almost every night! and ya, i love that there’s so much room for creativity…i’ve thrown in peanut butter, cookie butter, frozen mangoes…endless. great post (:

  3. Sian White May 22, 2014 at 5:51 am #

    I love making ice cream with frozen bananas, it’s so simple, healthy and tasty! A great base to build upon and your ice cream sounds delicious!

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