Mocha Chip Banana Ice Cream
This creamy, dreamy banana ice cream is sweetened with low-glycemic coconut nectar and studded with superfood cacao!
About 2 Medium Bananas
sliced and frozen
About 1/3 Cup Cacao Nibs
Prep the bananas by slicing into thin disks (about 1/4-1/2 inch wide), then freezing for at least six hours (but preferably overnight).
In a food processor, pulse frozen bananas until the mixture becomes fluffy. You may have to scrape down the sides if any chunks of banana get stuck!
Add vanilla extract, coffee, coconut nectar, and cacao nibs to processor and mix for about a minute or less, or until ice cream is fully combined.
For a soft-serve texture, serve ice cream right away. For a harder ice cream, scoop the mixture into a bowl and let freeze for about a half hour.
Cacao nibs can be subbed for any vegan dark chocolate.
Coconut nectar can be subbed with maple syrup.