Ready for the easiest, most refreshing, recipe to cool you off and satisfy your sweet tooth?! It takes only a few minutes to blend together, it is dairy free, requires no ice cream maker, and the base is only two ingredients: frozen bananas and a nut milk of choice. That is it. Optional add ins, are not required, but why leave it plain when you can add in something like shredded coconut flakes and large chunks of these super addicting Toasted Coconut Dark Bark from Taza Chocolate, to ensure that each bite you get chocolate, coconut, and a big crunch.
One of the things that I love about this brand of chocolates is that it is made right here in Boston, where I live and it is always great to be able to connect with local brands! (Technically, right out side the city, in their factory in Somerville!). The barks come in five different flavors, so there is definitely enough to for you to be satisfied; they have Coconut Almond, Peppermint, Pumpkin Seed, Sea Salt & Almond, and this flavor, the Toasted Coconut! Each bag is lower in sugar than most barks, made with 80% dark chocolate, and is filled with ingredients like quinoa, pumpkin seeds, almonds, or coconut for some added protein. That is a win win right there, plus they are dairy free, gluten free, and organic, but still full of flavor and not bitter tasting! Another amazing thing about Taza Chocolate, is their chocolate makers stone-grind organic cacao beans into perfectly unrefined, minimally processed chocolates and it really tastes like nothing else! It tastes like REAL chocolate. Nothing processed.
I love making this ice cream and keeping it in the freezer, especially in the summer since I can't eat dairy and each time you make it you can change up the flavors! All you need to do is slice a few bananas, freeze them, then blend them together with your favorite nut milk (coconut milk, almond milk, cashew milk) and sweetener if needed. After that has been blended it will be almost like a soft serve type of ice cream and a little creamy, kind of hard to not just go for it right then and there and eat it straight from the blender! Then, you just add in your add ins- like this Toasted Coconut Dark Bark! Give it a good mix with your spatula, pour it into a pan and let it do its magic overnight or for a few hours.
....then "ice cream" is made! How simple and easy is that?! PLUS, Taza Chocolate has been super generous to offer a discount code to everyone so you to can try out the dark bark! You can use my code "BALANCEWITHB20" for 20% your oder, on their website: Taza Chocolate.
What you need:
Yields: 12 ish scoops!
Prep time: 5 minutes
Freeze time: at least 4 hours or longer
4 frozen bananas
1/2 cup coconut milk (or any nut milk of preference)
1/4 cup shredded coconut flakes
1/2 cup Toasted Coconut Dark Bark from Taza Chocolate
optional add ins:
dash of vanilla
sweetener of choice
What you need to do:
1. Slice the bananas and freeze them overnight.
2. Add the bananas to your blender with the coconut milk. Blend for at least 1 minute or until well incorporated. If you are adding a sweetener, vanilla, or a spice, add it here.
3. Chop the Toasted Coconut Dark Bark into pieces and add it to your blender. Mix by hand or pulse a few times with your blender.
4. Pour into pan and freeze for at least 4 hours or overnight.
5. Once you are ready to scoop out the ice cream, allow it to sit for a few minutes to soften!
It should last in the freezer for a few months, but I doubt it will actually last that long! I keep mine covered in an airtight container!