Yes, sometimes I want a sweet and smooth ice cream with dark chocolate chunks. But I want a treat that also feels good in my tummy and at the same time satisfies my sweet cravings. This recipe is an absolute favorite at my home, and I feel totally guilt-free in offering it to family or friends. This treat is sweetened only with fruits, dates and dark chocolate.
This beautiful colored ice cream is, of course, made with frozen bananas—also called “nice cream.” When Spring starts, I often throw two or three peeled bananas—the very ripe ones with a few brown spots—in a zip-lock bag and keep them in the freezer. It is such a great base for making quick and creamy desserts on warmer days. Just make sure that you peel off the skin before freezing the bananas. You won’t get the peel off otherwise. I like to freeze bananas overnight before using them as a base for an ice cream to get a more solid consistency.
My family loves raspberries. In the summer, I often buy them fresh, but I also keep two or three bags at all times in the freezer. I have tried this recipe with other berries or fruits, but raspberries are still, in my opinion, the better choice here. They are heavenly sweet with an almost light citrus-like taste, and their beautiful red color makes a nice contrast with the dark chocolate—two flavors that go great together. They become creamy when blended with the solid part of coconut milk and bananas. If you don’t like raspberries or prefer your dessert even sweeter, try frozen dark sweet cherries—my next choice of fruit for this treat.
I store my organic coconut milk (full fat) in the fridge overnight, and the thick cream always sets on top while the water settles on the bottom—it is the creamy part we use in this recipe. If your coconut milk doesn’t separate, just add a little less to the recipe. Start with maybe one to two tablespoons and check the consistency of the dessert. You want to add a creamy touch with the coconut milk and smooth out the taste of the raspberries without making the ice cream too liquidy.
I store leftovers in an airtight container and keep it in the freezer. When ready to scoop out your next dessert let it sit for a minute at room temperature to soften the texture a bit. The ice cream can become quite hard when refrozen.
If you use a cone, add some dark chocolate shavings at the bottom first before adding the ice cream. I bet you will love that special chocolate surprise at the end like my daughter does. I always top off with extra shaved or crushed chocolate chunks. The small chocolate bites not only adds a nice contrast in texture but tastes heavenly decadent.
Do I need to say more? Enjoy!