Look, I’ll be real- I had a hard time labeling this one, because this was a total on a whim concoction that can’t quite be defined other than DELICIOUS.
It looks and tastes more like sorbet than it does ice cream, but because there’s yogurt and coconut milk in it- it doesn’t really qualify as a traditional sorbet.
Before we dive in, you should know that I didn’t measure ANYTHING in this recipe because I was just playing around in the kitchen. So, all amounts are rough estimates.
Ingredients
Blueberries
Raspberries
Strawberries
Banana
Coconut yogurt (I used Nudie Coconut Yogurt, but you can make your own or use another brand.)
Coconut milk
Cacao nibs
Maple syrup (if you have another natural sweetener of choice, use that instead. )
Vanilla extract
Instructions
1. Freeze berries and bananas overnight. Make sure to peel bananas before you freeze them.
2. Next day, break up bananas into chunks. Add bananas and berries to mixing bowl.
3. Add coconut yogurt. I used a 500 mg tub, but I ate some before, so it wasn’t quite full. Oops.
4. Pour about 1 1/2 cup of coconut milk and cacao nibs over mixture.
6. Add a dash of maple syrup to sweeten and vanilla extract to sweeten.
8. Blend until creamy.
Serve
Here’s where you can get creative.
This chilly treat is great as a healthy desert option, especially when you add extra cacao nibs on top and a few fresh berries to top it off.
If you’d like to have it as more of a smoothie bowl, meal option- then it’s super yummy with granola (make you own granola!), fresh fruit, and coconut flakes as a topping.
The thing is, if you don’t have a bunch of fancy toppings, the ice cream is really flavorful and delicious exactly as it is. Plus, it’s a great way to chill out on a hot summer day.