This ice cream was inspired by my favorite ice cream shop’s flavor which was named after a dark chocolate coconut candy bar spiked with almonds! (think hard, you totally know which candy I’m talking about) However, it’s base is banana — there’s no cream or milk or anything dairy in the base.  It’s frozen bananas sweetened with maple syrup and blended with chocolate (in this case Dark Chocolate with Toasted Coconut from Sugarpova), chopped almonds and some additional shredded, unsweetened coconut.

I’ve made you “ice cream” before — all with this banana base.  Remember my Banana Walnut “Ice Cream” – and my Chocolate “Ice Cream” with Dark Chocolate Shavings? I love this banana “ice cream” because it is so versatile. You can throw anything into it – fruit, nuts, chocolate, etc.

I thought it was perfect to post given summer’s coming to a close (insert sad face).  But, in no time the autumn will be upon us, and I will be happily posting apple and pumpkin recipes.  But, for now, enjoy the last few days of summer, and this delicious, and healthy Toasted Coconut with Dark Chocolate “Ice Cream”!

Toasted Coconut with Dark Chocolate “Ice Cream”
Serve four, 1/2 cup servings

4 frozen bananas, sliced
2-3 tablespoons of maple syrup (adjust depending on the sweetness of your bananas)
1/4 cup of shaved dark chocolate (I used Sugarpova’s Dark Chocolate with Toasted Coconut)
1/4 cup of chopped almonds
1/4 cup of unsweetened, toasted coconut

Directions:

In the bowl of a food processor, add the frozen bananas and maple syrup.  Pulse until it’s smooth and resembles ice cream. Turn the mixture into a bowl, add the chocolate, almonds and coconut.  Mix to combine.  Pour the mixture into the freezer until it’s set. Scoop and serve!

For an added treat, you can make your own chocolate sauce.  All you need is 4 ounces of chocolate, chopped; 1 cup of heavy cream and 1 tablespoon of butter.  Cook on the stovetop until the chocolate is melted.  Let it cool and serve on top of your “ice cream.”