This rich, creamy dark chocolate “ice cream” is both vegan and paleo-friendly – perfect for serving at a dinner party or summer BBQ when you have guests with various diet restrictions (it’s gluten-free too!). Full fat coconut milk and bananas yield a texture so satisfying and delicious that no one will miss the dairy!
- 2 packages Taza Cacao Puro Chocolate Mexicano, chopped and melted
- 2 ripe bananas
- 1 can full fat coconut milk
- Pinch of salt to taste
1. Combine all ingredients in a blender and blend until smooth. Place mixture in an ice cream maker and churn (according to manufacturer directions) until cold and smooth.
Keep tightly covered in the freezer for 1 week.