Cherry season is in full swing and I couldn't be happier! I buy a big bag on every farmer's market trip, and what I don't eat right then and there, makes it into yummy recipes like this!
I created this "nice" cream with no added sugar, but you'll never notice. It's rich and creamy and coconutty and chocolatey - plus slightly tangy from fresh summer cherries. It's a delicious, clean dessert option! (If it's not cherry season where you are, try frozen cherries!)
Note: you'll need to take one prep-step and freeze 2 small bananas. I tend to keep banana chunks ready to go in the freezer for a quick add-in for smoothies and clean desserts like this!
Chocolate Cherry Coconut Ice Cream
2 small bananas, cut into pieces and frozen
1/2 cup pitted cherries
1/4 cup full-fat coconut milk
2 tablespoons cacao powder
1 tablespoon cacao nibs
3 tablespoons coconut flakes (unsweetened)
Place all ingredients except the cacao nibs into a food processor or blender. Blend on low just until smooth. You may need to scrape down the edges throughout.
Spoon in the cacao nibs to mix, or alternately, just sprinkle on top.
You can also take this blended mix and 1.) freeze longer, or 2.) put into an ice cream maker and follow the manufacturer's instructions, if you prefer a more firm texture. I, however, couldn't wait that long, so scarfed it down ( and yes I shared it...) immediately.