Vegan Double-Chocolate Cherry Chunk Ice Cream

This five-ingredient, two-step recipe will transform your banana ice cream from simple to sophisticated.

Healthy dessert can seem like a bit of an oxymoron. But Blissful Basil blogger Ashley Melillo proves that you can have your ice cream and eat it, too, in her cookbook, Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health & Happiness. Her dairy-free take on the classic Cherry Garcia will leave you feeling satisfied without any of the guilt.

Serves 1 

What You Need:

2 ripe and speckled bananas, peeled, sliced, and frozen
1 tablespoon raw cacao powder
¼ teaspoon almond extract
2 tablespoons chopped unsweetened dried cherries or fresh cherries
1 tablespoon cacao nibs or chopped vegan dark chocolate

What You Do:

1. Into a food processor. add bananas, cacao powder, and almond extract and process until thick and creamy, stopping to scrape down the sides as needed. If necessary, add filtered water or plant-based milk, 1 tablespoon at a time, to encourage blending.

2. Scoop into a bowl and top with cherries and cacao nibs. Serve immediately.

Photo courtesy of Blissful Basil

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