So I’ve been a bit busy lately. Busy being a new mommy!! Our handsome little guy, Oliver, was born one week early at the end of May, and from that point on life swung into high gear. The summer was spent traveling around the state visiting family and showing Oliver off to everyone. Now that I am fully adjusted to “mommyhood,” I am so excited to return to my blog 😀
What sweeter way to return than with a tasty frozen treat? I have now made this dessert twice this week. It is soooo delicious (and so simple!). It literally only takes 5 minutes to blend together. I used my food processor, but a blender would work well, too. Speaking of blenders, I’ve had my eye on a Vitamix for a long time. Anyone have one? I’ve used them in commercial kitchens before and they work like a dream! If only they didn’t cost as much as a car payment . . .
I hope you all have had a wonderful summer and are loving these early fall days. Fall is my absolute favorite time of year. Colorful runs . . . crisp clean air . . . and (of course) many, many delicious things made with squash! And sweet potatoes. And . . . I could go on forever. Needless to say, it’s also my favorite time to get cookin’ in the kitchen. So stay tuned . . .
Chocolate Banana Coconut Ice Cream
- 1 1/2 cups frozen banana chunks
- 1/4 cup raw cashews
- 1/4 cup unsweetened coconut flakes
- 1 tsp dark cocoa powder
- 1 tsp maple syrup
- 1 tbsp dark chocolate chips
Add all ingredients except the dark chocolate chips to food processor.
Blend to desired consistency.
Add dark chocolate chips and pulse until chocolate chunks are dispersed throughout.