Gluten-Free Vegan Mocha Ice Cream

Hey hey! How are you doing? I’m feeling just a little under the weather tonight, so I’m going to lay low the rest of the evening. Before heading to bed to read, I decided that I needed a sweet treat that was cold and did not involve driving to the nearest fro-yo shop. (We have 3 within a 1-mile radius.) My mind wandered back to last summer, when I made banana soft-serve just about every night. My banana soft serve is loosely based off of Averie’s. She always comes up with such good flavor combos!

Gluten-Free Vegan Mocha Ice Cream

Serves 1-2

1 cup cut-up frozen bananas

1/3 cup vanilla coconut milk (The kind sold in the refrigerated section nowadays. You might need more or less depending on the consistency that you desire)

2 Tablespoons raw cacao powder

1/2 of a Starbucks Via Decaf Italian Roast packet

Stevia to taste or your favorite sweetener

Put all of your ingredients into a high-powered blender. Slowly turn it to high speed for roughly 30 seconds. You may need to stop the blender and use a spoon to stir the bananas or use your tamper while blending. After the “ice cream” has fully blended, transfer it into a serving dish or two and place in the freezer for 5-10 minutes until it is the consistency that you prefer. You can pretend that you are at your favorite fro-yo shop and top it with fun toppings. I topped mine with some sweetened raw cacao nibs. Delish!

So, I’m going to call it a night. My friend lent me Mona Lisa Schultz’s, “The New Feminine Brain” and I can’t wait to start reading it.

Readers: Have you tried banana soft-serve before? What’s your favorite flavor?