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Toasted Coconut Chocolate Chip "NICE" Cream

Makes 3 servings

Macros: 287 cal, fat 8g, carbs 56g, protein 3g, fibre 5g


1⁄4 cup unsweetened coconut flakes or shreds

4 medium bananas, sliced and frozen

1 tablespoon pure maple syrup

1 teaspoon pure vanilla extract

1⁄4 cup mini chocolate chips


Bring a skillet to medium heat. Add coconut. Stir until lightly browned and fragrant. This will take 3-5 minutes. Pour onto a plate and place in the freezer to cool.

In the meantime, add bananas to a blender or food processor. Blend until you get a crumbly texture. Add maple syrup and vanilla. Blend until smooth and creamy, scraping down the sides of the blender as necessary. This will take a few minutes. Add coconut and chocolate chips to blender. Pulse just a few times to incorporate. If you like soft ice cream, enjoy immediately. If you want your ice cream firm and scoopable: pour into a freezer-friendly, airtight container. Freeze for 4-6 hours, or until completely frozen.

Allow to thaw for 5-15 minutes before scooping. Enjoy!

- Store in an airtight container in the freezer for up to 1 week.

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