Hello there!  Today I am sharing a healthy version of ice cream.  This velvety Cherry Banana Ice Cream is made with just two ingredients.  Add some organic coconut flakes and cacao nibs for a bit of crunch and you have a clean eating, all natural, healthy dessert.  You can eat as much as you like and feel guilt free.

 Recently I started my second round of Whole 30.  I did my first last May and I definitely feel better prepared this time.  One of the best things to do is prepare your meals or have a meal plan in place.  This way you are not trying to figure out what to cook.  I know you are not supposed to have “ice cream” on Whole 30.  But let’s face it, if I don’t have some type of ice cream, things can get real ugly.  

I was scrolling through my Instagram feed one day and came across Kristy from Sweet Treats & More‘s picture.  She is a sweetheart and her recipes are amazing.  It was a recipe for Cherry Yonana Ice Cream with Chocolate Magic Shell.  I have been making banana ice cream for awhile.  I typically make strawberry banana.  Well, Kristy’s recipe gave me an idea.  I can’t have the magic shell on Whole 30, so I added some organic coconut flakes and cacao nibs on top.  Y’all, this recipe is amazing!  I LOVE the cherry flavor.

Ingredients:

2 ripe, frozen bananas – I cut the bananas in 1 inch pieces and put them in a ziploc bag for a couple of hours.

1 cup frozen cherries

Topping:

Organic coconut flakes – unsweetened

Raw organic cacao nibs 

Instructions:

1.  Place frozen bananas and frozen cherries in a heavy duty blender or food processor.  I used a food processor.   Press the button and let blend until smooth and creamy. 

2.  Garnish with coconut flakes and cacao nibs for a delicious crunch.

Eat right away or store in an airtight container in the freezer.

That’s it!

 

 

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