Name: Dark Chocolate and Sea Salt Ice Cream
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1 ½ cups coconut milk; ½ cup organic cacao powder (fair trade or rainforest alliance-certified); 1 banana (ripe); 4 tbsp date paste (recipe link in chef’s notes); 2 tsp vanilla extract (preferably alcohol-free); 2 pinches sea salt (optional)

Stay cool and energized this summer with dark chocolate and sea salt ice cream, which gets its creaminess from coconut milk and natural sweetness from dates. Bananas act as a double agent giving the ice cream some of both. One thing that’s awesome about homemade ice cream is that you can adjust the sweetness to your liking. No more “this is too sweet” or “it’s not sweet enough.” Taste as you go, using the reference amount of date paste below (it’s pretty dark!), and add the amount of date paste you need based on your sweet preference.

1 ½ cups coconut milk

½ cup organic cacao powder (fair trade or rainforest alliance-certified)

1 banana (ripe)

4 tbsp date paste (recipe link in chef’s notes)

2 tsp vanilla extract (preferably alcohol-free)

2 pinches sea salt (optional)

Add all ingredients to a blender.

Place in a freezer-safe container, covered bowl, or chocolate molds with popsicle sticks.

Place in the freezer for at least 30 minutes or until frozen.

Bring to room temperature and let sit for 5 minutes before enjoying.