Because it will be June in like 5 minutes and I haven't shared an ice cream recipe in far too long. Currently (always) swooning over all things chocolate because 1) duh and 2) it's crazy insane good for us, particularly in terms of mood + emotional health. It's also no secret that I have a thing with roses, another potent mood-booster and stress-reliever. These two, combined with creamy coconut, make for one seriously dreamy bowl of ice cream.
Of course, in true Solful Health fashion, the recipe is free from refined-sugar, dairy, and anything else lingering in conventional ice creams. It's plant-based and naturally sweetened, so yes, you could technically eat this for breakfast because it's that good for you. This recipe is actually a reimagining of my Coconut Matcha Ice Cream (which is divine and still one of my favorite dishes to date), in that I use the same coconut cream + banana base. I find this combination to yield a rich, creamy consistency very similar to that of traditional ice cream.
If you need me this holiday weekend, I'll be al fresco eating multiple bowls of Cacao Rose Ice Cream, and I hope you find some time to do that same.
CACAO ROSE ICE CREAM
- 1 can organic full-fat coconut milk
- 4 frozen bananas
- 4 tbsp unsweetened cacao powder
- 4 tsp culinary rosewater
- 2-5 pitted medjool dates (depending on your sweetness preference - I usually start with one or two and add more if needed)
- 1-2 tbsp coconut butter, melted (optional)
- 1 tsp organic dried rose petals (optional)
TO MAKE: Combine all ingredients in your high-speed blender, blending until smooth and creamy (this will take a good 5 minutes, so stay patient). Line a small rectangular loaf pan with parchment paper, and pour in ice cream mixture. Allow to chill in the freezer overnight (or at least 4 hours).
To serve, allow ice cream sit at room temperature for a few minutes to soften. Scoop out, and enjoy! Optional: top with stovetop melted coconut butter and sprinkle of dried rose petals for a festive, health-boosting twist.
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