This warmer weather brings cravings for cooler treats.

Weeknight meals for me are healthy and clean, so I've never really been one to eat ice cream and cookies. That is, unless it's a naturally sugar-free, healthy treat. If that's the case, then I'm all in. Especially when it includes this chocolate-y version of banana ice cream.  

Banana ice cream is just about the easiest way to have a satisfying treat that doesn't weigh you down or fill you with added sugars. Basically, a simple banana ice cream is made by blending frozen bananas with a non-dairy milk. I'll take that base to create different flavors - like this chocolate-coconut ice cream.

Chocolate + coconut. You can't go wrong! 

Just blend up this ice cream and store it in the freezer. After 30 minutes, give it a stir. It will be a soft-serve consistency. You can eat it just like that, or leave it in the freezer overnight for a scoop-able treat. I let it thaw 30-60 minutes, then scoop away.   

This will satisfy any chocolate craving. You'll be hooked. I know I sure am!

Cacao-Coconut Ice Cream {dairy-free}

(makes 4-5 servings)

• 4 large bananas (peeled, cubed and frozen)

• 1 1/2 cups non-dairy milk (I prefer coconut or almond milk)

• 1/2 cup unsweetened shredded coconut

• 3 tablespoons raw cacao powder (unsweetened cocoa powder will also work)

• 1 teaspoon pure vanilla extract

• pinch of salt

Directions: 

1. In a blender, blend all of the ingredients until very smooth. How long this will take will depend on the power of your blender.

2. Pour into an airtight container and freeze for at least 30 minutes. Stir after 30 minutes, and freeze until firm but scoop-able. If you want it to be a soft-serve consistency, you can eat the ice cream after 30-60 minutes in the freezer. The longer it remains in the freezer, just let it thaw on the counter for an hour or until scoop-able.

3. Top the ice cream with toppings such as coconut flakes, sliced bananas, chopped chocolate or your favorite nut.

Never say desserts can't be healthy. :)