Make This Now: Rose Coconut Cacao Ice Cream
Guys, June is rose month! And since we are currently (or, constantly) obsessed with the healing power of all things rose, we're celebrating by licking up this bowl of body-mind-soul loving (read: vegan, g-free, sugar-free) Rose Coconut Cacao Ice Cream.
- 1 cup organic canned coconut milk
- 1 - 2 TBSP edible rose flowers (depending on how strong you want the flavor)
- 2 bananas, peeled, chopped and frozen over night (or longer)
- 1 cup caco nibs
- 1/2 cup coconut flakes
- maple syrup, or stevia to taste
Add coconut milk and rose to a small saucepan and bring to a boil. Remove from heat and stir thoroughly. Let steep, covered, for 20 - 25 minutes. Strain mixture, reserving milk and discarding rose petals. Pour into a freezer-safe container and freeze for several hours or overnight.
Once frozen, break apart the frozen coconut milk into chunks and add to a food processor. Add the chopped frozen banana. Process until the mixture is smooth and creamy, adding additional sweeteners if desired. This will create a creamy "soft serve."
If you want harder "ice cream," put the mixture into the freezer for 15 - 20 minutes to harden. Once you have the ice cream, mix in the desired amount of cacao nibs and coconut flakes.
Scoop and serve.