Cherry, Chocolate


4 very ripe bananas

1 Serving AYO Vanilla Yogurt
1 cup canned coconut milk solidified cream top (the richer cream top
yields the best consistency for ice cream), about 1 cans’ worth
2 tablespoons canned coconut milk (the liquid-y part)
1 cup frozen cherries
¼ cup cocoa nibs
¼ cup dairy-free dark chocolate, roughly chopped



  1. Thinly slice the bananas and arrange on a parchment-lined quarter sheet pan in an even layer. Cover with plastic wrap and place in the freezer for at least 2 hours, or until frozen.
  2. Blend the coconut milk and yogurt in a food processor until smooth (this will take a couple of minutes). Add ⅓ of the frozen bananas and cherries and blend, then add another ⅓ of each fruit and blend. Then add the final ⅓ of each fruit, plus the cacao nibs and chopped chocolate, and blend until smooth.
  3. Place the milk mixture in a freezer-safe bowl or loaf pan and freeze for at least 2 hours, or until frozen.


Adapted from