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This is a vegan version of Ben and Jerry’s Cherry Garcia ice cream. It’s a delicious, refreshing, and guilt-free soft-serve dessert.

From The Abundance Diet

Find this cool dessert recipe and more kid-friendly ideas in the Forks Over Knives Recipe App.

Ingredients

  • 4 medium-sized bananas, cut into 1-inch pieces and frozen
  • 1 cup frozen cherries
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon to 1/4 cup unsweetened almond milk, as needed
  • 2 tablespoons mini vegan chocolate chips

Instructions

  1. In a food processor, combine the frozen banana pieces, cherries, and vanilla extract.
  2. Process until creamy, adding almond milk one tablespoon at a time as necessary.
  3. Pulse in the chocolate chips. Serve immediately.

Comments (10)

(4.5 from 2 votes)
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Nina3 months ago
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I use 1-2 tablespoons baking cocoa powder because I don’t want chocolate chips hanging around. Too tempting. Recipe looks yummy.

Amy Fried3 months ago
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How can chocolate chips be Forks Over Knives compliant?

Canaan3 months ago
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Vegan chocolate chips…cocoa beans are a plant

AMY FRIED3 months ago
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I don’t understand how chocolate chips can be Forks & Knives friendly.

Marlene4 months ago
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How can I make it with out bananas or avocados. I’m allergic to them

Kelly6 months ago
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So easy to make – and DELISH! Crowd pleaser, for sure!

Susan Hildreth6 months ago
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This sounds great. Cherry Garcia is my favorite

eliz Butterfield6 months ago
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What could substitute for the bananas? I dont eat what is not grown in my hemisphere plus I really dislike banana anything.

Magy6 months ago
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This sounds weird but trust me…freeze a sliced zucchini (with peel on or off) and use it in place of banana. You can’t taste it at ALL!

Michelle6 months ago
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Sounds like a good recipe when cherries are ripe.

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Somer McCowan

Somer McCowan is a self-taught chef who has a passion for health and inventing delicious recipes. She has worked creating food in bakeries and restaurants in the U.S. and Australia. She blossomed in her own kitchen when she became vegan. Several years ago, she was diagnosed with a severe autoimmune disease called Ulcerative Colitis, and completely reversed her condition through a whole-foods, plant-based diet. Her cookbook, The Abundance Diet is designed to help others improve their health through eating the right kinds of food. She lives in Utah where she publishes her popular blog, vedgedout.com.

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