Dairy Free Chocolate Mocha Ice Cream


1 cup brewed coffee

2 ripe bananas, broken into pieces

2/3 cup melted coconut butter (or manna or concentrate) 

1/4 cup coconut oil

1 tsp organic vanilla extract 

pinch sea salt

1/3 cup cacao powder

1 TBSP grassfed gelatin (orange container)


1. Place a medium sized pot on the stove on low heat

2. Place the first 6 ingredients into the bot and heat until melted

3. Stir to combine, breaking apart the banana pieces

4. Add in the cacao powder and stir well until dissolved

5. Optional: If you still have too many banana chunks, use your immersion blender to blend

6. Stir in the gelatin until dissolved

7. Transfer to a glass or ceramic bowl

8. Place in the fridge and let cool for 3-4 hours

9. Serve and enjoy!