This dairy-free, no-churn ice cream recipe is a banana and coconut milk base that's LOADED with marshmallows, crushed graham crackers, and a velvety chocolate swirl. No machine required to make this delicious plant-based dessert!
The night before, slice bananas and place in freezer bag and put in the freezer. Put the can of coconut milk in the fridge.
To Make Chocolate Sauce:
Remove can of coconut milk from the fridge. Open and scoop out the cream in small bowl. Place in the fridge (this will be for the ice cream base). Measure out 1/4 cup of the coconut milk liquid and place in a saucepan over low-medium heat.
Add coconut oil, maple syrup, and cocoa powder. Whisk together to combine. Continuously whisk for about 10 minutes to thicken the sauce.
Remove from heat and stir in salt. Pour into a small bowl to cool completely.
To Make Ice Cream:
Add coconut cream, frozen bananas, and maple syrup into blender or food processor. Blend until smooth.
Using a rubber spatula, scoop ice cream into loaf pan.
Add mini marshmallows and crushed graham crackers. Stir to combine.
Once chocolate sauce is cooled, spoon some on the top and lightly swirl with a butter knife.
Top with more crushed graham crackers and marshmallows. Place in the freezer for at least 3 hours to harden.
When ready to serve, remove from the freezer and let thaw for 20 minutes before scooping. Serve with extra chocolate sauce or in ice cream cones.
When a can of coconut milk is cold, the cream and liquid separate. Scoop out cream for the ice cream base and use the liquid to make the chocolate sauce!