This summer, the LA heat has been no joke. Instead of going out and indulging on guilty desserts to cool down, how about making your own?

Chunky Monkey Ice Cream

2 frozen bananas
handful of raw cacao nibs
handful of pre-soaked raw almonds (overnight in a mason jar add almonds and just enough water to cover the almonds. In the morning, rinse the almonds and store in mason jar)
1 tsp of pure vanilla extract
1 tsp of coconut nectar
3 tbsp of coconut shreds

Instructions
-Blend in a high speed blender; moving the mixture carefully while blending. If its too thick add a touch of alternative milk or water.

I prefer to keep it chunky for texture, surprise bites and heartiness.

Enjoy!