The summer nights are only getting hotter and we’re spending more time sipping spritzers than we are cooking up masterpieces in the kitchen. This Rose Coconut Cacao ice cream is so simple that it’s worth losing a few of those prime time rays. Better yet, create this delicious treat ahead of time and give your friends something to truly to indulge in.

Ingredients 

• 1 cup coconut milk beverage or canned coconut milk
• 1 – 2 tablespoons edible rose flowers (depending on how strong you want the flavor)
• 2 bananas, peeled, chopped and frozen
• 1 cup caco nibs
• 1/2 cup coconut flakes
• maple syrup or stevia to taste (optional)

Directions

Add coconut milk and rose to a small saucepan and bring to a boil. Remove from heat and stir thoroughly. Let steep, covered, for 20 – 25 minutes. Strain mixture, reserving milk and discarding rose petals. Pour into a freezer-safe container and freeze for several hours or overnight.

Once frozen, break apart the frozen coconut milk into chunks and add to a food processor. Add the chopped frozen banana. Process until the mixture is smooth and creamy, adding additional sweeteners if desired. This will create a creamy “soft serve.”

If you want harder “ice cream,” put the mixture into the freezer for 15 – 20 minutes to harden. Once you have the ice cream, mix in the desired amount of cacao nibs and coconut flakes.

Scoop and serve.