INGREDIENTS
4 large ripe bananas, thinly sliced
½ cup coconut cream, plus extra to serve
2 tablespoons coconut oil (melted if solid)
1 tablespoon pure maple syrup or honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
pinch sea salt
6 fresh dates, pitted and roughly chopped
coconut chips, toasted, to serve
METHOD
Lay the sliced bananas in a single layer on lined baking trays and freeze until frozen.
Place the frozen bananas, coconut cream and oil, maple syrup, vanilla, cinnamon and salt in a food processor and blend until it starts to break down and become a creamy smooth texture, scrapping down the sides of the processor several times.
Add the dates and process again to combine. You can either eat straight away or transfer it to a sealed container and freeze.
To serve immediately, scoop into bowls and top with toasted coconut chips and a drizzle of extra coconut cream. If freezing the ice cream, take out about 30 minutes before serving for it soften a little. Serves 8.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.