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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.