The Naturalista: Pure Banana Ice Cream with Coconut Choc Sauce Recipe

April 24, 2016 // How To Guides // april 2016/ books/ chocolate/ coconut

The richness of this pure banana ice cream defies its simple ingredients; it is an instant hit whenever I serve it and no one can believe it doesn't contain dairy. The cacao coconut sauce goes deliciously crunchy on top, and the bitter nibs and butterscotchy coconut palm sugar are a match made in heaven.

This works best in Vitamix but any high-speed blender will do - just go very slowly and thaw the banana a little more to soften it before you liquidise it. The ice cream is best served immediately.

List Of Ingredients
3 large bananas, peeled, cut into chunks and frozen
cacao nibs and coconut palm sugar, to sprinkle
for the coconut choc sauce
3 tbsp coconut oil
3 tbsp maple syrup
4 tbsp cacao powder

serves 4

Method

Remove the banana chunks from the freezer and thaw for 5 minutes (a little longer if not using a Vitamix) before blending until creamy. Start slowly and increase the speed gradually as they soften. Divide between bowls and place in the fridge while you prepare the sauce.

Melt the coconut oil in a small pan and stir in the maple syrup and cacao powder. After about a couple of minutes, when everything is thoroughly mixed together, pour it over the ice cream. Sprinkle with the cacao nibs and coconut palm sugar and serve immediately.