Best Ever Banana, Coconut & Choc Ice Cream

I don't think the title of this post is an exaggeration at all and quite frankly I think I'm kind of a genius ... This sticky, sweet and indulgent ice cream is a world away from the supermarket bought ice creams because not only is it dairy free it is also cane sugar free and packed with yummy nutrients for the little ones (and big ones!). 

I have a heap of other ideas for different variations and flavours floating around in my head and will be testing them out over the next few weeks, but lets start with this one which despite its name is, in my option, a cross between banana and sticky date pudding flavour, YUM!

Ingredients;

• 4  small/medium frozen bananas ( I peel and chop ripe bananas and store in zip lock bag or sealed container in freezer for these such occasions )
• 1 cup of pitted dates
• 1 tsp of vanilla extract
• 2 dessert spoons of hemp seeds (optional for added nutrients) 
• 1 cup of coconut cream
• 2 dessert spoons of raw cacao powder

The how to;

1. Throw your chopped frozen banana into blender and blitz (you may need to add gradually if your blender is not powerful enough)
2. Once things are starting to happen add the the dates and continue. I prefer to leave a few little pieces of date for texture.
3. Next in go the hemp seeds, or you could add in any mild tasting nut or seed if you wish to hide more nutrients, I personally find hemp seeds work perfectly.
4. Now pour in the coconut cream, vanilla and add cacao. If your blender is struggling in step 1-2 just add the liquids as it will help move things along.
5. Once all combined and gooey and smooth pour into a container ( the bigger the surface area the faster it sets) cover and pop in freezer.
6. Your best bet is to check on it every 30 or so mins and give it a bit of a stir. The time will depend on how you like to eat your Ice cream- personally I like it on the softer side and find about 2 hrs perfect. But again that depends on container used and personal preference.

ENJOY xx