250g frozen banana piecesSee main blog post for guidance on banana freezing.
100gcoconut creamthick cream from the can of coconut milk only - See NOTES - chilled or frozen.
20gcacao powderor cocoa powder
1tspvanilla extract optional - Or use alternative flavourings of choice (See main blog post for ideas)
Ahead of time
Pre-freeze very ripe banana in peeled chunks (freeze on a baking tray as separated pieces) - see main Blog Post for guidance on banana freezing.
Pre-chill the coconut milk to separate the coconut cream from the coconut water (see NOTES at the bottom of the recipe).
Blending the ice cream
Put the banana into the blender and blend using a sharp cutting/grinding blade until thick and smooth. This may take a while and will appear to break down in stages before it blends into a paste.
Add the coconut cream, cacao (or cocoa) and vanilla extract (if using) and re-blend until even.
If firm enough, serve immediately.... OR
Transfer to an airtight container and place in the freezer for up to an hour to firm slightly. Remove and mush with the back of a fork to re-blend before serving... OR
If making ahead of time, the freezing process will result in a solid block. When ready to eat, remove from the freezer ahead of time and leave at room temperature for 10 to 20 minutes (depending on the warmth of the room or climate). Then break up and mush with a fork to re-mix before serving.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.To separate coconut cream from a tin of coconut milk - Choose coconut milk with a high percentage of coconut extract (preferably above 70%). Place in the fridge upside down to chill overnight, before flipping upright and opening the can. Pour off the coconut water (drink or use for smoothies) and scoop out the solid coconut cream. Store in the fridge until ready to use, or freeze in portionable ice cube trays.See Main Blog Post for advice on how to get the best blended Banana Ice Cream.