What you’ll Need

• 1 × 400 ml can coconut milk
• 1 × 400 ml can coconut cream
• ¼ cup honey (or rice malt syrup or a few drops of stevia liquid)
• ¼ cup coconut oil
• ⅓ cup raw cacao powder
• 1 tsp instant espresso powder (optional)
• 1 tsp vanilla paste or extract
• 2 bananas, roughly chopped
• ½ cup roasted pecan nuts, roughly chopped (optional)

What to do

1. While you prepare the chocolate base, place the coconut milk and coconut cream into the freezer to chill – this will help to speed up the overall process.
2. Heat the honey, coconut oil, cacao powder and espresso powder together in a heavy-based saucepan over medium-low heat until smooth and silky. Remove from the heat and allow to cool to room temperature.
3. Blend together the cooled chocolate mixture and all of the remaining ingredients in a blender until well incorporated. Pour into a large zip-seal bag and seal, then lay the bag flat on a shallow baking tray and place in the freezer for 1 hour, or until set.
4. Remove the baking tray, break up the chocolate ‘slab’ inside the zip-seal bag and place the chunks into a food processor. (This extra step might seem fussy, but it will give you beautifully smooth ice cream as it breaks up all the ice crystals.) Blitz the ice-cream chunks until smooth, pour into a suitable freezerproof container or lolly moulds and return to the freezer for at least another 2 hours before serving.