Banana & Cinnamon Coconut Chocolate Ice Cream Cups
 
Prep time
Total time
 
Serves: 24
Ingredients
  • 24 silicone mini cupcake patties
  • 1-2 ripe small bananas (with some black spots but not overripe and mushy and not too big as the slices won't fit in the patty!)
  • ½ can coconut cream at room temperature (shake the can well and pour out about half the can)
  • ½ tsp cinnamon
  • 1 tsp coconut sugar
  • 100gm good quality dark chocolate
  • Handful of macadamia nuts
Instructions
  1. Mix the coconut cream with the cinnamon and coconut sugar (I use my magic bullet)
  2. Slice the bananas about 8 mm thick (it's ok to go thicker if the kids are helping!)
  3. Place a banana slice in each patty
  4. Spoon about 1 heaped teaspoon of the coconut cream mixture over the banana slices
  5. Tap the patties on the kitchen bench to help spread the coconut cream evenly over the banana slices
  6. Place in freezer for about 30 minutes
  7. While you are waiting, roughly chop the macadamia nuts if using
  8. Melt the chocolate in a double broiler
  9. Spoon the chocolate over each patty to cover the coconut cream
  10. Sprinkle with the chopped macadamia nuts or shredded coconut for nut free option
  11. Return to the freezer for at least another 20 minutes
  12. Serve frozen or store in the freezer for a few weeks
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/banana-cinnamon-coconut-chocolate-ice-cream-cups/