First posted: Jan 30, 2017

Cacao and Coconut Ice Cream



Cooks in:        Serves:4-6

  • 1/3 cup honey
  • 1/3 cup coconut oil, warmed until liquid
  • 1/3 cup raw cacao powder
  • 1 tsp instant espresso powder (optional)
  • 1-2 tsp vanilla paste or extract
  • 2 bananas, roughly chopped
  • 1 x 400ml can coconut cream

What to do

1. In a hand blender, blitz together all of the ingredients and transfer to a freezer bag. Flatten out in a dish and place in the freezer for 3-4 hours.

2. Remove the freezer bag and break the ice cream into chunks and add back to your food processor or blender. Blitz again to remove any ice crystals.

3. Freeze again for an hour and then serve.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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