INGREDIENTS
4 large ripe bananas, thinly sliced
½ cup coconut cream, plus extra to serve
2 tablespoons coconut oil (melted if solid)
1 tablespoon pure maple syrup or honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
pinch sea salt
6 fresh dates, pitted and roughly chopped
coconut chips, toasted, to serve
METHOD
Lay the sliced bananas in a single layer on lined baking trays and freeze until frozen.
Place the frozen bananas, coconut cream and oil, maple syrup, vanilla, cinnamon and salt in a food processor and blend until it starts to break down and become a creamy smooth texture, scrapping down the sides of the processor several times.
Add the dates and process again to combine. You can either eat straight away or transfer it to a sealed container and freeze.
To serve immediately, scoop into bowls and top with toasted coconut chips and a drizzle of extra coconut cream. If freezing the ice cream, take out about 30 minutes before serving for it soften a little. Serves 8.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.