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
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.