Homemade chocolate, banana and caramel swirl "ice cream"
- 4 bananas
- 8 pitted dates
- 1 cup full-fat coconut milk
- 1 ½ tbsp cocoa powder
Slice banana into coins and place in a plastic container. Cover and freeze overnight.
Add date, half the full-fat coconut milk and pinch of salt to a blender and blend until smooth. Transfer to a small bowl.
Add remaining full-fat coconut milk and banana to empty blender and blend until completely smooth. (Add more coconut milk or water, 1 tbsp at a time, if mixture is too thick.) Add cocoa powder and blend until incorporated.
Divide ice cream between two bowls and swirl half the caramel mixture into each serving. Enjoy.