Banana & Cinnamon Coconut Chocolate Ice Cream Cups
- 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
- Mix the coconut cream with the cinnamon and coconut sugar (I use my magic bullet)
- Slice the bananas about 8 mm thick (it's ok to go thicker if the kids are helping!)
- Place a banana slice in each patty
- Spoon about 1 heaped teaspoon of the coconut cream mixture over the banana slices
- Tap the patties on the kitchen bench to help spread the coconut cream evenly over the banana slices
- Place in freezer for about 30 minutes
- While you are waiting, roughly chop the macadamia nuts if using
- Melt the chocolate in a double broiler
- Spoon the chocolate over each patty to cover the coconut cream
- Sprinkle with the chopped macadamia nuts or shredded coconut for nut free option
- Return to the freezer for at least another 20 minutes
- 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/
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