2 ripe bananas (the riper the better for flavour and texture)
2 tbsp of Cacao Bliss (see notes)
1 tbsp vanilla extract
1 pinch of salt
Place your ice cream maker in the freezer at least 24 hours before you plan on churning ice cream. If you don’t have an ice cream maker make ice cream popsicles instead (see section above for details).
Combine the coconut cream and bananas in a blender. Pulse until the bananas are fully blended into the coconut cream.
Add the Cacao Bliss, vanilla extract and salt. Pulse a few more times to combine. Then place the blender in the fridge to chill for at least 30 minutes before churning.
Follow the instructions on your ice cream maker and churn until the ice cream is starting to freeze (about 15 minutes).
Serve it at this point for a soft-serve ice cream consistency. Otherwise, transfer it to a freezer container and store it in the freezer.
I recommend using coconut cream for richness, however, it’s fine to use coconut milk. The resulting ice cream will freeze harder, so it’s best to turn the mix into coconut ice cream popsicles instead. See the section above for more details.
Cacao Bliss is a chocolate superfood powder that adds richness to this ice cream. It is sweetened with monk fruit which adds to the overall sweetness. And MCT oil improves the texture, making it softer and creamier. It can be replaced with regular cocoa powder, however, it won’t have the same texture nor sweetness.