Banana Chocolate Fudge Ice Cream (vegan & gluten-free)

Ingredients

• 6 tbsp coconut butter/manna ((Coconut oil is NOT a substitute! It changes the texture.))
• 4 tsp coconut oil
• 4 tbsp cacao or cocoa powder
• 3 tbsp maple syrup
• 3 frozen bananas
• 1 cup soaked cashews, drained
• 1 1/2 cups full fat coconut milk (roughly one 400ml can)
• 1 tsp vanilla powder or essence
• 2 tbsp coconut oil, melted
• 1/2 cup coconut sugar
• 2 tbsp maple syrup or coconut nectar
• Pinch of salt

Instructions

1. 1

   --- For the chocolate fudge ---

2. 2

   Heat the coconut butter, coconut oil, cacao powder and maple syrup on the lowest possible heat until the butter and oil have melted.

3. 3

   When all ingredients are just combined, pour into tupperware and refrigerate for 30 minutes.

4. 4

   --- For the ice cream ---

5. 5

   While the fudge is freezing, make the ice cream by blending all ingredients in a high speed blender for one minute.

6. 6

   Spoon the mixture into tupperware and freeze for 40 minutes.

7. 7

   Remove from the freezer and stir vigorously with a metal spoon to ensure that any ice crystals are broken up.

8. 8

   Repeat the process of freezing the ice cream for 40 minutes then stirring vigorously 3 more times until the mixture is thick but not solid.

9. 9

   Remove the fudge from the freezer. Roughly cut it into small chunks and gently stir into the ice cream.

10. 10

    Freeze for 1 hour more (the ice cream should be thick and frozen but not solid) then serve. Enjoy!