Name: banana & coconut nice cream
Ingredients: 3 frozen bananas, chopped; 500 ml coconut cream; 270ml coconut milk; 1 teaspoon vanilla bean paste [or extract]; 2 tablespoons maple syrup [optional]; 400 grams raspberries; 100 grams pistachios, chopped; 2 tablespoons honey, to serve

Description

banana and coconut nice cream

Scale

Ingredients

3 frozen bananas, chopped
500 ml coconut cream
270ml coconut milk
1 teaspoon vanilla bean paste [or extract]
2 tablespoons maple syrup [optional]
400 grams raspberries
100 grams pistachios, chopped
2 tablespoons honey, to serve

Instructions

Place the bananas, coconut cream, coconut milk, vanilla and maple syrup (if using) into a blender and blitz until smooth. Approx. 2-3 minutes. Add 200 grams of raspberries and 50 grams of pistachios to the mixture and gently stir to combine. Pour the mixture into a standard loaf tin lined with cling film. Cover and pop into the deep freeze overnight. When you’re ready to serve – use the edges of the cling film to pull the frozen loaf of nice cream out of the tin and place onto a serving platter. Top with remaining raspberries, chopped pistachios and a drizzle of honey. Enjoy.