This coconana ice cream with chunky nut fudge recipe is the kind of treat you can enjoy without that niggling feeling of guilt (you know the one). It’s creamy and delicious, plus dairy-free and gluten-free with natural sweetness from the ripe bananas, dates and lovely chunky fudge. Makes 1 large tub – which may or may not serve 1.
Ingredients
2 large very ripe bananas
1 tin (400ml) coconut milk
½tsp vanilla paste
1tsp honey
Fudge chunks
2tbsp nut butter
1tbsp melted coconut oil
75g chopped dried dates
Pinch of sea salt
Method
Whizz the bananas and coconut milk together in a food processor. Add the vanilla paste and honey until everything is combined to a lovely, creamy, smooth blend.
Blitz the nut butter, coconut oil, dates and salt together on pulse. You’re looking to combine everything but leave plenty of chunkiness in the mix.
Spoon the nut mixture onto a parchment lined baking tray. Flatten it down with the back of a spoon. Place in the freezer to set for at least an hour
Pour the coconana cream into an ice cream maker and add ¾ of the frozen fudge chunks (save the rest as a topping)
Follow your ice cream maker guidelines. Once it’s ready, spoon into a tub to freeze. Save the remainder of the fudge chunks in the freezer to serve.
For more recipes from Hanna Sillitoe, visit BeyondFit.co.uk
