Summary

Ingredients

• 2 banana (s), ripe
• 0.5 ½ vanilla pod (s)
• 50 ml cream
• 100 g coconut fat
• 8 teaspoons cocoa powder
• 4 teaspoons apple syrup
• Quinoa Pops, chopped almond slivers, coconut flakes, etc.

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Instructions

1. Peel the bananas and puree them very finely with the pulp of the vanilla pod. Whip the cream until stiff. Fold the banana puree into the cream. Divide the mixture into molds, cover with chopsticks and freeze.
2. Now loosen the ice cream from the molds. To do this, warm up the molds a little, e.g., with lukewarm water. Place the ice cream on baking paper and store in the freezer.
3. Melt the coconut oil in a small saucepan on the stove. Add the cocoa powder and apple syrup. Pour the glaze into a glass where the ice can be dipped well. Let the glaze cool down in the fridge for about 10 minutes. It should be room temperature and be liquid. Now quickly dip the ice into the glaze three times and sprinkle as you like. Then cool the ice again in the freezer for about 15 minutes.
4. Note: The amount of ingredients makes about 250 ml of ice cream.