Summary

Ingredients

• 500 ml coconut milk
• 3 ripe banana (s)
• 1 vanilla pod (s)
• 6 tablespoon xylitol (sugar substitute), alternatively 5 honey, is then no longer vegan

Also: (for the chocolate)

• 60 g coconut oil
• 40 g cocoa powder
• 30 g xylitol (suar substitute)
• 1 teaspoon vanilla extract
• 1 pinch (s) salt
• 1 handful almond (s)

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Instructions

1. For the ice cream mass, cut the slightly ripe bananas into pieces and freeze them overnight in a sealable bag.
2. Cut open the vanilla pod and scrape out the vanilla pulp with a knife. Bring the pod and pulp together with the coconut milk and 6 tablespoons of xylitol (or 5 tablespoons of honey) to the boil (be careful not to overflow the coconut milk).
3. Let the boiled milk cool for 10 minutes and add the frozen banana pieces. Mix everything together with a hand blender and place in a lockable container in the freezer.
4. The mass should be taken out every few hours and mixed / stirred so that the ice crystals dissolve and a creamy ice cream is formed. If the ice cream is already too hard to mix, just let it sit outside for a while until it is soft enough.
5. For the chocolate, heat the coconut oil in a small pan with 30 g xylitol and 1 teaspoon vanilla extract until everything has dissolved (do not let it get too hot so that the cocoa powder does not burn later). Take the pan off the heat, add the cocoa powder and stir in. At the end, add a pinch of salt. Pour the chocolate into a container lined with baking paper and leave to cool in the refrigerator.
6. Chop the almonds into small pieces and then roast them in a frying pan without fat. Remove from the stove and let cool down.
7. At the end the ice cream mass should be reasonably firm, but still be able to stir. If it is already too firm, let the ice stand outside again for a while. Cut the chocolate into small pieces and stir in with the roasted almonds. Then the ice cream can be put back in the refrigerator or eaten.