The Little Cook

Banana ice-cream

Recipe by
10 min + freezing banana's overnight
Prep: 5 min | Cook: 5 min | Servings: 2


  • Ice-cream
  • chopped frozen banana’s
  • 3/4 teaspoon vanilla essence
  • Topping
  • hand-full coconut flakes
  • hand-full walnuts
  • Chocolate sauce
  • 1 tablespoon cacao
  • 1 tablespoon melted coconut oil
  • 1 teaspoon maple syrup


  1. Put the frozen banana’s into a food processor, add in the vanilla essence and blend until smooth (this may take some time).
    Little cook job: putting the banana’s into the freezer, then breaking up and putting into the food processor.
  2. Melt the coconut oil in the microwave and blend with the cacao and maple syrup.
    Little cook job: measuring out the coconut oil, cacao and maple syrup.
  3. Place your banana mix into a bowl or cup and pour the chocolate sauce over the ice-cream. After a few minutes it hardens up, just like ‘magic’ chocolate sauce.
    Little cook job: Scooping out the banana mix into bowls and pouring chocolate sauce.
  4. Sprinkle your walnuts and coconut flakes onto the top.
    Little cook job: sprinkling toppings.

Tip: Use banana’s that have black spots on them, because they are more ripe and will taste better. If you want to make chocolate banana ice-cream, just add 2 tablespoons of cacao to the food processor when blending the banana.

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