Ice Cream Ingredients 

 

1 cup Medjool dates, pitted 

4 bananas, frozen 

¼ cup coconut yoghurt 

¼ cup coconut water 

1 tbsp. coconut sugar 

½ tsp. cinnamon 

 

Chocolate Coating Ingredients 

 

200g cacao butter 

½ cup maple syrup 

½ cup cashews 

2 tbsp. cacao powder 

 

Directions 

1. Place ice cream ingredients into your food processor and combine until smooth. 

2. Pour mixture into ice cream moulds, add a paddle pop stick to each mould and place in the freezer to set overnight. 

3. Once set and completely frozen, it is now time to move onto the chocolate coating directions. 

4. Place cacao butter into a small stainless steel bowl that will comfortably sit over a saucepan filled with water on a low-medium heat. Continuously stir the cacao butter until it is melted to a liquid form. 

5. While cacao butter is melting, place cashews in a food processor and blend until a finely powdered consistency. 

6. Once cacao butter is melted and cashews are processed to a powdered consistency, add all chocolate coating ingredients into a bowl and whisk until completely smooth. 

7. Prepare a baking tray with baking paper and a flat space in your freezer for the next part of the coating directions. 

8. Remove ice creams from ice cream mould and dip into chocolate coating mixture. 

9. If you have the patience, dip each one at a time and hold it at the back of your freezer while you wait for the cacao butter to harden again. (Depending on your freezer time should take only a few minutes). 

10. Alternatively, you can dip ice creams into coating mixture and place on a baking tray to set in the freezer. Please keep in mind one side will be not as appealing as the other. 

11. Sprinkle with crushed nuts and enjoy! 

 

Tip – Any left over chocolate coating can be poured onto a flat baking tray and placed in the fridge for ‘chocolate bark’. 

 

Nutritional Information – based on 1 magnum without chocolate coating (as chocolate coating amount can vary by different persons making them) 

Per Serving – Calories: 166, Total Fat: 1g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 2mg, Potassium: 496mg, Total Carbohydrate: 42g, Dietary Fiber: 4g, Sugars: 30g, Protein: 1g