Recipe Description:
A yummy, mostly fruit-sweetened ice cream that tastes amazing with homemade chocolate sauce and chopped nuts!
Recipe
Instructions:
Place chopped bananas and dates into a baking dish and drizzle with coconut oil and maple syrup. Bake at 350 for about 45 minutes. Remove to a bowl and let cool. Blend coconut milk, raw milk, caviar from the vanilla bean, and cooled banana mixture in a blender until smooth. Chill completely, then freeze in ice cream maker. Top with chocolate sauce and chopped pecans!
For the “magic shell” sauce, gently melt together cacao powder, coconut oil, extract, stevia and salt. Heat until cocoa powder is dissolved. Taste, and add more sweetener if need. Pour into a jar and store at room temperature. If it separates, just shake it well before serving.
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