Ingredients
Scale
- 15 oz can full fat coconut milk
- 1 cup 250g No Sugar Added sunflower seed butter
- 1/4 cup 90g maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- 1/4 to 1/3 of a cup bananamilk
- Dark chocolate shavings (for garnish)
Instructions
- Shake the can of coconut milk so the liquid and solid parts are evenly mixed.
- Pour into an ice cube tray or mini muffin pan and freeze overnight.
- The next day, combine all the ingredients in a blender and blend until smooth, adjusting the amount of bananamilk based on desired consistency.
- Serve immediately or transfer to a piping bag and swirl into cups/cones.
- Keep leftovers in the freezer. Remove from the freezer 10 minutes before eating, or break apart and re-blend for an even creamier consistency.
Notes
Adapted from www.feastingonfruit.com