• 15oz can full fat coconut milk
  • 1 cup (250g) No Sugar Added sunflower seed butter
  • ¼ cup (90g) maple syrup (or sweetener of choice)
  • 1 tsp vanilla extract
  • ¼ to ⅓ of a cup bananamilk
  • Dark chocolate shavings, for garnish
  1. Shake the can of coconut milk so the liquid and solid parts are evenly mixed.
  2. Pour into an ice cube tray or mini muffin pan and freeze overnight.
  3. The next day, combine all the ingredients in a blender and blend until smooth, adjusting the amount of bananamilk based on desired consistency.
  4. Serve immediately or transfer to a piping bag and swirl into cups/cones.
  5. Keep leftovers in the freezer. Remove from the freezer 10 minutes before eating, or break apart and re-blend for an even creamier consistency.
Adapted from
Recipe by Honest Cooking at