Banana and coconut 'ice-cream' sandwich with chocolate and toasted coconut
This is more creamy ice than ice-cream; it doesn't have the silky texture of a classic churned custard, but the bananas add real richness and texture. Get the kids involved in the sandwiching and dunking. And remember: chocolate-covered fingers are the easiest to clean.
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Banana and coconut icecream sandwich with toasted coconut and chocolate coating.
About 600g very ripe banana flesh (5-7 bananas, skin turning black)
500ml coconut creamJuice of
½ a lemon
150g soft brown sugar
400g dark chocolate callets (buttons)
20 rectangular ice-cream wafers
30g toasted coconut chips (shaved)
In a food processor add bananas, coconut cream, lemon juice and sugar and blend until smooth.
Pour mixture into a rectangular container, about 10 centimetres by 30 centimetres, lined with cling film. Choose a container that best matches the shape of your wafers. Freeze for six hours or overnight.
Before assembling, melt chocolate in a small bowl over simmering water. Remove from heat when fully melted.
Cut set ice-cream into 10 slices and sandwich together between wafers.
Dip one end of the sandwich into the melted chocolate, then into toasted coconut and lie sandwich on a lined tray. Put back in the freezer for five minutes to set the chocolate.