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Banana and coconut 'ice-cream' sandwich with chocolate and toasted coconut

Karen Martini
Karen Martini

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.


Karen Martini's banana and coconut icecream sandwich  with toasted coconut and chocolate coating.
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. 

Main ingredient:
Children's Party, Australia Day


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