2 medium sized, ripe Bananas (sliced and frozen or fresh) - see notes
2-3 Tablespoons Cocoa
1 Tablespoon Coconut Cream (other creams/milks can be substituted)
1 teaspoon Vanilla Extract
Place all the ingredients in a blender and process until no banana lumps remain.
Check the flavour and add additional cocoa or sweetener as required.
If using frozen bananas serve immediately in bowls or cones (if the ice cream is a bit soft for a cone put in a bowl and freeze for 30 minutes before serving).
If using fresh Bananas pour the mixture into the icy pole moulds or sealable container and freeze for 12-24 hours (or until desired frozenness is reached)
Bananas: If making instant ice cream use bananas that have been sliced, placed in a ziplock bag and frozen for 24 hours. If making ice cream to pour into a mould use fresh bananas and freeze for 12-24 hours.