Coconut Banana Nice Cream & Chocolate Chip Cookies

1. To start, begin by placing your frozen coconut cream, bananas,

maple syrup and salt in a blender or food processor and blend on

a low speed for a few seconds. This may require you to stop every

few seconds to mix by hand and release the frozen bits that stick

to the walls. If you have a hand blender, this may be easier for you.

You want to keep the frozen consistency, so resist adding any liquid

and all will work out perfectly.

2. Keep blending until the frozen mixture is the consistency of a thick,

soft-serve ice cream, then transfer to a bowl and place in the

freezer for 25–30 minutes.

3. On to the cookies. Preheat the oven to 190ºC. Have two big

bowls ready.

4. Add the dry ingredients (flour, salt, baking soda and powder) to

one bowl and whisk with a fork a couple times to break it up and

mix everything evenly. Place the bowl to the side.

5. Add the coconut oil and sugar to the other bowl and begin to

mash and mix the two together. This may take a few minutes.

Once the sugar and coconut oil combine you’ll have a thick sugary

paste. Add your vanilla extract and milk and mix together.

6. Now, add your dry ingredients to the wet and fold all the

ingredients together. Get your hands in there to bring it all together.

Just before the mixture starts to look like dough, add half the dark

chocolate chips, or chopped pieces, and mix into a ball of dough.

7. Using your hand, scoop out a palm-sized amount of dough and roll

it into a ball with both hands then place on a baking tray. The balls

need to have lots of room between them – about 7–10cm (the size

of your fist). Press each ball down lightly. Bake in the oven for 12–14

minutes until light brown on top and around the edges and the

centre is baked through, then remove from the oven and set aside

to cool completely.

8. When you’re ready to serve, take the ice cream out of the freezer

and allow it to thaw a little before scooping, if needed. Don’t wait

too long as the ice cream will melt quickly. Make sure it is still solid

but easy enough to scoop. Sandwich the cookies together with ice

cream and freeze again for 15–20 minutes to firm up.

9. Meanwhile melt the remaining chocolate. Set a small heatproof

bowl over a saucepan of simmering water (the double boil process,

see page 000), making sure the bowl doesn’t touch the water or

the chocolate will overheat and split. Keep over a low heat and

add the tablespoon of coconut oil. Next, add the chocolate chips

and begin to mix, allowing the chocolate to melt. Dip each cookie

sandwich into the melted chocolate and serve immediately, or

store in the freezer in an airtight container for up 3 days.