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

Name: Banana and coconut 'ice-cream' sandwich with chocolate and toasted coconut
Cook time: 30 min
Yield: 10
Ingredients: 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)

Karen Martini

January 15, 2013

Banana and coconut icecream sandwich with toasted coconut and chocolate coating.Supplied

easyTime:< 30 minsServes:10

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.

Ingredients

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)

Method

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.