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Frozen Banana, Date and Cinnamon Coconut Ice Cream

Serves 8
Prep time:
Cooking time:



  • 4 large ripe bananas, thinly sliced
  • ½ cup coconut cream, plus extra to serve
  • 2 tablespoons coconut oil (melted if solid)
  • 1 tablespoon pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • pinch sea salt
  • 6 fresh dates, pitted and roughly chopped
  • coconut chips, toasted, to serve
View the method

Lay the sliced bananas in a single layer on lined baking trays and freeze until frozen.

Place the frozen bananas, coconut cream and oil, maple syrup, vanilla, cinnamon and salt in a food processor and blend until it starts to break down and become a creamy smooth texture, scrapping down the sides of the processor several times.

Add the dates and process again to combine. You can either eat straight away or transfer it to a sealed container and freeze.

To serve immediately, scoop into bowls and top with toasted coconut chips and a drizzle of extra coconut cream. If freezing the ice cream, take out about 30 minutes before serving for it soften a little. 

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