114 oz.can of full fat coconut milkideally chilled overnight
1/8-1/4cupmaple syrup of honeybased on how sweet you want it
1tbspfresh lemon juice
2large banana, cut into slices
Dark Chocolate Habanero Sauce
100g70% dark chocolate
Blend all ice cream ingredients in a high speed blender, pour into a glass container and let sit in the freezer for 2-4 hours. Remove from the freezer, let sit for 15 minutes then scoop the ice cream into bowls with an ice cream scoop.
Melt coconut oil in a pan over medium heat. When the oil is hot, add the banana slices to the pan (do not overcrowd them). Fry for about 2-3 minutes on each side, then remove to a papertowel to remove excess oil. Place banana slices in the ice cream bowl.
Melt the chocolate in a pan over low heat, stiring to ensure the chocolate does not burn. Finely grate the peper and add a little at a time, stiring and tasting the chocolate sauce each time after you add a little peper. Once it is how you like it, drizzle some over the dessert and serve immediately