STEP 1

Scrape the thick cream off the top from the jars of coconut milk an add a little bit of the juice but not too much to the blender. Add the frozen bananas and blend together with coco powder and agave syrup. If you use very ripe bananas they will naturally have a lot more sweetness and so you won't need to add as much extra sweetness with the agave.

STEP 2

If you are making the ice cream from fresh then you can serve it like this straight from the blender and it will be a soft whip consistency. If you plan to freeze it and serve later you don't need to pre freeze the bananas and I would recommend spooning the mixture into a bun tray or rubber egg tray so that it is little individual portions. The reason for this is that when it freezes it is too solid to take scoop of until it defrosts for 15 minutes. If you have individual portions you can put them in the microwaves for 10 seconds for nice soft ice cream scoops.