Vegan Chocolate-Banana Ice

14 ounces coconut cream (full fat, found in the Asian isle)

2/3 cup unsweetened cocoa powder

16 pitted dates

1 teaspoon pure vanilla extract

1 banana

1/2 cup vanilla (or plain rice milk)

INSTRUCTIONS

1. Pour all ingredients into the blender and blend until completely smooth. Taste and adjust if needed.

2. Pour into a loaf pan and cover with aluminum foil. Freeze over night for a firm ice cream. Set out for a few minutes to thaw before serving. Will keep for two weeks if in an air tight container. Good luck having it last that long!