Banana Coconut Ice Cream Cups (chocolate smothered)

Collage 2015-10-12 16_56_03

What you will need

  • 3 cups chocolate chips
  • ¼ cup olive oil
  • 5 bananas
  • 1/8 cup coconut milk
  • 1 mini muffin tin
  • 1 food processor (or blender)



  1. Peel the bananas
  2. Chop bananas
  3. Place them in a freezer bag
  4. Store in freezer for 5 hours (a day or until frozen)
  5. Place the frozen bananas in the processor
  6. Add 1/8 cup of coconut milk
  7. Process
  8. Taste and add more coconut if you desire( or wish to adjust taste)
  9. Put in freezer bag and store in freezer until ready to use
  10. Melt 2 cups of chocolate chips in microwave ( you can add olive oil to thin out the chocolate) or use a double boiler
  11. Monitor to make sure it does not burn
  12. Separate evenly in two bowls
  13. Using one bowl of liquid chocolate coat the mini muffin tin
  14. The insides of the mini muffin tin cup should be well coated
  15. Take the frozen banana coconut ice cream out of the freezer ( you can process it if it is too solid to use)
  16. Add the mix to each cup in the tin
  17. Cover the mix by topping it with the second batch of liquid chocolate
  18. Cover the surface of the entire tin with foil or plastic wrap and store in freezer for five hours or a day or until frozen
  19. Using a knife or flat tipped steel skewer loosen the edges around the cup
  20. Scoop the cups out and plate them



Remember they may thaw if left out for too long so make sure you serve them to guests who eat them immediately. Another thing you can do is to pop it back into the freezer until you are ready to serve again.