Ingredients
The following ingredients have 4 Servings
- 400 ml full fat coconut milk
- 3 tbsp arrowroot powder
- 80 ml runny honey ((or maple syrup))
- 165 grams sweetcorn
- 1 large banana
- chocolate buttons (for eyes)
- 1 tsp brown ready to roll icing
Instruction
- Dissolve the arrowroot powder in a little of the coconut milk and pour into a saucepan.
- Add the remaining coconut milk, the honey and the tinned sweetcorn and bring to the boil.
- Simmer for a few minutes until the mixture begins to thicken, and then remove from the heat.
- Pour the mixture into a high speed power blender along with the banana, and blend until smooth. This will only take a minute or so.
- Refrigerate the mixture until cool and then spoon into ice cream moulds.
- Freeze for one hour and then pop in the sticks and leave to freeze overnight.
- To add the eyes let the ice creams melt on the outside a little bit, stick the chocolate buttons on and then pop them back into the freezer for a bit to harden. Roll a little of the brown icing into pupils for the smaller eyes, and use a tiny bit to stick the brown chocolate buttons onto the white chocolate buttons for the single, large eye.
