• 4 Bananas
  • 2tsp PureChimp Matcha
  • 100g Pecan Nuts
  • Vanilla extract
  • 1 can Coconut Milk
  • 300g sugar


For the caramel…

1. Boil the sugar and coconut milk together in a pan. Reduce and simmer for 10-15 mins.

2. The sauce will thicken once it cools, if not then boil for a little longer.

For the ‘nice’ cream….

1. Slice the bananas and freeze for 1 hour.

2. Remove from freezer and blend with PureChimp Matcha.

3. Pour into a container and add chopped pecan nuts.

4. Place in freezer for 4 hours until frozen. 

You can also add some caramel to the 'nice' cream and blend it in. 

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