Ice-Cream? Hells no, we want Nice-Cream. Have all the deliciousess without feeling an ounce of guilt. This weeks recipe is exactly what we need in this scorching weather! 

It's the creation of Helen who writes a cracking blog full of load of healthy, affordable recipes for food & natural beauty. Mostly plant-based. All dairy-free & GF"


Serves 2 (generously!)




For the Nice Cream:

3 large ripe bananas, cut into chunks and frozen

200ml coconut milk

2 Tbsp raw cacao powder (or substitute cocoa powder)

2 Tbsp ground flaxseed (or omit)

½ cup/60g oats

3 Tbsp nut butter of choice

2 Tbsp lucuma powder

40g bar of Doisy and Dam Coconut & Lucuma chocolate, broken into chunks


For the Chocolate Coconut Sauce:

3 Tbsp coconut oil

3 Tbsp raw cacao powder (or substitute cocoa powder)

3 Tbsp maple syrup



More chunks of Doisy and Dam Coconut & Lucuma chocolate

toasted coconut flakes

cacao nibs

coconut whipped cream (the solid part of  a chilled tin of coconut milk whipped with vanilla and maple syrup to taste)



  1. Start by making the sauce. Melt the coconut oil gently in a pan, then mix in the cacao powder and maple syrup, stirring until smooth.
  2. Use the sauce to swirl patterns on the inside of two mason or jam jars (Tip: if you chill the glasses first, the sauce will set nicely), keeping some sauce back for topping the sundaes. Set aside.
  3. Now make the nice cream. Place the cacao powder, flaxseed (if using), oats, nut butter, lucuma and coconut milk in the blender and blend until smooth.
  4. Gradually add the chunks of banana, continuing blend until the mixture is thick and creamy. If your blender is struggling – gradually add a little more coconut milk until you reach the desired consistency.
  5. Throw in the chocolate bar chunks and blend for a few seconds to incorporate.
  6. Divide the nice cream between the jars and top with coconut whipped cream, cacao nibs, toasted coconut flakes and more chocolate chunks.
  7. Enjoy!