Prep time - 15 minutes (plus 2 hours freeze time)

Cook time - 0 minutes

Difficulty - Difficult

Serves / makes - 2 portions

Ingredients

4-6 soft dates with a splash of water (you need enough for the blender to work with)

A few drops of salted caramel flavouring

2 frozen bananas, chopped and frozen

1-2 teaspoons coffee grounds, depending on your preference

2 tablespoons raw cacao

A splash of dairy free milk (if the blender struggles)

A drop of cardamom spicedrop or a pinch of ground cardamom

Cacao nibs (optional)

Equipment

Jug

Hand blender

Pudding mould

Method

1. Blend the dates and salted caramel flavouring till smooth to make the caramel that will go in the centre.

2. In a separate bowl or jug blend the bananas with the coffee, cacao and cardamom (plus the milk if needed) to make the ice cream.

3. Fill a pudding mould to halfway with the ice cream, add the date caramel to the centre and then top up with the rest of the ice cream. Freeze for a few hours till set.

4. Serve with a generous scattering of cacao nibs.