Slice the bananas into rounds about half a cm thick, and place them in a container in the freezer for 6 hours or overnight.

Small warning – please make sure your dates are pitted. Your blenders are not going to like the date pit!

If using a food processor

1. To make your date caramel, cover the dates in boiling water and leave to soak for 15 minutes. Pour off some of the water and add the dates to a blender or nutribullet. Puree until smooth adding more water as needed. Add salt to taste and set aside until serving.
2. The next day, boil a kettle and just cover the dates in boiling water to soften them. Allow the mixture to cool while you prepare the rest of the ingredients. Once ready to go, drain the dates, then place in a food processor and puree.
3. Add frozen banana in, and pulse the banana on high until it makes frozen banana crumbles.
4. Add in the rest of the ingredients and blend on high, scraping the sides of the bowl a few times, until smooth. If the ingredients are not coming together to a frozen puree add a small splash of water, coconut milk or nut milk of choice, and blend again.

If using a blender or a nutribullet

1. Add all the ingredients except the banana into the blender jug with 80ml of either coconut milk or nut milk.
2. Blend the ingredients together, before adding the frozen banana.
3. Blend on high, stopping to mix the ingredients and push the unblended bits to the bottom, until the mixture becomes a smooth, frozen puree, adding more liquid as needed to bring the mixture together

For either method serve straight away as a gooey soft serve or pop into the freezer to firm up for 1 hour and scoop into cones. Add toppings and mix-ins into your soft serve as desired!

Any leftovers will freeze solid, and need to be blended again to become nice and fluffy.