Combine Natvia, cacao/cocoa powder and 1/4 of the milk in a saucepan over a medium heat, stirring constantly until Natvia and cacao/cocoa are dissolved. Remove from heat.
In a blender combine the banana with remaining milk, cream, vanilla and a pinch of salt.
Slowly pour in the warm cacao/cocoa mixture and blend until smooth.
Place “ice cream” mixture into a freezer proof container and freeze for 4 – 6 hours or until firm.
Allow to soften on the bench top for 20 minutes before serving with a sprinkle of chocolate bits and some desiccated coconut.
Combine Natvia, cacao/cocoa powder and 1/4 of the milk in a saucepan over a medium heat, stirring constantly until Natvia and cacao/cocoa are dissolved. Remove from heat.
In a blender combine the banana with remaining milk, cream, vanilla and a pinch of salt.
Slowly pour in the warm cacao/cocoa mixture and blend until smooth.
Place “ice cream” mixture into a freezer proof container and freeze for 4 – 6 hours or until firm.
Allow to soften on the bench top for 20 minutes before serving with a sprinkle of chocolate bits and some desiccated coconut.