Incredible recipe by the VERY talented Cinnamongirlbcn Who doesn’t love chocolate and popcorn? For those who love the sweet and salty combination this is such a great recipe. With the summer holidays in full swing a delicious, refreshing and good-for-you this vegan ice cream is always welcomed. The must have topping is any flavour Mini POP! range but the toffee one is an absolute delight. They are made from ancient grain of corn, half the size of the regular stuff and therefore easier to digest. Also they are gluten free vegan popcorn and non-GMO…so everybody can enjoy them! INGREDIENTS 4 bananas, frozen. 1/3 cup full-fat coconut milk. ¼ cup raw cacao powder. 2 tablespoons cashew butter. 2 tablespoons pure maple syrup. 1 tablespoon melted cacao butter (optional). ¼ teaspoon guar gum (optional). - Toppings: Popcorn Shed Toffee Mini Pop Cacao nibs. Maple syrup. METHOD : The day before cut the bananas into small coin sizes and freeze in an airtight-container. Place the frozen banana