Instructions

Ice cream:

1. Chill cans of coconut cream, evaporated milk and sweetened condensed milk in fridge overnight.
2. Pour 1 cup coconut in dry skillet over medium-low heat. Toast coconut, watching closely and stirring frequently until brown and evenly toasted, 5-10 minutes. Once completely cooled, set aside or store in airtight container.
3. Open chilled cans. Scoop coconut cream (not coconut water) into bowl. (Refrigerate coconut water for other use.)
4. Pour evaporated milk and sweet condensed milk into same bowl and whisk together.
5. Pour mixture into ice cube trays or silicone cupcake liners and freeze 6 hours to overnight.
6. Thaw in mixing bowl for 15 minutes.
7. Add drained crushed pineapple and toasted coconut; mix with mixer until no frozen chunks remain.
8. Pour 1/3 mixture into lined metal loaf pan. Drizzle ribbon of toasted coconut cashew butter. Repeat once.
9. Cover with remaining ice cream base. If omitting nut butter, pour all ice cream into loaf pan.
10. Freeze for at least 1 hour or until firm.
11. Take out to let soften before serving.

Vanilla sauce:

1. Place ingredients in small saucepan and bring to boil over medium-high heat, stirring constantly.
2. Reduce heat to medium-low and continue to cook, stirring occasionally, until mixture thickens, 10-15 minutes. (Cook longer for thicker sauce; sauce also continues to thicken as it cools.)
3. Drizzle sauce over banana rolls.
4. Store remaining sauce up to week in refrigerator.

Caramel sauce:

1. Preheat oven to 400 F.
2. Place sweet condensed coconut milk in small oven-safe dish, and cover with foil.
3. Place dish directly in another baking pan with ½ to ¾ inch of water, creating water bath.
4. Bake for 30-35 minutes, checking to make sure water hasn't completely evaporated.
5. Remove from oven and place on cooling rack.
6. Sprinkle with pinch of pink Himalayan salt.
7. Let cool completely.

Banana rolls:

1. Peel and cut banana into sections, roughly 4 to 5 inches long.
2. Place banana on wrapper. Spoon on some chia and hemp seeds.
3. Wrap top corner over length of banana. Then, fold two sides over top and roll once, sealing in seeds.
4. Slightly dampen bottom corner of wrapper to fold up and seal.
5. Place into air fryer, making sure rolls don't touch each other. Spray with light coating of oil.
6. Bake at 300 F for 20-25 minutes, or until golden brown, stopping to rotate every 5 minutes.
7. Place on platter and cut diagonally.
8. Drizzle with both sauces, and sprinkle with sesame and poppy seeds.
9. Serve with ice cream.