Method

• 1.
  For banana ice cream, place banana in a food processor and pulse until roughly chopped. Add coconut cream and maple, and whiz until smooth. Use a spatula to scrape sides and whiz again. Transfer to a container and freeze for at least 2 hours.
• 2.
  Repeat method for chocolate ice cream, adding cocoa with the maple.
• 3.
  Place banana on a flame-proof tray and sprinkle the cut sides with sugar, then use a blowtorch to caramelise. Set aside to cool.

• 4.
  Remove the coconut cream from the refrigerator. Carefully cut open the top of the packet and scrape the thick cream into a bowl, discarding any watery liquid. Using electric beaters, whisk until smooth and thickened.
• 5.
  Scoop ice creams into bowls, top with banana and serve with melted chocolate, whipped coconut cream and cherries.