Add passionfruit pulp, 1 tbs coconut cream and 1 tsp honey to a bowl, mix until combined and pour into the base of 3 ice cream moulds.

Add mango and remaining coconut cream to a food processor and blend until smooth. Pour over the top of the passionfruit layer, filling each mould to the top.

Add mint leaves, bananas, coconut cream, honey and spirulina powder to a food processor and blend for 2 minutes until completely smooth.

Pour into remaining 3 ice cream moulds until each is filled to the top.

Pop a paper straw or wooden spatula into each ice cream and set in the freezer for a minimum of 8 hours.

Add carob powder and coconut oil to a bowl and mix together into a smooth chocolate sauce.

You can use this to decorate your ice creams however you like.

I dipped my Chocolate Mint Ice Creams into the sauce and drizzled my Mango & Passionfruit Ice cream.

The carob layer will set straight away, you can either pop them back in the freezer to enjoy later or you can tuck into them straight away!

Note:

I used colourful paper straws instead of wooden spatulas. They look great and add to the festive cheer, but unfortunately they are not strong enough to hold up the ice cream and they bend. So best if you use wooden spatulas!