Place the coconut milk in the fridge at least one night in advance so that the fatty part hardens.
Peel the banana and cut into slices. Put this in the freezer one night before.
Cut the apple in pieces. Add the frozen banana, cold coconut milk (the entire contents of the can), coconut blossom sugar and almond butter in the blender and grind to a fine mass.
Put half of the mixture in a bowl and mix with the matcha latte. Leave the other half in the blender. Add the cocoa powder and mix.
Grab your ice cream holder and pour the two color mixtures alternately into the molds. If necessary, use a skewer to loosely make a few movements, so you get a marble look. Place in the freezer for at least 5 hours to harden. They are best when you take them out of the freezer 5 minutes before consumption.
Do you want to dip the ice creams in dark chocolate? Then melt 100-200 g of dark chocolate together with 1-2 tbsp of coconut oil in a bain-marie and dip the ice creams in the chocolate after freezing.