Preparing the ice cream base: Place the bananas, raspberries, the thick white part of the coconut, the liquid, transparent part and the fresh rosemary in a blender. Blend until smooth and creamy, until you get a completely uniform consistency.
Forming and freezing: Pour the cream into the ice cream moulds and place a stick in each one. Place in the freezer for at least 2-3 hours or until completely frozen.
Preparing the chocolate coating: While the ice creams are freezing, make the topping. In a small saucepan, mix together the thick white part of the coconut, sugar and cocoa powder. Bring to the boil over low heat, stirring constantly until the sugar dissolves and the mixture becomes uniform. Remove from the heat and allow to cool completely. It is important that the coating is not warm when it is applied to the ice cream!
Coating and recooling: Once the ice creams are completely frozen and the chocolate coating has cooled, remove the ice creams from the freezer. Carefully dip them one by one into the chocolate coating and immediately sprinkle with coconut flakes.
Final freezing: Place the coated ice creams back in the freezer for another 10-15 minutes to allow the chocolate layer to completely set.
