Blend up ⅔ cup cacao powder, ⅓ cup maple syrup, ⅓ cup coconut oil. This makes about 1 cup. I use ¼ cup in this ice cream recipe, and save the rest in the refrigerator for other recipes or to blend into smoothies.
Make the nicecream
Blend up bananas, cashews, and cacao in a high-speed blender. Add the milk if needed to allow blending but retain creamy texture.
Stir in a ripple of chocolate sauce. Don't blend it in, you want to fold it in so ripples of chocolate sauce are visible.
Serve immediately for soft-serve. If you want to make it harder texture, pour into a parchment-lined loaf pan, and freeze at least two hours before scooping. Or you could use an ice cream churn and follow the machine's instructions.