Dreamy Banana Ice-cream with Raw Crumble and Date Syrup

Serves 1
Prep Time 5 mins
Cook Time 0 mins

It may be winter but if you eat this beside a radiator it’ll feel like a bowl of summer.


  • 2 frozen bananas
  • 1/2 cup almond milk
  • 1/2 cup oats
  • 1/2 cup coconut flour
  • 3 medjool dates
  • 1/2 tsp cinnamon
  • 1 tbsp date syrup (alternatives: maple, agave or brown rice syrup)


So when your bananas get ripe and spotty chop them up, stick them in a freezer bag and pop them in the freezer until you are in the mood for nice-cream (all the time). Spotty bananas are not only really sweet but they contain cancer fighting properties, in other words it’s healthy to eat ice-cream everyday, hooray!


Put the oats, coconut flour, cinnamon and dates (chopped up with a scissors) in a blender cup and blend until they form a crumb, don’t let it get too sticky. Set aside.


Pop the frozen banana in a blender cup with the almond milk and blend until it turns into creamy ice-cream. If it’s too watery add more banana, if it won’t blend then add more milk. I use a nutribullet and have to give the cup a few shakes before it forms ice-cream.

Throw it all together

Put the nice-cream in a bowl, sprinkle with the crumble and then pour on the syrup. Eat sitting on the kitchen floor as you purr like a cat, go on, it’ll feel nice.

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