Banana Oat Ice Cream

Give this homemade ice cream a go, all of the taste and none of the nasties!

Serves 4|Takes 40 minutes


For the ice cream:
150g Flahavan’s organic porridge oats
Juice and zest of 1 lime
400g frozen banana
¼ cup agave syrup
230g coconut yoghurt
For the topping:
10g coconut flakes
10g chopped brazil nuts
10g Flahavan’s organic jumbo oats
1 tbsp brown sugar
1 tbsp lime juice


To make the ice cream, add Flahavan’s organic porridge oats to a food processor and blend to a fine powder. Then add the remaining ingredients and process until smooth and creamy (if the mixture is too thick and isn’t coming together, you can add in a splash of water).
Spoon into a suitable container and place in the freezer for 10-15 mins or until the mixture can be scooped.
Meanwhile, place a small frying pan over a medium heat and toast the Flahavan’s organic jumbo Oats, coconut flakes and chopped brazil nuts until lightly golden brown.
Add in the brown sugar and lime juice and stir to coat the toppings. Cook for a further 30 seconds before tipping the mixture out onto baking paper. Leave to cool.
To serve, take a scoop of your banana and oat ice cream and sprinkle with some of your cooled topping.

Recipe Categories:

Sweet   Vegan   Vegetarian   Dairy Free   Gluten Free  
Flahavan's Oats Illustration