Difficulty: Beginner Prep Time 10 min Total Time 10 mins Servings: 6 Best Season: Summer



  1. Place the banana, peanut butter, maple syrup and dairy free milk in a blender
  2. Blitz until smooth and creamy
  3. Grease 6 mini loaf tin moulds
  4. Divide the ice cream mix between the moulds
  5. Place in the freezer and freeze until solid - this will take a couple of hours
  6. Place the melted chocolate in a bowl
  7. Working quickly remove the ice cream from the freezer
  8. Place each frozen block of ice cream into the melted chocolate
  9. When fully coated remove with a fork and place on a baking sheet lined with parchment paper
  10. Return to the freezer for 5 mins to set the chocolate and then enjoy
Keywords: gluten free dessert ideas
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