Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Ice Cream Biscuit Bars. 

It’s taken me a bit longer than usual to get my first recipe out this week.  I was away for the weekend catching up with friends as a very early birthday treat.

I had my recipes photographed and typed up ready to go but hadn’t got round to doing the blog posts and social media scheduling.  So I’m writing this on the way to work on a wet and boiling hot unpleasant morning.  I’m hoping the sun will make an appearance later.

Since it has been so warm I thought I would share a cooling dessert idea.  I actually made these last summer and never got round to sharing them on the website.

They are pretty simple to prepare and you can always make it even easier but using shop bought dairy free ice cream.  That way you can always change the flavour as well.

ice cream biscuit bars

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Ice Cream Biscuit Bars then you might like to try one of my other baking recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Difficulty: Beginner Prep Time 120 min Total Time 2 hrs Servings: 6 Best Season: Summer



  1. Grease 6 mini loaf tin moulds

  2. Mix together the crushed biscuits and dairy free spread

  3. Divide half of the biscuit mixture between the mini loaf tins pressing into the base

  4. Place the banana, peanut butter, maple syrup and dairy free milk in a blender

  5. Blitz until smooth and creamy

  6. Divide the ice cream mix between the moulds

  7. Top with remaining biscuit mixture

  8. Place in the freezer and freeze until solid – this will take a couple of hours

Keywords: ice cream
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