After making the most delicious gluten free and vegan banana bread from the Minimalist Baker, I knew I had to try and combine it with ice-cream. The bread I used was gluten free, because I made it for my sister who is Coeliac, but you can use any vegan banana bread if you don't need it to be gluten free. Naturally, I decided to use a banana ice-cream base, as nothing is better than banana on banana! The slice of bread was further baked in the oven with a vegan margarine coating, which caramelized the bread and MADE IT SO DELICIOUS. If you are unsure, yes, I LOVED this recipe. I think it has gone up to my favourite top three ice-cream recipes. To make sure the bread cubes don't go soggy, add it at the last stage before serving, so that they remain crisp and delicious!


Prep time: 20 minutes, serves 2. Freezer time: 30 minutes to an hour.

You will need:

1-2 slices of gluten free vegan banana bread. I used this recipe.
2 frozen bananas (peeled and frozen overnight)
1 tbsp of melted vegan margarine

1. Cut up around 1/2 to 3/4 of a slice of vegan banana bread into cubes. Place on a tray, and coat lightly in melted vegan margarine. Place in oven on 180 degrees Celsius, and bake for 15 or so minutes until golden brown.


2. Meanwhile, in a food processor combine the remaining bread (approx. half a slice) in a food processor until crumby, Place in a bowl.
3. Place frozen bananas in a food processor until smooth and combined. Add half of the banana bread crumbs and mix. Place mixture in a bowl, cover with glad wrap and place in freezer until firm.
4. When the bread from the oven has been cooked and cooled down, mix in to the ice-cream before serving, and top with the remaining bread crumbs.