Nice Cream with homemade Granola

Nice Cream with homemade Granola

Nice Cream with homemade Granola
Now is a good time to start storing up your over-ripe bananas in the freezer and be prepared for glorious hot summer days whilst enjoying dessert for breakfast. Yes…dessert I said! You see banana ice-cream (or nice cream, nana ice-cream, vegan ice-cream) is technically a fruit salad and so makes for a refreshing treat any time of day. This recipe is for plain nice cream, but what makes it special is the homemade granola that goes with it. It’s got: coconut; almond butter; pumpkin seeds; chia seeds; honey and oats; as well as dates and apricots. And there’s plenty leftover that can be shared with others, or enjoyed on its own, like cereal for next time. If you want to make nice cream for more than one person just add more bananas – I usually allow 2 large bananas per person. To make the granola vegan – use agave in place of the honey.  

Nice Cream with homemade Granola


Nice Cream with homemade Granola
Creamy plain banana ice-cream topped with homemade granola.
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  1. 2 large over-ripe bananas, frozen and chopped
  2. generous splash of unsweetened almond milk
For the granola
  1. 150g oats
  2. 150g pumpkin seeds
  3. 50g chia seeds
  4. 50g desiccated coconut
  5. 3 tbsp coconut sugar
  6. 50g apricots
  7. 4 medjool dates, deseeded and chopped
  8. 2 tbsp coconut oil
  9. 3 tbsp honey
  10. 3 tbsp smooth almond butter
  11. 1 tsp cinnamon
  12. Pinch of salt
  1. Preheat oven 180c (160c fan)
  2. Cover a baking tray with parchment paper
  3. Place the pumpkin seeds into a blender and pulse until the seeds are chopped
  4. In a large bowl mix the oats, chia seeds, desiccated coconut and chopped pumpkin seeds together
  5. Add the coconut sugar, cinnamon and salt and mix until well combined
  6. In a saucepan over a low heat melt the coconut oil, honey and smooth almond butter for 4-5 minutes
  7. Once it has melted pour over the mixture and mix with a spoon until combined
  8. Spread the mixture on the baking tray, pressing down lightly
  9. Bake for 15-20 minutes, stirring half way through. Keep an eye out so it doesn't burn
  10. Remove from the oven and add the chopped dates and apricots and let it cool
  11. Place your frozen bananas into a blender, add a splash of almond milk. Blend until your bananas are of a creamy consistency - you will probably need to stop and scrape down the sides to make sure it's all blended. And add more almond milk if you need to
  12. Pour your nice cream into a bowl and top with your granola
  13. Serve straight away
  1. Store the rest of your granola in an airtight container.
From Plate to Pen


  1. Leave a Reply

    Naturally Bee
    April 27, 2015

    I love home-made granola!

    And I love nice-cream.

    And I love heart-shaped bowls.

    So I pretty much just love everything about this!

    Lorna | |

    • Leave a Reply

      April 27, 2015

      Oh you could definitely eat this at lunch. Hehe! 🙂

  2. Leave a Reply

    April 23, 2015

    Mmm loving the sound of this granola! The addition of almond butter is intriguing!

  3. Leave a Reply

    Emma (SitS)
    April 22, 2015

    Ooooh I really want to try ice cream with frozen bananas. I love that this works for breakfast too. (N)ice cream for breakfast. What a treat!

  4. Leave a Reply

    April 22, 2015

    Ice-cream for breakfast would definitely be a hit with the smallest member of this household! What a great idea.

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