Gluten and Dairy Free Ice Cream Biscuit Bars

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Course: Dessert
Keyword: ice cream
Prep Time: 2 hours
Servings: 6 People


  • 180 g gluten free digestive biscuits crushed
  • 90 g dairy free spread melted
  • 2 bananas
  • 80 g smooth peanut butter
  • 30 ml dairy free milk
  • 1 tablespoon maple syrup or honey


  • Grease 6 mini loaf tin moulds
  • Mix together the crushed biscuits and dairy free spread
  • Divide half of the biscuit mixture between the mini loaf tins pressing into the base
  • Place the banana, peanut butter, maple syrup and dairy free milk in a blender
  • Blitz until smooth and creamy
  • Divide the ice cream mix between the moulds
  • Top with remaining biscuit mixture
  • Place in the freezer and freeze until solid – this will take a couple of hours

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