Banana Toffee Crunch Ice Cream

Banana Toffee Crunch Ice Cream


This recipe uses Xylitol, which is a low-calorie sweetner obtained from plants. It naturally occurs in fruits and vegetables such as berries and mushrooms. Due to it's slow absorption rate, it has a lesser effect on raising blood sugar levels than refined sugars. You can buy Xylitol from health food shops or online.



225ml almond milk
200g xylitol
475ml live yoghurt (sheep’s or cows)
¼ teaspoon xanthan gum.
1 ½ tsp lemon juice
2 chopped bananas

For the toffee:
1tsp coconut oil
4 tbsp Brazil nut butter
1 tsp maple syrup or raw honey
50g raw chopped pecans
3 fresh dates, pitted and chopped
Pinch of rock salt 


Preparation time: 40 minutes
Cooking time: Freeze over night

To make the toffee brittle stir all the ingredients together in a bowl. Spread onto a flat baking tray and cover with cling film. Freeze for 40 minutes or until hard.

Combine the almond milk, xylitol in a pan and bring to a simmer, stirring constantly until the xylitol has dissolved. Allow to cool then whisk the yoghurt into the bowl, adding the xanthan gum halfway through.

Stir in the maple syrup/honey and lemon juice, finally adding the bananas.

Transfer the mixture to an ice cream maker and freeze. Transfer to a freezer proof container, cover and freeze until firm.

If you don't have an ice cream machine transfer the mixture to a shallow freezer-proof dish and place in the freezer until it just starts to harden around the edges. Whisk vigorously with a fork to break up the ice crystals and then refreeze until firm.