Dude, I’ve been pretty upfront about how I feel about bananas. (They are gross.) But, this negative opinion is solely based on the texture which I find to be slimy and mushy. I like how bananas taste, and I really like how versatile they are in vegan recipes. So, it kinda shocked my husband when I rode the Nice Cream wave, but I am a wild, mysterious woman and he should know that by now.

Margie Broadhead has stepped up the Nice Cream game in her new book Guilt-Free Nice Cream: Over 70 Amazing Dairy-Free Ice Creams. This book is so cute you’re going to want to put it on display in your kitchen, and the recipes inside go way beyond the old blend a frozen banana and call it ice cream shtick.

I chose what I thought was the most over-the-top creative recipe in the whole book to share with you. Just look at these things and tell me you don’t want to serve these at your next party. I also fully support Margie’s suggestion of eating these for breakfast, because how awesome of a way to start your day would that be?


1 handful of fresh raspberries, to fill

For the base:
75 g (2 1/2 oz / 3/4 cup) rolled oats
4 pitted Medjool dates
1 tbsp desiccated coconut
1/2 tbsp maple syrup
1/2 tbsp unsweetened cacao powder or cocoa powder (optional)

For the lime nice-cream layer:
1 banana, peeled and frozen
1/2 ripe avocado
zest of 3 limes
125 ml (4 fl oz) freshly squeezed lime juice (about 5–6 limes)

For the raspberry nice-cream layer:
1 banana, peeled and frozen
125 g (4 oz / 1 cup) raspberries, fresh or frozen
1 tbsp coconut yoghurt or tinned coconut milk, chilled (thick part only)
2 tbsp almond milk

For the mango nice-cream layer:
1 banana, peeled and frozen
160 g (5 oz / 1 cup) mango chunks (about 1/2 mango)
1 tbsp coconut yoghurt or tinned coconut milk, chilled (thick part only)
2 tbsp almond milk

freeze-dried raspberries
raspberry powder
crushed pistachios

Recipe excerpted with permission from Guilt-Free Nice Cream by Margie Broadhead, published by Hardie Grant Books, RRP $19.99 hardcover. Please note that links in this post are affiliate links, which means if you make a purchase after clicking them I could earn a comission. I was given this book to review, but this is not a sponsored post.

Lime Nice-Cream Slice

By BakeandDestroy Published: June 11, 2017

  • Yield: 6 Servings

From the author: This may not look like your average breakfast but to be honest, there is nothing average about this. Creamy, yet refreshing, bursting with goodness and as pretty as a picture. Obviously you can enjoy this any time of the day, but I do love it for breakfast. Whip this up for a lovely summery morning and enjoy a great start to the day.



  1. Line the inside of a 21 x 11 x 7 cm (8 x 4 x 3 in) loaf tin with cling film (plastic wrap).
  2. Blend the ingredients for the base together in a food processor, and press into the bottom of the lined loaf tin.
  3. For the lime layer, blend together all the ingredients to form a thick and creamy nice cream. Pour into the prepared tin, on top of the base. Pop in the freezer to firm up for 20 minutes or so, then scatter over the fresh raspberries.
  4. Blend the ingredients for the raspberry nice-cream layer. Spread this over the fresh raspberries in the tin and freeze for another 20 minutes to firm up.
  5. Repeat with the mango layer, blitzing all the ingredients together and then pouring into the tin, on top of the raspberry nice-cream layer.
  6. Once all the layers are assembled, stick 6 lollipop sticks into the loaf at equal intervals and sprinkle the surface with the freeze-dried raspberries, raspberry powder and crushed pistachios.
  7. Leave in the freezer to firm up for a good couple of hours. When ready to serve, slice into portions and enjoy.

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