Vegan Choc-Biscoff Ice Creams (Conventional Recipe)

Vegan Choc-Biscoff Ice Creams (Conventional Recipe)

How brilliant are our new ‘chocolate block’ ice cream moulds! They couldn’t be easier to use, and the results are SO impressive. When you buy the moulds you get our decadent chocolate ice cream recipe sent to you free, but we also wanted a vegan, dairy free, lighter version available… and this is it! Made from a base of bananas (amazing!), you can happily make this sweet treat part of the weekly rotation. Enjoy!

Got a Thermomix or thermo cooker? Click here for the thermo recipe!

Makes 4 ice creams in our new ‘choc block’ moulds (1 set)!

+ dairy free
+ vegetarian
+ vegan
+ nut free


2 large ripe bananas, halved and frozen
3 tbsp cocoa powder
60g golden syrup
8 tbsp of biscoff spread* (or other spread, such as Nutella or peanut butter)


  1. Place bananas, cocoa powder and golden syrup in blender, blend for 30 seconds, highest speed. Scrape down sides.
  2. Continue blending until smooth.
  3. Insert sticks into 4 silicone chocolate block ice cream moulds, spoon desired amount of biscoff (we like 2 tbsp per ice cream) into moulds and push into grooves.
  4. Divide the chocolate mixture evenly between moulds and freeze for a minimum of 8 hours.

Enjoy! Store in a air tight container in the freezer for up to 3 months.

*Biscoff spread can be found in supermarkets - it’s a delicious paste made from finely crushed biscuits! It’s dairy and nut free.