Try The Food Crafters delicious gluten free ice-cream recipe for a summer treat.


  • 2 large ripe bananas, peeled, thickly sliced and frozen

  • 1 cup (150g) frozen raspberries

  • 2 tbsp 100% fruit berry jam (this recipe uses St Dalfour's Black Currant fruit spread)

  • Food Crafters Cacao cookie (12 pack mini-cookies)


  • 1.

    Place frozen bananas in the bowl of a food processor and blend until smooth and creamy.

  • 2.

    Add frozen raspberries and blueberries and blend for 1-2 minutes (stopping to scrape down sides as needed) until the mix looks creamy.

  • 3.

    Scrape the mixture down with a spatula if there are any lumps and blend briefly again. Taste and add jam as needed.

  • 4.

    Blend again until all ingredients are well combined and the mixture is a lovely gelato texture.

  • 5.

    Using a dessertspoon dipped in hot water, scoop out ice cream into ‘quenelles’ and place on a plate.

  • 6.

    Place plate in freezer until ready to serve.

  • 7.

    When ready to serve, remove plate with ice cream from the freezer.

  • 8.

    Place a ‘quenelle’ of ice cream between two cookies and sandwich together.

  • 9.

    Repeat for each to create six delicious gluten-free summer desserts.


TIP: Alternatively, you can use your own choice of ice cream. Some favourite combinations include; The Food Crafters Raw Cacao with Coyo Black Forrest Ice Cream and The Food Crafters Date & Ginger with Cow and Moon Plum Pudding Ice Cream.

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