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Chocolate Hazelnut Crumble Banana Ice Cream (raw, gluten-free)

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Chocolate-Hazelnut-Crumble-Banana-Ice-Cream-featuredBanana based ice creams are about the easiest raw ice creams that you can make. They are not heavy with nuts and you can make it whenever the ice cream bug bites! Just be sure to keep ripe, peeled, bananas in the freezer.   From there you can create any flavor of ice cream.

Hazelnuts are also known as cobnuts or filberts.  I spent most of life thinking that these were all different types of nuts. :) In the raw form hazelnuts are more mellow with a hint of sweetness but intensifies when they are roasted.

I share this just in case you are used to eating hazelnuts roasted.  Like almost all nuts, they have a high fat content, which means they’ll go rancid pretty quickly if not refrigerated so keep them stored either in the fridge or freezer.

Health wise, they are rich in protein, complex carbohydrates, fiber, calcium, and Vit. E.  Like other tree nuts, they don’t contain cholesterol.  Over 80% of the total fat in hazelnuts is monounsaturated.

When you make your own ice creams at home, you have the ultimate control in how you present it. Now, you could go the traditional route and place the ice cream in one large freezer-safe container, or you could use individual mason jars, or you could use popsicle molds.

To be honest, I tend to do all three with just one batter. I don’t know why but for some reason it makes be feel like I am eating three different ice creams over time. It just spices things up a bit.  In the photos, you will see that I used 3 oz Dixie cups. These are a lot of fun because they provide portion control and kids love them.  Time to get ready and enjoy this recipe.  :)


5 1/4 pints

Hazelnut cookie crumbles:

  • 1 1/2 cup raw hazelnuts, soaked 4+ hours
  • 2 Tbsp raw cacao powder
  • 1 tsp ground cinnamon
  • 1/4 tsp Himalayan pink salt
  • 1 cup Medjool dates, pitted or dried figs

Chocolate banana ice cream:

  • 8 cups diced frozen banana
  • 1/2 cup raw cacao powder
  • 1/2 cup raw honey


Hazelnut cookie crumbles:

  1. Soak, drain and rinse the hazelnuts.  Blot them dry with a paper towel.   Place in the food processor, fitted with the “S” blade.
  2. Add the cacao powder, cinnamon and salt.  Pulse until the nuts break down to a crumble.
  3. Add the dates and process until the batter creates a ball within the machine.

Chocolate banana ice cream:

  1. Place the frozen banana slices, cacao, and honey in the food processor, fitted with the “S” blade.  Process until creamy.
  2. Transfer to a bowl and hand mix in the hazelnut cookie crumble.
  3. Place in freezer-proof container and freeze.  Remove from the freezer 10-15 minutes before eating.  You can also eat this right away as a delicious soft-serve ice cream.

Freezing Suggestions for Ice Cream:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted. Always use plastic Dixie cups, the paper ones stick and you have to tear them off of the ice cream.
  3. Pour ice cream into a freezer safe container and stir occasionally as it freezes.
  4. Freeze the ice cream in individual sized portions.  I use either 4 oz mason jars or single serving ice cream containers.
  5. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  6. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
  7. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
  8. For more tips on making raw ice cream, click (here).
Oh there is a whole lotta goodness going on in these Dixie Pops!

Oh there is a whole lotta goodness going on in these Dixie Pops!

6 thoughts on “Chocolate Hazelnut Crumble Banana Ice Cream (raw, gluten-free)

  1. kate says:

    how yummy!!! just happened to have soaked a bunch of Hazelnuts today….perfect timing..! thank you!!

    • amie-sue says:

      I just love it when stuff like that happens Kate. :) Keep me posted if you try the ice cream and let me know how it goes. Many blessings! amie sue

  2. florencia says:

    Hello Amie Sue! how are you?
    Excellent recipe!
    I wanted to know if the banana flavour is too notorious, or the chocolate cover it?

    • amie-sue says:

      Good evening Florencia,

      I am sorry it has taken me all day to get back to you. I am doing well, thank you for asking. Busier than ever but enjoying every minute of it.

      As for your question… there is a banana hint to the end result. I take it that you are not to crazy about the flavor of banana? Hard to get around that in this recipe. I hope that you are doing well and please keep in touch Florencia. Blessings, amie sue

  3. Gemüse Für Das Leben says:

    I made this and it is wonderful! Very easy to make and really tasty!
    Thanks for such an awesome recipe!

    • amie-sue says:

      Thank you so much for letting me know how it turned out for you. So happy that you are enjoying it. Many blessings Gemuse :)

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