Makes 12 bars

This low FODMAP ice cream slice is delicious as a light summers’ dessert or a sweet gut-friendly treat. It’s creamy, looks a little bit fancy, yet is so simple to make!

Recipe adapted from Donna Hay to be made low FODMAP.
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Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 25 min
Freezing time: 8 hours

Berry Layer: 

• 400g mixed berries
• 1/4 cup maple syrup
• 1 tsp vanilla essence

Banana Coconut Layer: 

• 2 medium sized firm bananas
• 2 1/2 cups coconut cream
• 1/2 cup maple syrup
• 1 tsp vanilla essence

Toppings: 

• 50g dark chocolate
• 10g freeze dried strawberries or raspberries

Berry Layer: 

1. Add chopped berries, maple syrup and vanilla to a small saucepan over medium heat. Cook for 15 minutes, stirring so your mixture doesn’t burn.
2. Set aside to cool slightly.

Banana Coconut Layer: 

1. Using a food processor or stick blender, blend chopped banana, coconut cream, maple syrup and vanilla until smooth.

Putting it together:

1. Add 1 cup of the banana mixture to the berry mixture and blend together in a food processor or with a stick blender until smooth. Place into a container and refrigerate until needed.
2. Line a 20cm square slice tin with baking paper. Pour the remaining banana mixture into the tin and freeze for 4 hours or until firm.
3. Spread the berry mixture on top of the banana layer and freeze for at least another 4 hours or until firm.

To finish: 

1. Melt chocolate in a bowl and finely chop the freeze dried berries.
2. Remove the slice from the freezer. Drizzle over the chocolate and sprinkle over the freeze dried berries.
3. Using a hot knife, slice into 12.
4. Store in a container in the freezer.

If you’re after another delicious low FODMAP sweet treat, check out Kelsey’s favourite low FODMAP brownie recipe.