This Low FODMAP Berry Ice-Cream Slice is the perfect treat for summer. It's creamy, refreshing, and naturally sweetened with fruit and maple syrup. Made with a smooth banana-coconut base and topped with a vibrant berry swirl, it’s a simple freezer dessert that feels indulgent yet gentle on the gut. Finished with a drizzle of dark chocolate and a sprinkle of freeze-dried berries, this slice is as beautiful as it is delicious. Ideal for summer entertaining!
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Makes 12 slices
Prep time: 25 minutes plus 8 hours of freezing time.
Ingredients
Berry layer:
- 400g mixed berries
- ¼ cup maple syrup
- 1 tsp vanilla essence
Banana coconut layer:
- 2 medium sized ripe bananas
- 2 ½ cups coconut cream
- ½ cup maple syrup
- 1 tsp vanilla essence
Toppings:
- 50g dark chocolate
- 10g freeze dried strawberries
Method
- Add mixed berries, maple syrup and vanilla to a small saucepan over medium heat. Cook for 15 minutes, stirring so your mixture doesn’t burn. Set aside to cool slightly.
- Using a food processor or stick blender, blend chopped banana, coconut cream, maple syrup and vanilla until smooth.
- 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.
- Line a 20cm square slice tin with baking paper. Pour the remaining banana mixture into the tin and freeze for 4 hours.
- Spread the berry mixture evenly on top of the banana layer and freeze for at least another 4 hours or until firm.
- Melt chocolate in a bowl and finely chop the freeze dried berries. Remove the slice from the freezer. Drizzle over the chocolate and sprinkle over the freeze dried berries.
- Using a hot knife, slice into 12 even slices. Store in a container in the freezer.