Spoon {Eats} : Ice cream granola sandwich

In honour of eat ice cream for breakfast day, this is our version of the ice cream sandwich, from our Spoon cookbook.


It’s an up to date version of a childhood favourite, which also makes a great dessert or treat for a summer brunch. It’s very simple: the ice cream is actually just made of fruit. Banana ice cream is a real favourite and, though this one includes mango for a tropical twist, it can easily be adapted using other fruits and flavours.


We normally use a ratio of 2:1 bananas to mango to make a nice smooth blend. Try adding some cocoa powder for a chocolate version or a few summer fruits for a red berry ice cream.

 To purchase the Spoon cookbook  >  Click here



Ice cream:

  • 2 bananas, peeled
  • 1 ripe mango, peeled (or frozen mango pieces to the same quantity)



  • 60g jumbo oats
  • 60g quinoa flakes
  • 2 tablespoons desiccated coconut
  • 75g maple syrup
  • 125g smooth nut butter of your choice (we use peanut)
  • zest and juice of 1 lime
  • butter for greasing



  • Preheat the oven to 200 C / Fan 180c.
  • To make the cookies, combine all the ingredients in a large bowl and mix well.
  • Lightly grease a baking tray. Divide the mixture into 8 portions and place them on the tray, spacing them well apart. Flatting them gently with your hands.
  • Bake in the oven for 15-18 minutes, until the cookies are just turning brown. Remove and allow to cool.
  • For the ice cream, slice the bananas and mango into small pieces. Put in the freezer for at least 3 hours.
  • Once the fruit is frozen, put it in a smoothie maker or food processor and blend until smooth.
  • To serve, spoon the banana ice cream mix between two cookies and enjoy.