Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Banana Chai Ice Cream With Gingerbread Crumble [Vegan, Raw, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This Banana Chai Ice Cream with Gingerbread Crumble got me the Runner-Up Award in Living Light’s 2014 Hot Raw Chef Contest. This also makes a great base for Stracciatella Ice Cream (add 2 tablespoons cacao nibs), or Maple Pecan Ice Cream (add 1 tablespoon or more maple syrup and ¼ cup crushed pecans). Enjoy your sundae!

Banana Chai Ice Cream With Gingerbread Crumble [Vegan, Raw, Gluten-Free]




Gingerbread Crumble:

  •  ¼ cup cashews
  • ¼ cup pitted and roughly chopped dates
  • ¼ teaspoon gingerbread spice (or more to taste)
  • 2 large pinches Himalayan crystal salt or sea salt

 Banana Chai Ice Cream:

  • 4 large frozen bananas, peeled and roughly chopped
  • 1 teaspoon chai spice
  • ¼ teaspoon vanilla powder
  • 1 large pinch Himalayan crystal salt or sea salt


Gingerbread Crumble:

  1. Put the cashews into a small food processor fitted with an S-blade and process until coarsely ground.
  2. Add dates, gingerbread spice, and salt. Process again until well combined.

Banana Chai Ice Cream:

  1. Put the frozen banana pieces in a food processor fitted with an S-blade. Process for about 20 seconds until the banana starts to turn into ice cream.
  2.  Add chai spice, vanilla powder, and salt to the ice cream. Process again for another 20 seconds or longer until you reach the consistency of your choice.
  3. Scoop the Banana Chai Ice Cream into individual serving glasses using an ice cream scoop and sprinkle some Gingerbread Crumble on top.


This Gingerbread Crumble will stay fresh for up to 2 weeks in a airtight container in the refrigerator.





Julie Van den Kerchove is a plant-based chef & author with a passion for low-carb high-fat keto cooking. After successfully healing herself from several chronic health conditions with the help of raw food, she founded Julie’s Lifestyle where she now offers raw vegan catering, culinary workshops, and raw vegan eBooks.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Pad See Ew: Thai Stir-Fried Noodles [Vegan]

Pad See Ew

Oven-Baked Vegetable Samosas [Vegan]

Vegan Oven-Baked Vegetable Samosas

Maple and Mustard Brussels Sprouts Topped Flatbread [Vegan]

Maple and Mustard Brussel Sprout Topped Flatbread

Chocolate-Covered Mocha Cheesecake [Vegan]

Chocolate-Covered Mocha Cheesecake

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Banana Chai Ice Cream With Gingerbread Crumble [Vegan, Raw, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×