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Iced Coffee, Chocolate, and Vanilla Slice [Vegan, Gluten-Free]

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This is a wonderful, light, yet decadent summer-themed recipe. Using coffee, these slices are super easy and healthy and can be made ahead and served on a warm, light evening – especially if you’re eating al fresco. Using frozen bananas to make a vanilla layer and coffee one, combined with a delicious chocolate sauce and crunchy walnuts is sure to hit the spot for any coffee/chocolate lover. You wouldn’t believe this free from gluten, dairy, and refined sugar!

Iced Coffee, Chocolate, and Vanilla Slice [Vegan, Gluten-Free]


For the Vanilla Ice Cream:

  • 3 bananas, peeled, cut into chunks and frozen overnight
  • 2 teaspoons vanilla extract
  • 1/4 cup almond milk
  • 2 tablespoons maple syrup

For the Coffee Ice Cream:

  • 3 bananas, peeled, cut into chunks and frozen overnight
  • 1 teaspoons vanilla extract
  • 1 1/2 tablespoons almond milk
  • 2 teaspoons coffee, dissolved in 1 tablespoon boiling water then cooled
  • 2 tablespoons maple syrup

For the Chocolate Sauce:

  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • 6 tablespoons cacao or cocoa powder

For the Extras:

  • 5 tablespoons nuts (can be a mixture; or just walnuts), chopped


To Make the Vanilla Ice Cream:

  1. Remove the bananas from the freezer 10 minutes beforehand to soften slightly then place in a blender with the other ingredients. Whizz up for a few minutes until thick and smooth. Place in a bowl.

To Make the Coffee Ice Cream:

  1. Repeat the same process as above.

To Make the Chocolate Sauce:

  1. Whisk together the chocolate sauce ingredients until smooth.

To Assemble:

  1. Use a lined loaf tin or plastic tub. Spoon alternate dollops of each ice cream – use half of each. Sprinkle over 1/2 of the nuts then drizzle over half of the chocolate sauce.
  2. Repeat this layer until everything is used up. Swirl a knife through then place in the freezer for at least 4 hours to set.
  3. When ready to serve, remove from the freezer 5 minutes beforehand then turn out onto a chopping board. Use a sharp knife to cut into slices – now serve straight away.





Indulgent but innocent recipes that are gluten, dairy, and refined sugar-free. A music loving, health food obsessed, fitness focused Manchester-based freelancer and blogger. My name’s Pamela (SpamellaB) and I work with brands in the health food industry doing recipe creation, content writing and social media. I have a passion for creating indulgent but innocent recipes that are gluten, dairy, and refined sugar-free. Usually found in the kitchen, outdoors, in the hot yoga studio or at a festival/gig.



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