Chocolate & Banana Cream Cups

Chocolate & Banana Ice Cream Cups

Recipe featured on Alison Ottaway’s (suggestions by

Prep Time: varies – freezing/cooling required
Cook Time: none
Ready In: varies – freezing/cooling required
Servings: 4


Chocolate Cups:

  • 1 cup (120 grams) buckwheaties (try using oats if no buckwheaties available)
  • 3 Tbsp (20 grams) cacao powder
  • 3 medjool dates
  • 1/3 cup (75 milliliters) water

Ice Cream:

  • 3 (250 grams) frozen bananas (break into chunks and place in freezer bag before freezing)
  • 1/2 vanilla pod (optional – could use 1 1/2 tsp vanilla extract)

Chocolate Sauce:

  • 2 Tbsp (25 grams) tahini
  • 1 1/2 Tbsp (10 grams) cacao powder
  • 1 medjool date
  • 1/4 cup water


Chocolate Cups:

  1. In a processor (or adequate blender), process half the buckwheaties to a flour.
  2. Into a bowl, place the buckwheaties, the buckwheat flour, and the cacao.
  3. Put 3 dates into the processor and add the water. Process into a sticky jam-like mixture.
  4. Add the date mixture to the buckwheat and cacao and work together well until you have a sticky dough.
  5. Line the base and side of four 3-inch muffin tins with the mixture.
  6. Place these into the freezer while you make the other parts of the dish.

Ice Cream:

  1. Take the banana chunks out of the freezer leave them in the bag and break them up – this will be too difficult to do if you take them out as they are really cold!
  2. Working quickly, deseed the vanilla bean (if using) and put to one side.
  3. If using a juicer, put the banana chunks through the juicer, catching the resulting ice cream in a bowl. Add the vanilla seeds (or extract) and mix well, work quickly! Alternatively, if using a processor, add the chunks of frozen banana and vanilla seeds (or extract) to the bowl and process, including a piece of fresh banana if needed to help the processor.

Chocolate Sauce:

  1. In the processor, combine the tahini, cacao, and dates, adding the water bit by bit until you have a thick and creamy sauce.


  1. Taking the muffin tin out of the freezer, upturn the chocolate cups to get them out of the muffin cases and place on your serving dish.
  2. Scoop a generous spoonful of banana ice-cream into each chocolate cup.
  3. Pour over a smooth and creamy portion of sauce.
  4. Adore!

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