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5 from 2 votes

Banana Ice Cream Crumble with Dark Chocolate Chunks

A low FODMAP crumble recipe with a surprising frozen-banana ice cream filling, topped with dark chocolate. A gluten free and vegan dessert.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: banana, chocolate
Servings: 4 crumbles


  • 1 cup | 90g quick oats
  • 1 oz | 30g walnuts finely chopped
  • 3 tbsp coconut oil or butter
  • 3 tbsp brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 4,92 oz | 140g frozen ripe bananas*
  • 1 oz | 30g dark chocolate in chunks


  • Preheat oven to 360ºF/ 180ºC
  • In a medium bowl, combine oats, walnuts, oil or butter, sugar salt and cinnamon and mix well.
  • Press the mixture into 4 small pie pans or ramekins.
  • Bake for 20 minutes or until golden brown.
  • Let cool and fill with banana ice-cream*.
  • Top with chocolate chunks and freeze until serving.


On the low FODMAP diet you can have:
- 1/4 cup | 0,81oz | 23g of quick oats;
- 1,06oz | 30g of walnuts;
- 1,23oz | 35g ripe banana;
- 0,71 oz | 30g of dark chocolate.
So, it is safe to eat one crumble.