Banana ice cream cheesecake - Penguin Books Australia
A sweet, oaty, hazelnutty base filled with a banana ice cream ‘cheesecake’ layer, then topped with blueberry compote. Yum!
Ingredients
- 160g porridge oats
- 160g roasted whole hazelnuts
- 60ml coconut oil, plus extra for greasing
- 185g golden syrup
- a pinch of salt
- 7 bananas, chopped and frozen, about 580g
- 2 tablespoons golden syrup
- ½ teaspoon ground cinnamon
- 1 tablespoon cocoa powder
- 250g fresh or frozen blueberries
- ½ lemon, zest and juice
- 100g caster sugar
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