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Because Friday was already great… then these came along. Happy days. There’s nothing new and fancy about these by any means they truly are remaking something you already know and love – nice-cream. However what I love about today’s addition is the crunchy granola to crank up the va va voom! I used a paleo cacao and berry granola (there’s a few on the market but this one in particular was delish by Clean Paleo) which makes this little number gluten, dairy, refined sugar free and paleo.

However most importantly the extra fun nutrition punch as a result is that instead of the nice cream being purely fruit based (and as a result a big load of fructose) as is banana ice cream traditionally, the extra nuts on top with their awesome healthy fats means that the impact on our blood glucose levels is just that much more level. Fats help slow the release of sugar in the blood stream which is what we want for good stable energy levels. Because, despite being fruit and a healthier version of sugar it still can cause highs and lows and that’s something we’re trying to reduce.

What are your favourite ice cream combos? Please comment below if there are any we need to try – loving the frozen treat moving into the summer!


Makes 4

Ice creams:

3 frozen bananas

1/3 cup raw cacao powder

2 teaspoons vanilla


Chocolate coating:

2 tablespoons coconut oil, melted

2 tablespoons raw cacao powder

2 teaspoons maple or other sweetener of choice



1/3 cup cacao crunch granola or any nut based granola would work well

Alternatively, chop up a handful of your own mixed nuts such as macadamias, walnuts and pecans


Blend the bananas with cacao, and vanilla and scoop into icy pole molds. Set in the freezer overnight.  When ready to add the crunch factor, whisk together coconut oil, cacao and maple. Drizzle one layer of molten chocolate over the icy pole, the chocolate will set quickly given they are frozen, so on the second layer of drizzling be ready to sprinkle your granola or chopped nuts over immediately so the chocolate holds them onto the icy pole. Eat immediately or wrap in greaseproof paper and pop back into the freezer to set again and eat later. Enjoy!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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