Banana ice cream cheesecake

Ingredients

For the base

  • 160g porridge oats
  • 160g roasted whole hazelnuts
  • 60ml melted butter or coconut oil plus extra for greasing
  • 185g golden syrup
  • pinch of salt

For the filling

  • 7 frozen bananas chopped into pieces
  • 2 tbsp golden syrup
  • ½ tsp ground cinnamon
  • 1 tbsp cocoa powder

For the compote

  • 250g/9oz fresh or frozen blueberries
  • ½ lemon zest and juice or 1 tbsp bottled lemon juice
  • 100g caster sugar
Download recipe

Step by step

  1. Grease and line the base and sides of a 20cm/8in round loose-bottom tin, 7.5cm/3in deep.
  2. To make the base, toast the oats and hazelnuts in a large frying pan on a medium heat for about 5 minutes until they just start to turn golden-brown, stirring all the time. Pop them straight into a food processor and blend to a fine crumb. Add the coconut oil, golden syrup and salt and blend again until it all clumps together.
  3. Pour the mixture into the prepared tin and, using the back of a spoon, press into the base and 2.5cm/1in up the side. Put the base in the fridge while you make the filling.
  4. To make the filling, put the frozen bananas into a food processor with the golden syrup, cinnamon and cocoa. Leave for 5 minutes to allow the bananas to defrost just very slightly so that they process more easily, then blend until you have what looks like a soft-scoop ice cream. Quickly spoon the mixture on top of the prepared base and pop into the freezer until you are ready to eat.
  5. When you are ready to eat, make the compote by adding the blueberries, lemon zest and juice and sugar to a pan and stirring over a medium heat until the blueberries have just softened. This should only take a few minutes. You can make the compote well in advance and, if you do, keep it chilled in the fridge until serving.
  6. Take the cheesecake out of the freezer, slide it out of the cake tin and place on a serving dish. Add the warm compote on top and leave for just a few minutes before slicing and enjoying.