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Cinnamon Streusel Ice Cream Bars

  • Prep Time: 30 minutes
  • Cook Time: 300 minutes
  • Total Time: 330 minutes




  • 1/2 cup rolled oats
  • 1/2 cup flax meal
  • 12 pitted medjool dates
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 cup brown rice crisp cereal
  • 23 tbsps non-dairy milk

Ice Cream Layer

  • 2 bananas (frozen or not)
  • 1/2 tsp cinnamon
  • 1 tbsp cashew butter or almond butter (optional but highly recommended)
  • 2/3 cup non-dairy milk
  • 4 pitted medjool dates


  • 2/3 cup oat flour
  • 2 tbsps maple syrup
  • 1/4 tsp cinnamon


  1. Base: Combine everything in a blender or food processor.
  2. Process until you have a cohesive sticky dough.
  3. Press into a 8×8″ pan lined with plastic wrap. Set aside.
  4. Filling: Combine everything in a blender. Blend till smooth.
  5. Pour on top of the base.
  6. Freeze for 1 hour.
  7. Streusel: Combine all the ingredients in a mixing bowl. Mix with a fork until you have crumbly pebble-sized pieces. Adjust the amount of flour or maple syrup if needed.
  8. After the bars have been in the freezer for 1 hour, take them out and sprinkle on the streusel. Letting the bars freeze for an hour first prevents the streusel from getting soggy.
  9. Freeze for an additional 4 hours.
  10. Remove from the freezer 10 minutes before slicing and eating. Keep in the freezer.


Inspired by Banana Choc Breakfast Bars from Marfigs Munchies