Oh hey!  Yep, I’m aware that it’s January and it’s still flipping freezing but we still get the ice cream van jingling around where we live so there’s someone out there who’s still eating ice-cream! ??

But what if you could make ice cream that’s vegan, naturally sweet, super creamy and tasty as heck?  Double bonus, you also get to use up any leftover mincemeat you have lurking in your cupboards after the post Christmas mince pie making frenzy!  Although, this nice cream is SO delicious it’s actually worth buying mincemeat just for it.  I feel very much the same about these Mincemeat Quinoa Flake Cookies

You can get a head start with these by pre-freezing the bananas.  Plus you get to listen to them clatter round your blender or food processor ?  Even on their own, blitzed frozen bananas makes a truly delicious instant treat.  And they’re SO amenable to extras – think peanut butter, raw cacao powder, fresh or frozen berries, roasted nuts – the list goes on.

I wanted to switch these up though with a nutty crunch crumble that’s almost like a granola topping.  There’s the fantastic Hodmedod’s Quinoa Flakes and Quinoa Puffs, oats, coconut oil, festive spices and the amazing thing that is coconut sugar.  Have you ever smelt coconut sugar?  I mean, like literally stuck your head in the bag and sniffed?  It’s THE richest, most caramel-y smell, well, EVER!

Just me then?

You can make these as actual pops if you have the lolly moulds or you can be far more sophisticated and make them in a muffin tin.  I made them both ways ’cause that’s just the kinda gal I am.

I’m also pretty sure that these could be both breakfast and dessert.  I mean a smoothie bowl is just frozen fruit dumped in a bowl rather than little individual muffin tins or lolly moulds right?  And the granola type crumble thing is totally screaming breakfast.  Ice cream and crumble for breakfast.

I love being an adult ❤

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