Ingredients:

  • 4 large, very ripe bananas, peeled, sliced, and frozen solid
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt
  • ½ cup rolled oats
  • ¼ cup chopped walnuts or pecans
  • 1 tablespoon maple syrup
  • 1 tablespoon unsalted butter, melted (or coconut oil)
  • ½ teaspoon ground cinnamon
  • 1 cup frozen mixed berries
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon granulated erythritol or monk fruit sweetener
  • 2 ripe bananas, thinly sliced (for layering)
  • 2 tablespoons sugar-free chocolate syrup
  • 4 tablespoons chopped nuts (for garnish)

Instructions:

  1. Freeze sliced bananas until rock solid (allow at least 4 hours).
  2. Preheat oven to 350°F (175°C). Toss oats, nuts, cinnamon, maple syrup, and melted butter/oil. Spread on a parchment-lined baking sheet. Bake for 8-10 minutes until fragrant and lightly toasted. Cool completely and break into crumbles.
  3. Combine frozen berries, lemon juice, water, and sweetener in a small saucepan. Simmer gently over medium-low heat for 5-7 minutes, stirring occasionally, until thickened slightly. Remove from heat and let cool.
  4. Place frozen banana slices, almond milk, vanilla, and salt into the food processor. Pulse, scrape down the sides frequently, and process until smooth, thick, and resembling soft-serve ice cream. Work quickly.
  5. Assemble the jars: Start with a base layer of the nice cream in each jar. Add a layer of fresh banana slices around the edge. Spoon a layer of the cooled berry compote over the banana/nice cream. Sprinkle generously with the crunchy oat crumble. Repeat the layers: Nice Cream, Compote, Crumble.
  6. Top the final layer of nice cream with a drizzle of sugar-free chocolate syrup, a final scattering of crumble, and a few chopped nuts. Serve immediately for best texture.