Granola and no-churn banana ice cream bars

Granola and no-churn banana ice cream bars



This is a desperate attempt to counter the tyranny that is summer in Hong Kong while still upholding a minimal level of personal responsibilities such as eating fruits and vegetables, taking fibers, lowering cholesterol and such sad things in life that we all to have bend to at one point or another.  Crunchy yet slightly chewy granola crusts sensibly consisting of rolled oats, corn flakes, seeds and popped grains, sandwiching a less reasonable yet thick layer of no-churn ice cream rampant with cream and sweetened condensed milk, the only good judgment of which is made with the inclusion of two frozen bananas.

It tastes like empathy in a healthy breakfast, at last, finally understanding and taking pity in all the ungodly urges we human beings have to deal with in real life situations.  And I’d say the constancy of 34 degrees celsius with 80% humidity is as real as fuck.

Granola and no-churn banana ice cream bars


  • 1 1/2 cup muesli of your choice (see note *)
  • 1/2 cup rolled oats
  • 3 tbsp unsalted butter, melted
  • 1/4 cup (80 grams) honey
  • 1 tsp (7 grams) molasses
  • 1/8 tsp salt
  • 1 cup (245 grams) heavy cream, cold
  • 2 medium-sized bananas, peeled and frozen
  • 1/2 cup (153 grams) sweetened condensed milk (see note **)
  • small pinch of salt


  1. GRANOLA CRUST: Preheat the oven on 350 F/175 C. Evenly mix muesli, rolled oats and 1 1/2 tbsp of melted butter, then spread them evenly on a baking-sheet. Bake for 10 minutes, stirring once in between, until lightly toasted. Meanwhile, in a small pot, bring the remaining melted butter, honey, molasses and salt to a simmer and cook for about 30 seconds. In a large bowl, pour the syrup over the toasted muesli-mixture, and stir until evenly coated.
  2. Line two 6"~7" (15~18 cm) square brownie pans with parchments (or you can use other pans with similar dimensions, as long as they are deep). Divide the muesli-mixture into each pans, and press it flat and tightly packed with a large spoon. Transfer into the freezer to harden while you prepare the ice cream.
  3. NO-CHURN BANANA ICE CREAM: In a large bowl, whisk heavy cream until lightly whipped and soft peaks form, set aside in the fridge. Cut the frozen bananas into small pieces and transfer into a food-processor, then pulse until finely ground and clumped up. Add sweetened condensed milk and salt, and run until smooth and creamy. Fold the banana-mixture into the whipped cream until evenly combined.
  4. TO PUT TOGETHER: Remove the granola crusts from the freezer. Pour the banana batter into one of the pans, over the top of the granola crust, then top it with the other sheet of granola crust (depending on the depth of the pans, you may have a few tbsp of banana batter left). Gently press the top granola crust so it's encased and leveled, then transfer back into the freezer to freeze for at least 6 hours to overnight. Once completely hardened, cut it into small bars and wrap each inside a small piece of parchment paper and return to the freezer. Grab one, or two, or three, whenever necessary.


* You can use any type of your favorite muesli to make this recipe. Mine was a combination of mini corn flakes, oats, seeds, raisins and popped grains.

** I always prefer my desserts on the mild side of sweetness, and this recipe is probably on the maximum end of the scale. However, ice creams do need a sufficient amount of sugar to achieve an ideal texture, so if you like your desserts sweeter, feel free to increase the amount of sweetened condensed milk to 2/3 cup (200 grams). And if you don't mind a bit more ice crystals in the ice cream, you can reduce it by a couple tbsp.

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  • nina

    August 8, 2018 at 6:30 PM Reply

    you are working your way towards being offered a tv show!

  • Francine Poirier

    August 8, 2018 at 9:24 PM Reply

    I agree with Nina! Your recipes are always delicious and easy to make. I know I always a, “winner” with them. I do not know how many times I shared the recipe for your, “Cheater’s Easy Sourdough” bread. Many of my friends left my home with the recipe.

    As an aside we are having company in two weeks and I will make this dessert. I am certain I will have, again, to copy the recipes for them!

  • Francine

    August 8, 2018 at 9:28 PM Reply

    I agree with Nina! Your recipes are always delicious and easy to make. I know I always a, “winner” with them. I do not know how many times I shared the recipe for your, “Cheater’s Easy Sourdough” bread. Many of my friends left my home with the recipe.

    As an aside we are having company in two weeks and I will make this dessert. I am certain I will have, again, to copy the recipes for them!

  • Candice

    August 8, 2018 at 10:54 PM Reply

    What a great idea to use granola! I have been making banana, coconut cream and yogurt popsicles this summer, but I’m going to try to make this to satisfy my “ice cream sandwich” craving!

  • paul angelucci

    August 9, 2018 at 1:50 AM Reply

    Hey Pretty Girl,

    You did it again! Gotta try this. Think frozen peaches would work? How ‘bout berries, mangoes? Thanks for your blog. Paul

    • mandy@ladyandpups

      August 9, 2018 at 12:29 PM Reply

      Paul, banana is a special fruit that blends into a thick ice cream-like consistency when frozen. Other fruits will not and may affect the texture of the ice cream. But if you do try, let me know how it works :)

  • jane

    August 9, 2018 at 3:41 AM Reply

    With bananas you can just skip the cream and condensed milk and blend lightly frozen ripe banana’s (not rock hard in other words) and no sweetener needed (but can add if you want it sweeter), to get the processor or blender moving, like, under a quarter cup, then freeze the creamed bananas til firm enough to scoop or in this case, slice into bars. Far less calories and zero cholesterol – super creamy and non-icy. Add cocoa powder for the, um…anti-oxidant value. Etc.

  • Pamela

    August 9, 2018 at 8:50 AM Reply

    You have made my day!
    I made some nondescript banana no-churn ice cream with cocoa powder and a bit of sweetener and a small amount of coconut milk. And boy, was I disappointed. Cold chocolate banana mush!! Blah! I tried avocado no-churn with cocoa powder and more coconut milk, much better mouth feel and the taste was better. But your no-churn banana ice cream sounds MUCH MUCH better. I’m going to try it today!

  • Debra

    August 30, 2018 at 11:08 AM Reply

    Have you tried Bubba’s Ungranola. OMFG! it’s so good on ice cream!
    I make sweetened condensed milk ice cream all the time, but take one can coconut cream and add enough water to make two cups, stir in SCM (I use an organic, and there’s also a coconut milk condensed milk but won’t be as creamy) with 1 Tb vanilla. I’ve also had success with adding about 1/3 cup cocoa powder or one small package frozen strawberries, thawed and then pureed. I’ve also used fresh strawberries.
    Oh, just thought, you’d probably love LaLoo Goat Milk ice cream too. It doesn’t taste goaty at all and in many ways it’s better than cow’s milk ice cream.
    Thanks for all you do, you are an inspiration!

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