Banana & Wild Blueberry Ripple Nice-Cream with Chaga Syrup

| 30 July 2014

More and more people know about the delights of natural, banana-based ‘ice-cream’ now. Let us just say that this dairy-free ice-cream alternative is decadent, creamy, and has a global fan-base. We are fans too. This quick, healthy dessert is amazing as a hot summer day breakfast, quick snack, or even dinner.

We use tonic herbs (medicinal mushroom Chaga in this recipe) and wild berries to make it a bit more medicinal, alchemical and special.

Banana & Wild Blueberry Ripple Nice-Cream with Chaga Syrup


(serves 2)

7-8 frozen bananas

1 cup of frozen wild blueberries

6 TBLS coconut milk

3 TBLS maple syrup

½ tsp vanilla

pinch of salt

for Chaga syrup

3-4 soft dates

1 TBLS maple syrup

1-2 tsp vanilla extract

1 tsp of Chaga extract or Chaga tincture (feel free to use other tonic herbs instead)


For this recipe, you will need a high-speed blender, such as Vitamix.

First make Chaga syrup by blending dates, vanilla extract, Chaga extract with a bit of water to reach a thick and creamy consistency. Put it aside.

Start by chopping frozen bananas using a big, sturdy knife. Add half of the bananas to the blender with half of the maple syrup, 3 TBLS coconut milk, and vanilla. Blend on high-speed while mushing the ice-cream using a tamper tool. Do not over-blend as your nice-cream will melt!

Take the ice-cream out of the Vitamix into a cool bowl. Put it in a freezer for the time being. Take the rest of the frozen bananas, wild blueberries, maple syrup, and coconut milk, add to your blender, and repeat the process.

In a big mixing bowl mix both ice-creams together gently to achieve a ripple effect, pour Chaga syrup on top. Serve immediately!


Now we would love to hear from you! Do you have your favourite banana ice-cream flavour? Share it in the comments below. Let’s get this ‘nana party started! 🙂

With Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo