The inspiration for this ice-cream came from the classic flavor, “Rum and Raisin”. Wanting to create something different but delicious, I asked myself what can I use?

The answer was staring at me, sauvignon blanc! However, I didn’t want to just chuck in the wine and say I created a wine flavored ice-cream. I looked around. From the corner of my eye I spotted a box of soft and chewy granola cookies…and the light bulb went off!

I had made banana and peanut butter ice-cream before and it’s always yummy. You can’t go wrong with it. In simple terms it’s just frozen bananas, peanut butter and a little plant milk. Churn it in the food processor and there you have it. A simple nice cream.

However, this “new” flavor I was about to create, plenty could go wrong. What if the ingredients don’t get along with each other and the ice-cream doesn’t freeze well? What if the wine ruins the flavor? Good for me and you, everything went as per plan!

This vegan ice-cream is smooth, rich, creamy and hits every spot an ice-cream should hit. The nuttiness from peanut butter, creaminess from bananas and coconut yogurt, and the added zing from wine. Make it as a special treat for a romantic night in, or enjoy it with the whole family. But I must say that it is PG rated.

Let me know what you think in the comments. And if you make it, please tag me on Instagram, so I can thank you and give you a shout out.


  • 2 granola cookies (chewy variety)*
  • 1/3 cup vegan white wine (I used @smallthingswine Sauv Blanc)
  • 3 frozen bananas
  • 2 tbsp coconut yogurt
  • 1/2 cup peanut butter (smooth/crunchy)
  • 2 tbsp maple syrup/rice syrup


  • In a bowl place cookies and let soak in white wine for 10 minutes, or until they become soggy and start to fall apart.
  • Add all of the ingredients, including cookies and the wine they were soaked in, in a food processor and blitz until the mixture is smooth.
  • You may have to scrap the edges few times during the blitzing.
  • Pour the mixture into a bread tin and cover it tightly with cling wrap.
  • Place it in the freezer for 4-6 hours or until set.
  • Enjoy in a vegan waffle cone or as it is.

*For the cookies I used Plantitude Granola cookies, from Woolworths (Australian)

**Frozen Bananas: Peel the bananas, wrap them in cling wrap, and chuck them in the freezer overnight.

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