How To Make A Healthy Maxibon

To me, childhood summers meant swimming in public pools and eating Streets and Peters ice creams. I couldn’t get enough of Peter's Maxibons. Creamy chocolate chip vanilla ice cream with a soft biscuit half.

Since discovering I'm lactose intolerant I haven't had a Streets or Peters ice cream for about five years. That's why I got excited when the boss asked for a healthy version. My creative juices got flowing as I broke the Maxibon down into a vanilla and chocolate chip ice cream bar. One half sandwich between two biscuits and the other half coated in chocolate with brownie crumbs and hazelnuts. My version is raw, vegan, gluten free and refine sugar free but still has all the same elements of the original. Try it out and enjoy it without the bloating or guilt.

Homemade Maxibon Recipe

  • This takes time
  • Makes 6 


Ice Cream


  • Coconut cream (full fat) - 1 can (440ml)
  • Cashews  - 1/2 cup (soaked for 2-6 hours if possible)
  • Maple syrup - 1/2 cup
  • Vanilla extract - 1 tablespoon
  • Sea salt - pinch


  • Cacao nibs - 1/2 cup

Chocolate Biscuit

  • Walnuts - 2 cups
  • Cacao powder - 3 tablespoons
  • Maple syrup - 4 tablespoons
  • Coconut oil - 2 tablespoons
  • Sea salt - pinch


  • Cacao powder - 1/2 cup
  • Coconut oil, melted - 1/2 cup
  • Maple Syrup - 1/3 cup
  • Hazelnuts  - 1/2 cup
  • Chocolate biscuit crumbs - 1/2 cup
  • Sea salt - pinch

Healthy maxibon recipe vegan raw healthy ice cream paleo option

Ice-cream 1

  1. Line a small tin or 2 rectangle takeaway containers with baking paper
  2. Drain cashews
  3. Blend the wet ingredients until smooth
  4. Add in the cacao nibs and give a quick blend making sure you still see cacao nibs
  5. Pour into the tins/containers
  6. Freeze for at least four hours or overnight

Chocolate Biscuit 1

Make this after the ice cream has gone in the freezer as it needs time to set.

  1. Process the walnuts into a thick crumb consistency
  2. Add the rest of the ingredients and pulse into a fine crumb - now remove 1/2 cup of biscuit crumbs to reserve for the chocolate half
  3. Process until the mixture forms into a ball
  4. Roll mixture thinly between two sheets of baking paper
  5. Refrigerate until needed
Ice cream 2
  1. When the ice cream has set use a homemade template to cut out six Maxibon shapes
  2. Place on a tray
  3. Return to the freezer for 10 minutes
Chocolate Biscuit 2
  1. Use the ice cream templates to cut out 6 biscuit templates
  2. Return to fridge
  1. Finely chop hazelnuts
  2. Over a bowl of hot water whisk the first four ingredients together in another bowl
  3. Fold in hazelnuts and chocolate biscuit crumbs
  1. Remove one ice-cream from the freezer
  2. Sandwich one half between two chocolate biscuit
  3. Return to freezer and repeat for remaining 5
  4. Wait 10 mins then remove the first one
  5. Holding onto the biscuit layer dunk the over half in the chocolate return to freeze
  6. Dunk it in chocolate 3-4 more times
  7. Return it to the freezer for at least another 15 minutes for the chocolate to set
  8. When ready to eat allow the ice cream to soften on the bench for 5-7 minutes 

I hope you love it as much as we did.

raw sugar free ice cream gluten free

About Ashlea

Ashlea is a dessert loving health conscious person. Her many food intolerances, desire to stay healthy and her sweet tooth has lead her on the...

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