Line the base of a 9-inch springform pan with baking paper.

Process the dehydrated buckwheat cereal in a food processor until fine but still with some crunchy texture (like breadcrumbs with some chunks). Add melted coconut oil and pulse again until well combined, then press firmly into the bottom of the pan and place in the freezer.

Now blend together the ice cream, frozen banana and nut butter in your processor until completely combined.

Spoon filling evenly into pan and sprinkle the top with chopped nuts. Place in the freezer for at least an hour or overnight.

Remove from the freezer five minutes before serving and cut into slices. Enjoy!