This is not only a delicious warm-weather treat, but it’s also the nutritious answer to the call of the ice cream truck. Loaded with good-for-you almonds, dates, oats, and chia seeds, these ice cream bars will be tops on your truck stop list. But be warned: they won’t last long!
Tip
Coconut Banana Ice Cream can be replaced with your favourite store-bought ice cream, if you wish. Allow it to slightly soften and spread out between layers of dough. Freeze until firm.
Frosty Chocolate Almond Ice Cream Bars
Ingredients
- 1 1/2 cups (350 mL) natural almonds
- 1 1/2 cups (350 mL) pitted Medjool dates (about 18)
- 1 cup (250 mL) large flaked rolled oats
- 1/3 cup (80 mL) cocoa powder
- 3 Tbsp (45 mL) chia seeds
- 3 Tbsp (45 mL) hot water, plus extra, if needed
- 3 Tbsp (45 mL) coconut oil
- 1/8 tsp (0.5 mL) salt
- 2 large ripe bananas
- 1/2 - 14 oz (398 mL) can coconut milk
- 1/2 tsp (2 mL) vanilla paste
Nutrition
Per serving:
- calories156
- protein3g
- fat (4 g sat. fat8g
- trans fat)0g
- carbohydrates22g
- sugars14g
- fibre4g
- sodium9mg
Directions
01
In food processor, add almonds and dates; pulse until almonds are crumbly. Add remaining dough ingredients and whirl, scraping down sides of bowl occasionally. Dough should be relatively smooth and hold together. If itu2019s too dry and crumbly, add a little more water.
02
Grease 8 in (20 cm) square baking pan. Line with parchment paper, allowing extra to hang over the sides.
03
Divide dough in half. Flatten into 2 disks and place one disk in baking pan, pressing into an even layer. Use spatula to smooth it out.
04
Take another sheet of parchment and gently press on top, allowing extra paper to hang over the sides. Flatten remaining disk and place on top of parchment paper, pressing with fingers into the corners and smoothing out with a spatula to fit the square. Overwrap and place in freezer until firm, about 3 hours.
05
Meanwhile, peel and cut bananas into pieces. Place in container and freeze until firm, about 2 hours. Remove from freezer and place in food processor. Add coconut milk and vanilla paste. Pulse until mixture is smooth and creamy.
06
Remove frozen dough from freezer. Remove top layer of dough and set aside. Spread coconut banana cream over almond layer in pan. Peel parchment from second layer of dough and place on top. Gently press down to remove any air bubbles. Overwrap and return pan to freezer and freeze until firm, preferably overnight.
07
To serve, lift edges of overhanging parchment and remove firmed dough and ice cream from pan. You might need to run a hot knife around edges to loosen.
08
Using long, sharp knife with thin blade, cut into 24 bars. Serve immediately. Store any extra bars in sealed container in the freezer for up to a month.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
