Chocolate Banana and Pineapple Ice Cream Bars

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A while ago, when I made banana and pineapple ice cream, I noticed that the ice cream tasted very un-banana, though it still had a bit of that taste.

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I think the trick is using bananas that have just turned from green to yellow, and does not have any black on it.

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I find that pineapples itself is pretty sweet, so if you use a banana that’s too ripe, it may be a bit too sweet, and ripe bananas tend to taste stronger.

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Be patient when you are leaving them in the freezer. If you take it out too fast, it may not be solid enough.

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If you don’t want to make the bars without the top or bottom layer, feel free as I don’t think it would effect much.

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Chocolate Banana and Pineapple Ice Cream Bars

Base
1/3 cup instant oats
1/3 cup almonds
3 large medjool dates (or 6-7 small), fits inside 1/4 cup
1 tablespoon dark cocoa/cacao powder
1 teaspoon pure vanilla extract
1-2 tablespoons unsweetened coconut/almond milk

Ice Cream
2 frozen bananas (not too ripe)
1 cup frozen pineapple blocks
1 teaspoon pure vanilla extract

Topping
2 tablespoons virgin coconut oil
1 tablespoon dark cocoa powder/cacao powder
1 teaspoon pure maple syrup

Base: If the dates have not been pitted, remove the pits.

Combine the oats, almonds, dates, cocoa/cacao powder and vanilla extract in a blender or food processor. Pulse (quickly, not blend) until the nuts are chopped finely, then add a tablespoon of almond/coconut milk.

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Pulse some more, see if it starts sticking together. If not, add another tablespoon and pulse some more until the mixture is sticky.

Spoon it out onto a square baking pan or any baking pan of choice, aligned with parchment paper or foil.

Press the bottom until it’s flat, and stick it in the freezer.

Ice Cream: Add the frozen bananas, frozen pineapples (reserve a couple pieces) and vanilla extract into the blender. Blend on full speed until it becomes close to serve ice cream consistency (perhaps a little harder), and add the final two pieces of pineapples, blend a little more, and scoop out the ice cream on the baking tray, on top of the chocolate layer.

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Spread it out evenly with a spoon or flat spatula until it’s nice and flat.

Cover the ice cream with foil and keep it in the freezer.

Topping: Mix the coconut oil, cacao powder and maple syrup in a small bowl and drizzle it on top of the ice cream, be sure it reaches all parts and the coconut oil freezes very fast so be quick.

Put it back in the freezer for a couple of hours for it to harden before taking it out to cut into bars and serve.

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Chocolate Banana and Pineapple Ice Cream Bars
Serves: 2
 

Ingredients
Base
  • ⅓ cup instant oats
  • ⅓ cup almonds
  • 3 large medjool dates (or 6-7 small), fits inside ¼ cup
  • 1 tablespoon dark cocoa/cacao powder
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons unsweetened coconut/almond milk
Ice Cream
  • 2 frozen bananas (not too ripe)
  • 1 cup frozen pineapple blocks
  • 1 teaspoon pure vanilla extract
Topping
  • 2 tablespoons virgin coconut oil
  • 1 tablespoon dark cocoa powder/cacao powder
  • 1 teaspoon pure maple syrup

Instructions
  1. Base: If the dates have not been pitted, remove the pits.
  2. Combine the oats, almonds, dates, cocoa/cacao powder and vanilla extract in a blender or food processor. Pulse (quickly, not blend) until the nuts are chopped finely, then add a tablespoon of almond/coconut milk.
  3. Pulse some more, see if it starts sticking together. If not, add another tablespoon and pulse some more until the mixture is sticky.
  4. Spoon it out onto a square baking pan or any baking pan of choice, aligned with parchment paper or foil.
  5. Press the bottom until it’s flat, and stick it in the freezer.
  6. Ice Cream: Add the frozen bananas, frozen pineapples (reserve a couple pieces) and vanilla extract into the blender. Blend on full speed until it becomes close to serve ice cream consistency (perhaps a little harder), and add the final two pieces of pineapples, blend a little more, and scoop out the ice cream on the baking tray, on top of the chocolate layer.
  7. Spread it out evenly with a spoon or flat spatula until it’s nice and flat.
  8. Cover the ice cream with foil and keep it in the freezer.
  9. Topping: Mix the coconut oil, cacao powder and maple syrup in a small bowl and drizzle it on top of the ice cream, be sure it reaches all parts and the coconut oil freezes very fast so be quick.
  10. Put it back in the freezer for a couple of hours for it to harden before taking it out to cut into bars and serve.


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