Chocolate Pineapple Banana Ice Cream Bars

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This is absolutely amazing! If you want your banana ice cream to taste a little sour and pineapply, then I totally recommend you to try this!

I just happened to have some leftover pineapples that was starting to turn alcoholic, so I thought I may as well make ice cream out of it. WOOOW! It’s so prefect! I almost want to add another cup to see how much difference it will make.

But anyway, this does take a little patience because you really have to wait for it to freeze, unless you like soft-serve ice cream. But it’s so worth it, because the result is so delicious and creamy, rich, everything you would want in a dessert. Let me tell you that you don’t need to add much sweetener for the crumble and coating layer, mainly because when you are eating them together, the sweetness of the pineapple and banana will override everything else.

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A little note, if you leave a frozen banana out exposed to air for a while, the colour will darken, so if you really want a fresh, yellowy look, be sure that you cover with foil asap and don’t expose it to too much air or leave it out in the open for long.

These don’t least long in room temperature, so you should eat them as soon as you take them out.

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Chocolate Pineapple Banana Ice Cream Bars

Ice Cream
2 frozen bananas
1 cup frozen chopped pineapples
1 tablespoon shredded coconut

Crumble
1/4 cup walnuts
2 tablespoons old fashioned oats
1 tablespoon carob powder (preferred, or cacao)
1 tablespoon almond milk

Outer Coating
1 tablespoon coconut oil
1 teaspoon cacao powder
1/4 teaspoon pure maple syrup

To make the Ice Cream: Be sure you have frozen the bananas and pineapples for at least one whole day. Add the banana, pineapples and shredded coconut in the blender and blend on high speed until it becomes soft, smooth and creamy. Spoon it out onto a mini bread pan and cover it with foil and freeze for about an hour.

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To make the crumble: Add the walnuts, oatmeal, carob powder (you can use cacao if you wish, but carob is a little bit sweeter) and almond milk and blend/pulse until it becomes somewhat sticky. Take out the banana ice cream and spoon the mixture on top and carefully use your hands to smear it evenly. Put it back in the freezer.

To make the outer coating: Mix the coconut oil, cacao powder and maple syrup in a very small bowl and stir until the mixture is even. Once again, take out the ice cream and drizzle it on top, then use a spoon to evenly spread it on the top.

Freeze it for about 3-4 hours until the ice cream is solid before serving.

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Chocolate Pineapple Banana Ice Cream Bars
Cook time: 
Total time: 

 

Ingredients
Ice Cream
  • 2 frozen bananas
  • 1 cup frozen chopped pineapples
  • 1 tablespoon shredded coconut
Crumble
  • ¼ cup walnuts
  • 2 tablespoons old fashioned oats
  • 1 tablespoon carob powder (preferred, or cacao)
  • 1 tablespoon almond milk
Outer Coating
  • 1 tablespoon coconut oil
  • 1 teaspoon cacao powder
  • ¼ teaspoon pure maple syrup

Instructions
  1. To make the Ice Cream: Be sure you have frozen the bananas and pineapples for at least one whole day. Add the banana, pineapples and shredded coconut in the blender and blend on high speed until it becomes soft, smooth and creamy. Spoon it out onto a mini bread pan and cover it with foil and freeze for about an hour.
  2. To make the crumble: Add the walnuts, oatmeal, carob powder (you can use cacao if you wish, but carob is a little bit sweeter) and almond milk and blend/pulse until it becomes somewhat sticky. Take out the banana ice cream and spoon the mixture on top and carefully use your hands to smear it evenly. Put it back in the freezer.
  3. To make the outer coating: Mix the coconut oil, cacao powder and maple syrup in a very small bowl and stir until the mixture is even. Once again, take out the ice cream and drizzle it on top, then use a spoon to evenly spread it on the top.
  4. Freeze it for about 3-4 hours until the ice cream is solid before serving.

 

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