Strawberry and Raspberry Ice Cream Bars

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There are two bars I really want to make, pineapple one, and this one, which is strawberries and raspberries.

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I ended up making this first because I just happened to have my ingredients, and I am so thankful my pink flowers have not died yet.

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I always hate when flowers wilt, I just wish they could last forever.

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Anyway, these are very simple to make, and depending on what you want to use, can taste pretty different.

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If you love bananas, don’t mind the banana taste, I totally recommend using two frozen bananas (not too ripe though) in replacement of the coconut milk cream.

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As for the coconut milk cream, you will need to refrigerate it at least two days, for the cream and clear liquid to separate. Oh, and I used Thai Kitchen.

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I tend to love a contrast of colours in the bars, so I just pulsed the ice cream, rather than fully blend, as I always love many colours together.

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Feel free to do what suits you, and don’t forget to use sweet and ripe raspberries and strawberries.

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Strawberry and Raspberry Ice Cream Bars

Base
1/2 cup cashews
2 tablespoons instant old fashioned oats
2 tablespoons oat flour
6-8 pitted dates (1/4 cup)
1 tablespoon cacao powder
1 teaspoon pure vanilla extract
1 1/2 tablespoons unsweetened coconut/almond milk

Ice Cream
1 cup full fat coconut milk cream (from refrigerated full fat coconut milk, clear liquid discarded), or 2 frozen bananas
1 tablespoon virgin coconut oil
1 cup mixed frozen strawberries and raspberries
1 tablespoon pure maple syrup (if using coconut milk cream)
1 teaspoon pure vanilla extract

Crust: Add the cashew, oats, oat flour, dates, cacao powder and vanilla extract in the blender.

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Give it a few quick pulses (do not blend), until everything becomes crumbly. Start adding one tablespoon of coconut/almond milk, pulse a few times again, and add the final 1/2 tablespoon of coconut/almond milk and pulse one or two more times.

By this time, the mixture should be sticky. Pour it onto a square baking pan aligned with parchment paper or foil, and press it on the bottom evenly, be sure to straighten the surface with a spoon.

Put it in the freezer for the time being.

Ice Cream: Be sure you have frozen some raspberries and strawberries overnight, and refrigerated a can of full fat coconut milk for 2 days at least, then open the can, scoop out the thick cream and discard the clear liquid. Measure one cup of that.

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Add the coconut milk cream (or you can use two frozen bananas instead if you don’t mind the banana taste) in a high speed blender, along with the coconut oil, frozen strawberries and raspberries, maple syrup (only if you’re using the coconut milk cream) and pure vanilla extract.

Pulse a few times and stir with a spoon if you want the white and pink to separate a little, otherwise blend on full speed until most of the fruits are blended in with the coconut milk cream.

Scoop it on top of the baking tray and even out the top so that it’s flat.

Put it back into the freezer for a couple of hours (or longer) until it hardens and becomes like ice cream. Cut it in bars and serve.

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Note: Because the bananas are pretty sweet on their on, you don’t need to add the maple syrup if you’re using frozen bananas, it would be totally sweet enough.

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Strawberry and Raspberry Ice Cream Bars
Serves: 4
 

Ingredients
Base
  • ½ cup cashews
  • 2 tablespoons instant old fashioned oats
  • 2 tablespoons oat flour
  • 6-8 pitted dates (1/4 cup)
  • 1 tablespoon cacao powder
  • 1 teaspoon pure vanilla extract
  • 1½ tablespoons unsweetened coconut/almond milk
Ice Cream
  • 1 cup full fat coconut milk cream (from refrigerated full fat coconut milk, clear liquid discarded), or 2 frozen bananas
  • 1 tablespoon virgin coconut oil
  • 1 cup mixed frozen strawberries and raspberries
  • 1 tablespoon pure maple syrup (if using coconut milk cream)
  • 1 teaspoon pure vanilla extract

Instructions
  1. Crust: Add the cashew, oats, oat flour, dates, cacao powder and vanilla extract in the blender.
  2. Give it a few quick pulses (do not blend), until everything becomes crumbly. Start adding one tablespoon of coconut/almond milk, pulse a few times again, and add the final ½ tablespoon of coconut/almond milk and pulse one or two more times.
  3. By this time, the mixture should be sticky. Pour it onto a square baking pan aligned with parchment paper or foil, and press it on the bottom evenly, be sure to straighten the surface with a spoon.
  4. Put it in the freezer for the time being.
  5. Ice Cream: Be sure you have frozen some raspberries and strawberries overnight, and refrigerated a can of full fat coconut milk for 2 days at least, then open the can, scoop out the thick cream and discard the clear liquid. Measure one cup of that.
  6. Add the coconut milk cream (or you can use two frozen bananas instead if you don’t mind the banana taste) in a high speed blender, along with the coconut oil, frozen strawberries and raspberries, maple syrup (only if you’re using the coconut milk cream) and pure vanilla extract.
  7. Pulse a few times and stir with a spoon if you want the white and pink to separate a little, otherwise blend on full speed until most of the fruits are blended in with the coconut milk cream.
  8. Scoop it on top of the baking tray and even out the top so that it’s flat.
  9. Put it back into the freezer for a couple of hours (or longer) until it hardens and becomes like ice cream. Cut it in bars and serve.


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