Try this low sugar and wholefoods alternative to a Magnum ice cream!
Servings: 4 bars
Equipment
- food processor
Ingredients
- 4 frozen bananas cut into small pieces (this makes them easier to blend)
- 1 cup pitted dates about 10
- 1 tbsp almond butter
- 1 tbsp water
- ¼ tsp salt
- ½ cup cacao butter
- 1 tbsp coconut oil
- ¼ cup cacao powder
- 2 tbsp maple syrup
- 1 tsp vanilla bean powder or extract
- ½ tsp ground cinnamon
- pinch salt
Instructions
- In a food processor or high speed blender, process the bananas and vanilla powder until you have a creamy, ice cream-like consistency.
- Spoon banana ice cream mixture onto a lined baking tray into bar-like shapes or use a silicone mould. Do this quickly, so your ice cream doesn't melt, and pop into the freezer to keep chilled.
- Using a food processor or high speed blender again, process the dates, almond butter, water and salt. Start slowly so the ingredients can combine, then increase the speed until a caramel-like paste forms.
- Spoon a heaped tablespoon of the date caramel over each banana ice cream bar and spread out using a spatula, to ensure every bite has a nice amount of caramel, then return to the freezer.
- Finely chop the cacao butter and place into a bowl with the coconut oil. Pour some boiling water into a bigger bowl, and place the bowl of cacao butter on top. The steam from the boiling water below will melt the cacao.
- Once melted, add the maple syrup, vanilla, cinnamon and salt, and stir to combine.
- Finally, add the cacao powder. Adding this last will ensure you don't damage the heat-sensitive beneficial properties in the cacao. You should now have a liquid chocolate.
- Remove your banana ice cream and caramel bars from the freezer and one by one, coat in the chocolate. The easiest way is to get two forks– use them to lower the ice cream bars into the chocolate, coat them evenly and then place back onto the baking tray.
- Coat all ice cream bars, then return to the freezer to set for at least 2 hours, or overnight.
Tried this recipe?Let us know how it was!
Visit Kate Levins’ website, Nourishing Club, to find more wholefoods recipes with a holistic approach.
We love to see your amazing kitchen creations! Tag us #myTWC in your Instagram posts and you have a chance to win a $50 voucher every month to put towards your Wholefood Collective shop.
Share This Recipe
About the Author: Kate Levins
Kate Levins is a holistic Nutritionist, writer, caterer and plant-based food educator. Kate practices clinically as a Nutritionist, and teaches cooking classes and workshops that combine nutritional information with practical ways in which to incorporate the benefits of good nutrition, every day. The goal of Kate’s teachings and her work overall, endeavors to show people that healthy eating can be simple! She’s also passionate about showing people how delicious it is to incorporate more plant food on their plates at each meal.
