Baby it’s hot outside! At least if you are anywhere in the US, it’s probably hot and/or sticky humid! It’s perfect weather to stay inside and create some deliciousness! I was inspired by this recipe over at Foregeddish.com. I tweaked it a bit to fit my taste buds and the result is absolutely yummy!
I picked up the ice cream molds at Crate and Barrel, they were inexpensive and easy to use. I will say that handling the tray can be a bit precarious, so use caution when transporting your finished product to the freezer! I had a misstep and ended up with banana puree all over my kitchen! It looked like a banana bomb went off! Haha! Once I made quick work of the clean-up, I was right back at it. Thank goodness I had plenty of spotted bananas around!
This recipe is so easy, I can’t think of a single reason why you wouldn’t make this on a regular basis! Your family is going to think you are a genius!
Let’s remember too that, yes we can buy ice cream anywhere, but it’s knowing exactly what is going into your creations that seperates you from the herd. The goal is to be mindful about wholesome genuine food and quite frankly, it’s a lot of fun to be your own boss in the kitchen!
Nutty Monkey Ice Cream Bars
The Bar Prep:
4 Spotted Medium Bananas (you can use green tip bananas if you are keeping sugars low)
1 Can of Full Fat Coconut Milk
4 Tablespoons Almond Butter (I used Crunchy Style and it’s fantastic!)
Place the above ingredients in your Vita Mix, blender or food processor.
Process until the mixture is smooth and creamy.
Pour the preparation into 6 individual ice cream molds. I used a conventional ice cream mold, but you definitely could get creative with different shapes and sticks!
CAREFULLY place your tray into the freezer (make sure you’ve made room ahead of time for your mold tray). Freeze for a least 4 hours or overnight.
Later on that day or the following day…….
The Dipping Process
1/2 Ghiradelli 60% Chocolate Chips (if you are watching sugar, use Lindt 70% or better)
1 Tablespoon Coconut Oil
1/2 Cup Chopped Nuts (of your choice, I used pecans)
Melt the chocolate and the coconut oil over a double boiler- I just use two pots, the larger on top-works just fine.
Chop your nuts to your desired size, have them situated in a cup or glass. You will be sprinkling the nuts over your warm chocolate coated bars, so have a tray lined with parchment or wax paper ready.
Once the chocolate is smooth, remove from heat and grab your tray of ice cream bars. Run one bar at a time under warm water just until the bar loosens up. Pull from the mold, having the ice cream bar in one had, hold the pot of chocolate in the other tilting it so that you can dip your bar in– turning to get both sides. Now, hold your ice cream bar over the paper lined tray and sprinkle your nuts over until you get your desired quantity.
Now that you’ve made your way through all 6 bars, you can leave them on the paper lined tray and slip into the freezer to harden, about an hour. When they are totally frozen, go ahead and place them either in a container or a large zip lock bag.
Yes, I had one this morning with my coffee and it was delicious!!