Of course the big trick of this recipe is that you aren’t actually eating ice cream – frozen bananas keep the calorie count down and make this recipe nicer on your waist line. But trust me, your taste buds will never know the difference. This recipe is vegetarian and vegan friendly, perfect for feeding to a crowd with different diets. I think it would make a perfect summer brunch treat to serve up along side a casserole or two. While the ingredient list is long, the prep work isn’t that difficult at all. Thanks again to Feasting on Fruit for such a delicious recipe!
1/2 cup rolled oats
1/2 cup flax meal
12 pitted medjool dates
1/2 tsp cinnamon
1/4 tsp ground ginger
1 cup brown rice crisp cereal
2-3 tbsps non-dairy milk
ICE CREAM LAYER
2 bananas frozen or not
1/2 tsp cinnamon
1 tbsp cashew butter or almond butter, optional but highly recommended
2/3 cup non-dairy milk
4 pitted medjool dates
2/3 cup oat flour
2 tbsps maple syrup
1/4 tsp cinnamon
Base: Combine everything in a blender or food processor.
Process until you have a cohesive sticky dough.
Press into a 8×8″ pan lined with plastic wrap. Set aside.
Filling: Combine everything in a blender. Blend till smooth.
Pour on top of the base.
Freeze for 1 hour.
Streusel: Combine all the ingredients in a mixing bowl. Mix with a fork until you have crumbly pebble-sized pieces. Adjust the amount of flour or maple syrup if needed.
After the bars have been in the freezer for 1 hour, take them out and sprinkle on the streusel. Letting the bars freeze for an hour first prevents the streusel from getting soggy.
Freeze for an additional 4 hours.
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Quick tip: If you don’t have any banana handy, the chef at Feasting on Fruit suggests substituting about ½ cup coconut cream.
Recipe and image courtesy of Feasting on Fruit