TOTAL TIME: 25 MINS
SERVINGS: 6
INGREDIENTS:
For coffee ice cream:
3 medium bananas, fresh or frozen
4 tbsp peanut butter
4 - 6 tbsp coconut cream
2 - 3 tbsp maple syrup or honey
2 tbsp instant coffee, crushed into fine powder
For chocolate shells:
▢2/3 cup melted coconut oil
▢1 cup cocoa powder
▢1/3 cup maple syrup
▢1/2 cup almonds or peanuts, roughly chopped
METHOD:
For coffee ice cream:
In a blender or food processor, blend all coffee ice cream ingredients together until fully combined and smooth. Adjust the amount of coconut cream and maple syrup if you want your ice cream to be even creamier and sweeter.
Pour the coffee ice cream into the ice cream bar/popsicle moulds (should be enough to make 6 ice cream bars), insert the popsicle sticks, and freeze for at least 8 hours, preferably overnight.
For chocolate shell:
Mix all the chocolate shell ingredients until you get a smooth mixture with a texture like melted chocolate.
Mix in the chopped nuts.
Assembly:
Transfer the chocolate shell mixture into a glass, which should be able to hold 1 ice cream bar.
Dip the frozen ice cream bar into the chocolate mixture, and if required move it around to coat it completely in chocolate.
Allow the excess chocolate and nuts to drip/fall away, and, holding the ice cream bar by the stick, turn it the right way round (to prevent "peak" formation due to the dripping chocolate). The chocolate will begin setting immediately due to the coldness of the ice cream bar.
Allow the chocolate shell to set completely while still holding the ice cream bar (takes about 1 minute), then place the ice cream bar onto a baking tray.
Repeat with other ice cream bars, and freeze them again for at least 15 minutes.
Serving and storage:
Enjoy either directly out of the freezer, or thawed slightly (but do not keep out of the freezer for more than 5 – 10 minutes before eating).
The healthy coffee ice cream bars keep well in the freezer for about 2 – 3 weeks.
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