I’ve been a little out of touch with this blog the past week since I’ve been on the road, living out of a backpack again. I love how time passes more slowly when traveling. The days seem longer, you have more time, more freedom. So, although it feels like forever since I’ve been in front of a computer, in reality, it hasn’t been that long at all.
As I was wandering through the hot Arizona desert, doing a lot of hiking and sweating, and not eating enough food, I thought of these ice cream bars that I created a couple of weeks ago for a future post. Unfortunately for me, it’ll still be two more weeks before I’ll be able to make these at home, but luckily I’ve found myself some hostel wifi to be able to share this recipe with you today.
There’s nothing better than ice cream on a hot summer day, and with summer just around the corner, you’d better stock up on these now. If you can’t have dairy, or if you choose not to eat it, it can be tough to track down an alternative. And usually when you do, it’s usually lacking in flavor. Well, guess what, your search is over.
I love this ice cream! It’s so creamy and full of peanut butter flavor. The best part is, because of the high fat content, it stays creamy when frozen, so you can eat it straight out of the freezer. No need to let it sit on the counter for ten minutes.
The recipe makes about 10 bars, with a little left over ice cream to eat on its own. Don’t feel like you have to follow it exactly. If you only want to make 5 bars and have leftover ice cream, go for it. You can also up the amount of maple syrup you use if you like it a little sweeter. Have fun and happy eating! 🙂
- 1 can Coconut Cream / Full Fat Coconut Milk
- 1 cup Raw Cashews soaked in water overnight
- ½ cup Peanut Butter 100% peanuts, no additives
- ½ cup Dates soaked in warm water for 2-3 hours
- ½ cup Maple Syrup
- 1 tsp Vanilla
- ¾ tsp Sea Salt
- ¾ cup melted Coconut Oil
- ¾ cup Cocoa Powder
- 1/4 + 1/8 cup Maple Syrup
- 2 tsp Vanilla
- Pinch of Salt
For the ice cream: Blend all ingredients in a food processor until smooth. Taste and add more sweetener if desired. Pour into ice cream maker and follow manufacturer’s instructions. When ready, use 1/3 cup measuring cup and scoop on parchment lined sheet. Flatten slightly and insert a popsicle stick in the end, making sure it doesn’t poke through. Continue until you have the amount of bars you want. Place in the freezer for at least an hour.
For the chocolate: Whisk all ingredients together in a bowl, making sure there are no lumps of cocoa powder. Make sure the maple syrup isn’t cold, or it will react with the coconut oil, causing it to solidify. Remove the bars from the freezer and dip them in the chocolate one by one, coating them completely. You can use a spoon to pour chocolate onto it as well, filling in bare spots. Place back in the freezer, then once the chocolate is set, place in an airtight container or bags.