Chunky Monkey Nice Cream Bars - Bravabod
Recipes

Chunky Monkey Nice Cream Bars

Valentina

Valentina P

  • Difficulty Advanced Difficulty
  • Time 20" (plus chill time)

Blended frozen bananas make can make a decent 'nice cream' alternative on their own - but they're terrific when combined with dates, almond butter, and a hint of coconut milk. The combination is not only flavorful, but helps keep the texture smooth. Chewy pieces of a quick, homemade walnut cookie dough are folded into the ice cream and then set into molds. The chocolate coating or drizzle is optional, but makes these bars even more irresistible.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 3-4 months


Shopping List
    Ice Cream
  • 2 frozen bananas
  • 6 tablespoons full-fat coconut milk
  • 4 medjool dates, pitted
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons smooth almond or peanut butter
  • 1/2 teaspoon cinnamon Cookie Dough
  • 2 tablespoons raw walnuts
  • 2 tablespoons raw sunflower seeds
  • 1 1/2 medjool dates, pitted
  • 1/2 tablespoon vegan mini chocolate chips
  • 3/4 teaspoon maple syrup
  • 1/4 teaspoon vanilla extract Chocolate Coating (Optional)
  • 1/2 cup vegan chocolate chips
  • 2 tablespoons coconut oil

Instructions
  1. Step 1: Place all cookie dough ingredients, except the chocolate chips, into a food processor. Blend until it reaches a thick cookie dough consistency, about 30 to 60 seconds. If the dough is not coming together, add in another 1/2 date at a time until it does. The cookie dough will feel quite oily (these are the natural oils in the nuts).
  2. Step 2: Transfer the dough to a small mixing bowl and stir in the chocolate chips. Roll the dough into tiny mini cookie dough balls. Set aside.
  3. Step 3: Place all of the ice cream ingredients in the food processor and blend until very smooth. Using a spatula, fold the small cookie dough pieces evenly into the ice cream.
  4. Step 4: Dollop the cookie dough ice cream into your ice cream molds, using popsicle sticks as needed. Flatten the tops evenly. There should be cookie dough pieces evenly strewn throughout. Place the molds in the freezer to harden overnight. Note: the amount of ice cream bars made will depend on the size of your particular molds.
  5. Step 5: To make the optional chocolate coating, heat the chocolate and coconut oil in a microwave or double boiler until melted. If using a microwave, melt the chocolate is 20 second increments to avoid burning. Stir after each increment. When the chocolate has fully melted, remove the ice cream from the molds and use a spoon to drizzle the chocolate over the bars as desired. To avoid a mess, try to drizzle over the melted chocolate bowl so that any drips land back into the bowl. Place the finished ice cream bars on a silicon mat or parchment paper and place the ice cream bars back in the freezer to harden fully.
  6. Serve: Grab and ice cream and enjoy.
Nutrition

Blended frozen bananas make can make a decent 'nice cream' alternative on their own - but they're terrific when combined with dates, almond butter, and a hint of coconut milk. The combination is not only flavorful, but helps keep the texture smooth. Chewy pieces of a quick, homemade walnut cookie dough are folded into the ice cream and then set into molds. The chocolate coating or drizzle is optional, but makes these bars even more irresistible.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 3-4 months


Shopping List
    Ice Cream
  • 2 frozen bananas
  • 6 tablespoons full-fat coconut milk
  • 4 medjool dates, pitted
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons smooth almond or peanut butter
  • 1/2 teaspoon cinnamon Cookie Dough
  • 2 tablespoons raw walnuts
  • 2 tablespoons raw sunflower seeds
  • 1 1/2 medjool dates, pitted
  • 1/2 tablespoon vegan mini chocolate chips
  • 3/4 teaspoon maple syrup
  • 1/4 teaspoon vanilla extract Chocolate Coating (Optional)
  • 1/2 cup vegan chocolate chips
  • 2 tablespoons coconut oil

Instructions
  1. Step 1: Place all cookie dough ingredients, except the chocolate chips, into a food processor. Blend until it reaches a thick cookie dough consistency, about 30 to 60 seconds. If the dough is not coming together, add in another 1/2 date at a time until it does. The cookie dough will feel quite oily (these are the natural oils in the nuts).
  2. Step 2: Transfer the dough to a small mixing bowl and stir in the chocolate chips. Roll the dough into tiny mini cookie dough balls. Set aside.
  3. Step 3: Place all of the ice cream ingredients in the food processor and blend until very smooth. Using a spatula, fold the small cookie dough pieces evenly into the ice cream.
  4. Step 4: Dollop the cookie dough ice cream into your ice cream molds, using popsicle sticks as needed. Flatten the tops evenly. There should be cookie dough pieces evenly strewn throughout. Place the molds in the freezer to harden overnight. Note: the amount of ice cream bars made will depend on the size of your particular molds.
  5. Step 5: To make the optional chocolate coating, heat the chocolate and coconut oil in a microwave or double boiler until melted. If using a microwave, melt the chocolate is 20 second increments to avoid burning. Stir after each increment. When the chocolate has fully melted, remove the ice cream from the molds and use a spoon to drizzle the chocolate over the bars as desired. To avoid a mess, try to drizzle over the melted chocolate bowl so that any drips land back into the bowl. Place the finished ice cream bars on a silicon mat or parchment paper and place the ice cream bars back in the freezer to harden fully.
  6. Serve: Grab and ice cream and enjoy.
Nutrition

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Chunky Monkey Nice Cream Bars

PT20M 2 frozen bananas 6 tablespoons full-fat coconut milk 4 medjool dates, pitted 2 tablespoons unsweetened shredded coconut 2 tablespoons smooth almond or peanut butter 1/2 teaspoon cinnamon 2 tablespoons raw walnuts 2 tablespoons raw sunflower seeds 1 1/2 medjool dates, pitted 1/2 tablespoon vegan mini chocolate chips 3/4 teaspoon maple syrup 1/4 teaspoon vanilla extract 1/2 cup vegan chocolate chips 2 tablespoons coconut oil Gluten Free Paleo Vegan 8 Servings Ingredients:

8 Servings

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