Blueberry Banana Ice Cream Bars

Don't you just love the summer time? So many wonderful fruits available, and usually on sale! Blueberries were going for really cheap the past couple weeks at the grocery store, so I stocked up and decided what better way to use them than a cool summer treat like ice cream? With this heat, it just seemed like the perfect dessert. I decided to do something a little different than just regular ice cream, so I made a chocolate brownie crust with nuts and dates and turned them into ice cream bars!

As you can see in the photos, the ice cream is super smooth and creamy, even though its 100% dairy free. It's made with a blend of coconut milk, bananas, blueberries, and honey. So it's naturally sweet and creamy, without any heavily processed foods! It also contains no eggs, so if you're a vegan you can probably substitute the honey for maple syrup or agave nectar and I'm sure it will taste just as good.

Ingredients:
Chocolate Brownie Crust:

• 1/4 Cup Almonds
• 1/4 Cup Walnuts
• 7 Medjool Dates, pitted
• 3/4 tsp Vanilla Extract
• 1/2 Cup Almond Flour
• 1/3 Cup Cacao Powder
• 3/4 TBSP Coconut Oil, melted
• 1/8 tsp Salt

Blueberry Banana Ice Cream:

• 1 (14oz) Can Full-Fat Coconut Milk, refrigerated overnight
• 1 TBSP Raw Local Honey
• 2 Medium Ripe Bananas, mashed
• 1 tsp Vanilla Extract
• 1/8 tsp Salt
• 1 Cup + 1/2 Cup Blueberries

Directions:
Chocolate Brownie Crust:
Combine the almonds and walnuts in a food processor and blend to a crumbled meal. Remove from processor and set aside. Add the dates and vanilla to the food processor and blend until you get a thick paste, it should roll itself into a ball. When that happens add in the blended nuts, almond flour, cacao powder, coconut oil, and salt. Process until well combined into a crumbly texture.

Should look something like this

Line an 8x8 inch freezer safe dish with parchment paper and press brownie mixture in an even layer on the bottom. Place in freezer while you prepare your ice cream.

Ice Cream:
In a mixing bowl combine the coconut milk, honey, bananas, vanilla extract, salt, and 1 cup of the blueberries and blend until everything is well combined. Pour the ice cream mixture into your ice cream maker and follow manufacturers directions. Once the ice cream is the consistency of soft serve (took my machine 20 minutes), add in the remaining 1/2 cup blueberries and mix for an additional 1-2 minutes.

Finished ice cream!

Remove brownie crust pan from freezer and spread ice cream in an even layer over top. Sprinkle a few extra blueberries over top if you like. Cover and return to freezer, let chill for about an hour or so before serving. Store leftovers in the freezer.

Creamy, melty, and delicious!