Pecan Brownie Ice Cream Bars
Ingredients
- 1/2 cup (50g) pecans
- 1 Tbsp (7g) coconut flour
- 1/4 cup (25g) raw cacao
- Pinch good-quality salt
- 6-7 (120-140g) Soft Medjool dates
- 1/2 tub @sodeliciousau Vanilla ice cream
- 1 tub @sodeliciousau Salted caramel and chocolate chip ice cream
Preparation
Prepare a 10-15cm square tin by lining it with baking paper
Add everything except the dates to a food processor and pulse until very small crumbs have formed
Add dates, ensuring you remove pips, and pulse until the mix starts to clump together; if it doesn't, add more dates and press into tin
Remove ice creams from the freezer and place each into a bowl, then allow to soften for 10-15 minutes
Add the vanilla ice cream and spread into an even layer, then top with salted caramel ice cream and smooth to form a second even layer
Freeze for 2 hours
Serving
Remove from the freezer and carefully run the tin under hot water for 10-20 seconds, ensuring no water enters the ice cream
Use a sharp knife to cut into desired bars and serve topped with optional berries
Store any extras in an airtight container in the freezer
