Pecan Brownie Ice Cream Bars
Ingredients
- 1/2 cup (50g) pecans
- 1 Tbsp (7g) coconut flour
- 1/4 cup (25g) raw cacao
- Pinch of good-quality salt
- 6-7 (120-140g) Soft Medjool dates
- 1 litre of your favorite ice cream (vanilla, caramel, or mint)
Preparation
Prepare a 10-15cm square tinny lining with baking paper.
In a food processor, combine pecans, coconut flour, raw cacao, and a pinch of salt. Pulse until small crumbs form.
Add Soft Medjool dates to the processor (make sure to remove the pits) and pulse until the mixture starts to clump together. If needed, add more dates.
Press the mixture into the prepared tin to form the brownie base.
Take the ice cream out of the freezer and transfer it to a bowl. Allow it to soften for about 10 minutes.
Use electric beaters to whip the ice cream until it becomes completely softened and fluffy (about 30 seconds).
Spread the whipped ice cream over the brownie base in the tin.
Place the tin in the freezer for 2 hours to let the ice cream bars set.
To serve, remove the tin from the freezer and carefully run it under hot water for 10-20 seconds to loosen the slice.
Use a sharp knife to cut the dessert into desired bars.
Serve the bars topped with optional berries and store any extras in an airtight container in the freezer.
