Peach Ice Cream Bars
Ingredients
Base
- 1 tbsp ground flax seed
- 3 tbsp water
- 2 cups rolled oats
- 1/3 cup almond butter
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
Peach Ice Cream
- 2 cups frozen peaches
- 2 frozen bananas
- 1/4 cup canned full-fat coconut milk
- 1 tbsp maple syrup
- Juice of half a lime (about 1 tbsp)
- 1 fresh peach, sliced thin
Preparation
Prepare your flax egg by combining the water and ground flax together. Set aside to gel for about 5 minutes.
In a food processor, add the base ingredients and pulse until the mixture starts to stick together like a dough.
Take the dough and press it flat onto a parchment-lined baking tray using slightly damp hands or the back of a large spoon to create a base.
In the same food processor, blend the frozen peaches, frozen bananas, maple syrup, lime juice, and coconut milk until completely smooth and creamy.
Scoop the peach ice cream layer on top of the base and smooth it out.
To decorate, add thinly sliced fresh ripe peaches and coconut flakes on top.
Place the dish into the freezer for at least 3 hours or until the ice cream is firm.
Remove the tray from the freezer and let it thaw for 5 to 10 minutes. Carefully lift the dessert out of the tray with the parchment paper.
Use a sharp knife to cut the block into 9 equal squares and serve.
