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Granola Ice Cream Squares
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This is ice cream you will want to have for breakfast! It’s like a smoothie sprinkled with granola, but better.
Now that’s the good news.
The bad news is that you need to make it ahead of time and there are a few steps (and pans) involved. However, the steps are pretty straightforward and don’t require much effort. And trust me, the end result is worth it. Plus, it’s frozen and can last a long time!
A few notes about the recipe and ingredients:
You need two pans of the same size to make the bottom and top crusts. I used two 8-inch square and 2-inch deep pans. If you don’t have two pans, then follow the steps to freeze one half of the granola to make the top crust, and then remove it (but better return to the freezer) to make the bottom crust.
Coconut cream can sometimes be sold separately. But a good quality full-fat coconut milk stored in the fridge overnight will give you enough cream to use in this recipe.
Bananas add a lovely natural sweetness and creaminess to the recipe. Freezing them is important even though you will be freezing the mixture again. Just trust me!
It’s best to use soft dates while making the ice cream so they blend well. For the granola, drier dates will be best.
As for the almond butter, it’s a lovely flavor and fat addition, but it can be replaced with peanut butter or even tahini if you don’t have any available.
Granola Ice Cream Squares
Granola Crust
1 1/2 cups (160g) rolled oats
1/4 cup (45g) dry dates, chopped small
1/4 cup (40g) pumpkin seeds (or more oats)
3 tablespoons coconut oil or butter, melted and divided
1/4 cup + 1 tablespoon honey (100g) or maple syrup (80g)
1/8 teaspoon salt
Nice Cream
2 frozen (180-200g) bananas, chopped
1/3 cup (80g) soft pitted dates
3/4 cup (180ml) coconut cream
2 tablespoons almond butter
1 teaspoon vanilla extract
1/8 teaspoon salt
Instructions:
- To make the crust: Pre-heat the oven to 350F or 160C. Mix the oats, dates, seeds with 1 1/2 tablespoon of coconut oil or melted butter. Then spread on a baking sheet and bake for 10 minutes, stirring half way through, just until the oats are toasted. Transfer to a medium boal. Meanwhile, warm up the remaining oil/butter with the honey and salt just until it starts to gently boil, then pour over the toasted oats and stir to mix.
- Line 2 equal sized deep baking pans, about 8 by 8 inches, with parchment paper. Add half (about 175g) of the oats mixture to each pan, spreading it flat and as evenly as possible, to make a thin layer. Place both in the freezer while you make the ice cream layer. If you don’t have two pans, make one layer, freeze it for about 15 mins, then remove and keep it in the freezer still on the parchment paper, and repeat with the rest of the oats to make the second layer.
- To make the nice cream: Place the chopped frozen bananas and soft dates in a food processor and pulse 10 times until finely ground but not yet smooth. Add the rest of the ingredients and let it run until smooth and creamy.
- To assemble: Remove one of the granola crusts from the freezer. Pour the nice cream on top of the crust then place it back in the freezer for about 15 mins. You want the nice cream to become a little firm but not freeze. After 15 mins, take the pan out and top it carefully with the other granola layer (remove the parchment!). Place it back in the freezer for at lease 6 hours or overnight. Once it’s completely frozen, slice into squares, and enjoy. Make sure to return leftovers to the freezer before they start to melt.
- Stored in the freezer in an airtight container, they will last for a long time! But I’m sure they will be gone in a short time.
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أريج صالح | 5th Mar 23
شكراً على الوصفات الرآئعه والمفيده .. خياراتك وانتقائك للأغذيه ممتازه ومغذيه ومتنوعه .. جربت بعضها وكانت ناجحه ولذيذه ف شكراً لك 💚 وشكراً على فيديوهات اليوتيوب أيضاً محفزه وجميله … جربت طريقه للخميره الطبيعيه ولم تنجح .. وجربت طريقتك ونجحت ف شكراً لك 💚
Arwa | 6th Mar 23
شكراً أريج 🤍