I am in love with deconstructed ice cream bars! They are much faster and easier than making traditional ice cream bars, which requires a mold and popsicle stick. Rather, for a deconstructed ice cream bar, all you need is the good stuff…the ice cream and chocolate shell.
1 tbsp raw cacao powder
2 tbsp coconut oil
1 tbsp agave nectar (or any runny sweetener)
1/4 tsp vanilla extract
Chocolate Ice Cream
2 frozen bananas (frozen for at least 24 hours)
1-2 tbsp raw cacao powder
(optional) 1-2 drops essential oil (sweet orange, mint)
To make the Chocolate Shell:
- You will want to make sure that the coconut oil is in liquid form. If your coconut oil is solid, warm it by sitting it out in the sun or on a warm stove.
- Mix all the ingredients in a small bowl very well. Set aside. The chocolate sauce should be runny.
To make the Chocolate Ice Cream:
- Chop the frozen the bananas into large chunks.
Place all the ingredients in your food processor or high speed blender, and blend until creamy.
- Scoop the ice cream into a bowl, then pour the Chocolate Shell on top.
Enjoy! Share this recipe with your friends <3 <3