Ice Cream Crunch Bars (Edit recipe)

An amazing hand held ice cream treat, made with sweet plantains! There’s always room for ice cream, right! That’s the rule we’ve always gone by in our home and especially when it’s the hand held variety! Crunchy plantain chip crust, chocolatey ganache, yummy ice cream filling! I used plantain strips from Artisan Tropic - hands down our fav!

30 minutes

00 minute

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	844
Fat:	65 g
Carbohydrates:	56 g
Protein:	15 g
Cholesterol:	31 g
Sodium:	101 mg
Fiber:	10 g
Sugars:	30 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 6-8

Ingredients

9 oz Plantain Chips, 2x 4.5 oz bags Artisan Tropic chips
.5 cup raw Macadamia Nuts, roughly diced
.5 cup Dark Chocolate Chips, roughly chopped
6 Tbsp Coconut Oil, melted
.25 cup Maple Sugar
1 tsp Pure Vanilla Extract
.125 tsp Redmond Real Salt
2 pint Vanilla Ice Cream, your favorite variety, use two flavors if you want to swirl it
.75 cup Milk, raw, or full fat coconut milk
1.25 cup Dark Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare an 8" x 8" cake pan by rubbing a little bit of coconut oil on it, then lining with parchment paper, set aside.
Place plantain chips in a food processor and pulse a few times until they are roughly crushed. Pour into a large bowl, add macadamia nuts and chopped chocolate chips. Stir to combine and set aside. You should have approximately 3½ cups.
Melt coconut oil, add vanilla and maple sugar and stir to combine. Pour over plantain mixture and mix with a rubber until well combined.
Spoon 2½ cups of mixture into the prepared pan, press carefully into the bottom creating an even layer covering the entire surface. Place in freezer to set up while you make ganache, if using.
To make ganache, warm milk slightly in a small saucepan. Remove from heat and add chocolate chips, stir until all chips are melted. Remove crust from freezer and pour ganache on top and using a spatula smooth to cover the entire bottom. Return to freezer so ganache can set up.
Remove ice cream from freezer to soften. You’ll want a thick frosting like consistency so you can smooth it out over the crust (or ganache if using.) Spoon into pan and smooth out over the bottom.
Sprinkle remaining 1u00bd cups of plantain mixture on top and press into the ice cream. Return to freezer to so ice cream can firm back up. Wait at least a Sprinkle remaining 1½ cups of plantain mixture on top and press into the ice cream. Return to freezer to so ice cream can firm back up. Wait at least a couple hours or even overnight.
When ready to serve, remove from freezer and lift out of the pan with parchment paper. Allow a few minutes for ice cream to soften and then cut into desired size servings.