Yesterday, I made this delightful dessert during my breaks from mowing the lawn. I’ll be serving it on Father’s Day, but it’s perfect for any summer occasion. (Always make it by at least the day before, so it has plenty of time to freeze.)
I’m in the habit of storing overly ripe bananas in a gallon-size Ziplock bag in the freezer.
This recipe uses one gallon of those bananas, cut into 2” pieces—and a springform pan.
Directions
In a food processor, mix together:
3 cups rolled oats
1/3 cup cacao powder
1 cup chopped walnuts
1 cup pitted dates
1/2 cup melted peanut butter (microwave for 40 seconds)
Then, stir in 1/3 of the frozen bananas blended in Vitamix with enough almond milk to form a creamy, soft-serve texture.
Spread this mixture on the bottom of a springform pan. Place in the freezer for a couple of hours.
Then, add another layer of frozen bananas, 1/3 cup cacao powder, and enough almond milk to blend into the consistency of soft-serve ice cream. Stir in a handful of chopped walnuts, and then spread this mixture on top of the previous frozen layer.
Put into freezer for another couple of hours.
Lastly, top with a final layer of blended frozen bananas, almond milk, and a teaspoon of maple extract. Spread this creamy mixture on top and garnish with a handful of chopped walnuts.
Freeze for another couple of hours.
Twenty-minutes before serving, release the frozen dessert from the springform pan by dipping it into hot water for twenty seconds. Then, gently release it from the pan and place it on a serving platter. Allow it to sit at room temperature for twenty minutes before serving. (Use a knife dipped in hot water for cutting the slices.)
Enjoy!
Emily Boller, wife, mother, artist, and author is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture.
In her free time, she loves to chase sunrises, grow flowers and vegetables, and can homemade soups.