So, I know I’m posting another recipe with a frozen aspect, but I’m going to force myself into fall recipes soon enough. I’ve always said that it is never too cold for ice cream, so that makes this dessert okay the entire year in my book. This dessert is a great pick me up when you are in need of something sweet, cold, and healthy. Like many of my recipes, it is pretty flexible. For example, you don’t need to use any fancy molds and could just use shallow bowls or cupcake molds instead.
You could omit the protein powder or use any protein powder that you like and fits your diet. You can make the crusts ahead of time and store in the fridge until you are ready to make the banana cream (which literally takes 2 minutes). This dessert is best made ahead of time and left in the freezer to set for about two hours. This is because the banana cream/ice cream melts very quickly. Just make sure you let the pies sit out for about 5 minutes before serving.
- 1/4 cup almonds
- 1/4 cup dates, pitted and chopped
- 2 tablespoons gluten free oat flour
- 4 tablespoons coconut oil
- pinch of salt
- 2 bananas, chopped and frozen overnight
- 1 scoop vanilla protein powder
- 2 tablespoons coconut cream or milk
- Toppings: toasted coconut, sliced bananas
- Crust: Almonds and dates first in food processor until forms crumbs. Add oat flour, coconut oil, and salt and process until combined.
- Press crust into molds and refrigerate for 30 minutes.
- Pudding: Add all three ingredients to a food processor and process until completely smooth. Add to molds.
- Top with sliced bananas and toasted coconut and place in freezer for 1-2 hours.
- Leave out to soften for five minutes before serving.