I never liked Magnum ice creams. I’m not sure if it’s because I was never allowed them (my parents always maintained a $2.00 rule at the service station) or because my Mum had brainwashed me to only like Cadbury chocolate. Whatever the reason, I was 19 when I tried my first one and to be honest, it was pretty underwhelming. Don’t get me wrong, the concept is amazing, what’s better than chocolate, caramel and ice cream? Well, maybe a chocolate and caramel icecream that doesn’t coat your teeth in sugar and make you feel like you need to visit the dentist, stat!
I have a sweet tooth, but I have more of a sweet tooth for bananas, dates and berries, which is probably because I have fillings (most likely from eating Fantales) and don’t want any new ones. So, here’s my version of a chocolate ice cream treat that’s alot better for you.
Yes, dates are quite high in sugar, but we’re talking about a ‘treat’ here. If you’re a big fan of sugary sweets, replacing refined white sugar with dates is certainly a better option because they also contain fibre, which will help to slow down your blood sugar release meaning you won’t have a sugar crash and feel like you need lie down and rest after eating them. Dates also contain a nice amount of potassium which helps to maintain and control fluid and electrolyte balance in the body, and regulates blood pressure. Potassium and sodium are both electrolytes, needed by the body in the right amounts. Sodium is the essential mineral found in salt– without it, we’d have no apetite, regular muscle cramps and diahrrea. It’s potassium’s role to eliminate excess sodium from the diet. The age old belief that eating salt will contribute to high blood pressure is a myth! You simply need to eat potassium– dates, bananas, really just a diet high in fruits and vegetables, and your body will naturally eliminate any excess salt from your diet.
70-80% of the average persons sodium intake comes from processed foods. If you make delicious treats like this (and pizza, and burgers, and chips etc) yourself, you’ll reduce that number and rest assured that the sodium you are consuming is coming from a good source. I use pink himalayan sea salt or celtic sea salt in all my recipes. These salts are high in a broad spectrum of minerals like magnesium, iron, calcium and zinc, they aren’t processed and don’t contain scary fillers like talcum powder.
This recipe will make 4 Chocolate, Caramel and Banana Icecream Bars.
- 4 bananas
- 1 tsp vanilla powder
- 3/4 cup medjool dates (about 8)
- 1 tblsp almond butter
- 1 tblsp water
- 1/4 tsp salt
- 1/2 cup cacao butter
- 1 tblsp coconut oil
- 1/4 cup cacao powder
- 2 tblsp maple syrup
- 1 tsp vanilla powder
- 1/2 tsp cinnamon
- pinch of salt
- In a food processor or high speed blender, process the bananas and vanilla powder until you have a creamy, icecream like consistency.
- Spoon banana icecream mixture onto a lined baking tray into bar-like shapes or use a silicone mould. Do this quickly, so your icecream doesn't melt, and pop into the freezer to keep chilled.
- Using a food processor or high speed blender again, process the dates, almond butter, water and salt. Start slowy so the ingredients can combine, then increase the speed until a caramel-like paste forms.
- Spread a layer of caramel over the banana icecream moulds using a spatula, then return to the freezer.
- Finely chop the cacao butter and place in a bowl with the coconut oil.
- Pour some boiling water into a bigger bowl, and place the bowl of cacao butter on top. Just make sure the water doesn't touch the bottom of the small bowl (the one containing the cacao butter). The steam from the boiling water below will melt the cacao.
- Once melted, add the maple syrup, vanilla, cinnamon and salt, and stir to combine.
- Finally, add the cacao powder. Adding this last will ensure you don't damage the heat-sensitive minerals in the cacao. You should now have a liquid chocolate.
- Remove your banana icecream and caramel bars from the freezer and one by one, coat in the chocolate. The easiest way is to get two forks– use them to lower the icecream bars into the chocolate, coat them evenly and te place back onto the baking tray.
- Coat all icecream bars, then return to the freezer to set for at least 2 hours, or overnight.