Cacao nutty brownie base with an layer of creamy banana ice cream, topped with a thin dark chocolate layer ... These Vegan Ice Cream Brownie Bars are perfect for your summer day, or whenever. Why not?
In a food processor, add the pitted dates. Chop them into fine pieces.
Add other ingredients for the base. Continue to process to bring all together.
Depending on the teture, add a dash of water to help binding the ingredients. The mixture should stick together when pressed between your fingers.
Grab a loaf pan lined with parchment paper, or use a silicone bar mold as I do. Transfer the base mixture into the mold. Press down firmly. Place it into the freezer while we move on.
To make the ice cream layer
In the same food processor, add frozen banana slices and almond milk. Blend until smooth. Stop and scrape down the sides as needed.
Take out the mold from the freezer. Pour the ice cream mixture into the mold. Return to the freezer until the ice cream layer is set.
To make the chocolate topping
Melt the cacao butter in a bowl over a simmer water or in a microwave. Then add the rest ingredients. Mix to combine.
Remove the mold from the freezer. Drizzle the chocolate topping onto the top. Gently wiggle the pan to let the chocolate evenly cover the ice cream layer. Wait for about 15 seconds to let the chocolate solidify and EAT!