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kumquat | gluten-free recipes

August 5, 2016 frozen

Simple Chocolate Elvis Ice Cream Bars

Simple Chocolate Elvis Ice Cream Bars | kumquatblog.com @kumquatblog

When I was in second grade, I was obsessed with Elvis.

This was, mind you, about 1982. He was dead and buried.

Plus it was the “young” Elvis that I so loved. The late 50’s-early 60’s Jailhouse Rock, G.I. Blues, and Blue Hawaii Elvis. I had his records and watched his movies. I day-dreamed about him. That he would sing to me like he did to all of the pony-tailed girls in his movies. And fall head over heels for me.

The pièce de résistance of my Elvis-love came at school that year. I believe we were to do a report on a famous person. And dress up like them.

Yes. I impersonated Elvis. When I was 8.

I even wrote a whole play and made some friends be the teeny bopper girls who fawned and cheered as I squeaked out “Love Me Tender”. I’m sure it was pure brilliance.

Luckily, my creations these days, though Elvis-inspired, require no slicked-back hair or fake guitar strumming. You don’t have to be an 8-year-old Elvis impersonator to know of his love for peanut butter and banana sandwiches.

The simplest ever dairy-free ice cream alternative is frozen bananas blitzed in a blender. That alone makes these Simple Chocolate Elvis Ice Cream Bars the easiest homemade frozen bars out there. And better for you, too. Add a layer of peanut butter, a coating of dark chocolate, and some salty-pretzely crunch on top, and you’ve got yourself an end of summer winner.

I think there’s no doubt that Elvis would indeed fall in love with me if I offered him a plate of these. Never give up on your dreams, folks.

Simple Chocolate Elvis Ice Cream Bars | kumquatblog.com @kumquatblog

Simple Chocolate Elvis Ice Cream Bars | kumquatblog.com @kumquatblog
Simple Chocolate Elvis Ice Cream Bars | kumquatblog.com @kumquatblog

Print Pin

Simple Chocolate Elvis Ice Cream Bars

Servings 12

Ingredients

  • 3 frozen bananas peeled and cut into large chunks
  • 2 tablespoons chunky peanut butter
  • 1/2 teaspoon cinnamon
  • 11 ounces dark chocolate chips
  • 1 1/2 tablespoons coconut oil
  • 1/4 cup gluten-free pretzel sticks broken into smaller pieces
  • flakey salt such as Maldon

Instructions

  • Line an 8-inch loaf pan with plastic wrap, leaving long edges to hang over sides of pan.
  • Place frozen banana chunks into the container of a food processor or blender. Pulse or blend until smooth.
  • Transfer banana to prepared loaf pan and spread evenly across the bottom of the lined pan.
  • Stir together peanut butter and cinnamon. Quickly and carefully spoon peanut butter mixture over banana. (Spray a spatula with cooking spray to keep mixture from sticking as you spread.)
  • Place pan in freezer for at least 1 hour, or until frozen.
  • Using plastic wrap, lift frozen mixture out of the loaf pan. Cut in half lengthwise and then makes 6 cuts widthwise to result in 12 bars. Return to freezer for 30 minutes.
  • Meanwhile, combine chocolate chips and coconut oil in a medium bowl. Microwave at 15 second intervals, stirring between each, until melted (or melt over a double boiler).
  • Dip one bar at a time into chocolate, shaking off excess chocolate and place on parchment. Sprinkle with pretzel pieces and allow to set. Repeat with remaining chocolate, bars, and pretzels.
  • Return to freezer for at least 1 hour, or until frozen.
  • To serve, sprinkle with flakey salt.

Categories: frozen

Previous Post: « Perfect Panzanella with Mint
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kumquat

the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

gretchenbrownrd@gmail.com

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