Ice cream bars?

[startootsie]

Does anybody have a good raw ice cream bar recipe? Or idea? I was thinking of something like taking a banana and dipping it in chocolate souce and freezing it, but I am trying to think of something else for the inside too.
Any ideas?

[maydolphin10]

omg i was just thinking of the same thing a couple of days ago! i was thinking of dipping popsicle molds into chocolate and then using a nutbased ice cream like a recipe from "vice cream" to fill it up

[startootsie]

Just wondering, what is "Vice cream"?

[Rawkinlocs]

Startootsie,

You just helped me figure out MY dilemna!

I bought these really cute 'sicle molds from Target to make fruity pops for the kids. I was trying to figure out how to make an ice cream bar or an orangesicle using them. Now I see it...all I'd have to do is make the vice cream recipe and fill the molds with that and freeze then dip THAT into chocolate or orange juice (and the orange juice would be the entire peeled orange juiced in a champion OR blended in the Vitamix (did that and it works great to make a heavier orange juice that's closer to the bottled orange juice) and dip in that...maybe dip it once, freeze then dip again for a heavier coating and freeze.

Thank you for indirectly helping me! :)

Vice Cream is a book that was written by a guy with recipes for vegan ice cream...some are cooked and some are uncooked but all are dairy/egg-free

Now, here is the Vice Cream recipe as was posted here a while ago by Truthseeker:

============
These are all from the book "Vice Cream"

(haven't tried this one but it looked so good I had to post it)

Melon Mania:

2 1/2 pounds sliced honeydue melon or cantaloupe
1 cup cashews or cashew pieces
1/2 cup packed pitted medjool dates

Run melon through a juicer to make 3 cups of juice.
Combine the melon juice, cashews and dates in a blender. Blend on high until silky smooth, at least 1 minute.
Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for a least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.

RAW CAROB:

2 1/2 cups coconut water
1 cup cashews or cashew pieces
3/4 cup packed pitted honey dates
1/2 cup unsweetened carob powder

combine the coconut water and cashew in a blender. Blend on high until silky smooth, at least 1 minute. Add the dates and continue blending until smooth. With the motor running, add the carob powder and blend until evenly distributed.
Place the blender in freezer for 40 minutes to 1 hour or in the fridge for at least 1 hour or up to overnight until well chilled.
Pour mixture into ice cream maker and follow manufacturer's instructions.

BLACK FOREST:

3/4 cup packed pitted black dates
3/4 cup purified water or coconut water
1 3/4 pounds bing, lambert or rainier cherries, pitted, plus 1 cup chopped pitted cherries
1 cup cashews or cashew pieces
1/2 cup carob powder]

Place the dates in a jar and add the purified water. Refrigerate overnight. Drain, reserving the sweet soaking liquid.
Run the 1 3/4 pounds cherries through a juicer to make 2 cups juice.
Combine the cherry juice, cashews, and dates and their soaking liquid in a blender. Blend on high until silky smooth, at least 1 minute. With the motor running, add the carob powder and blend until evenly distributed. Place the blender in the freezer for 40 minutes to 1 hour or in fridge for at least 1 hour or up to overnight, until well chilled.

Place the chopped cherries in the freezer to chill.
Pour the cherry juice mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Remove the cover and blade from the ice cream maker and fold in the chopped cherries, distributing evenly. Serve immediately or transfer to containers and store in freezer till ready to use.

PECAN PIE:

1 vanilla bean
1 cup chopped pecans
3 cups pecan milk
1 cup packed pitted honey dates

Cut the vanilla bean into small pieces (I just use vanilla extract).
Grind to a fine powder in a clean coffee grinder. Place the chopped peacans in the freezer to chill.
Combine the ground vanilla, pecan milk, and the dates in a blender.
Blend on high until silky smooth.......
yada, yada, yada...bla, bla, bla....

After you have frozen according to the manufacturer's instructions, remove the cover and blade from the ice cream maker and fold in the chopped peacans, distributing evenly.

IF YOUR NOT AGAINST MAPLE SYRUP THEN:


THIS RECIPE R....O....C....K....S !!!!!!!!! you will NEVER miss sad again!

MAPLE WALNUT:

1 1/4 cups chopped walnuts
1 1/2 cups cashews or cashew pieces
1 1/2 cup purified water
1 cup maple syrup (I guess you could sub agava for this)
1/4 teaspoon alcohol-free maple flavor/extract

Place the walnuts in the freezer to chill.
Combine the cashew, water, syrup, and maple flavor in a blender.
Blend on high until silky smooth
yada, yada, yada, bla, bla, bla...

Pour the mixture into an ice cream maker and freeze according to the instructions. Remove the cover and blade from the ice cream maker and fold in the walnuts, distributing evenly.
Serve immediately

I think you get the gist of the directions so I'm going to skip them now.

Vanilla Delight

2 vanilla beans
2 cups cashews or pieces
2 cups purified water
1 cup maple syrup

Grind vanilla bean in coffee grinder.
Combine vanilla , cashews, water and syrup in blender.....and yer off! (same directions as above recipes apply here!)

CHOCOLATE:

1 3/4 cups cashews or pieces
1 3/4 cups water
1 cup maple syrup
2 teaspoons alcohol-free vanilla flavor
1/4 teaspoon " " almond flavor
1/2 cup unsweetened cocoa powder (try grinding cacao in a coffee mill)

Blend everying up. Directions same as all of the above.

[startootsie]

Thank you for the recipes! :) They sound so good!

[Lunar*Fey]

I was thinking about this when I was walking home from my bus stop one day and say one of those toasted almond ice cream bar wrappers on the road. I was thinking you could make a banana ice cream and freeze it in a mold, and then dip it in a chocolate or carob sauce or just agave or something and then sprinkle chopped nuts on top and it would be just like one of those toasted almond things, only way better! :)But that's basically the same thing other people said

[startootsie]

I was trying to make something like that too! Cause I used to eat those. I pretty much know what to do for the chocolate sauce, it was the filling I was having trouble with. For the chocolate sauce I was thinking taking cacao nibs (grinded) and carob, some coconut butter , vanilla and agave. I might try that!

[startootsie]

Can walnuts work as well as cashews? I mean in taste and creamness. :confused:

[Rawkinlocs]

Can walnuts work as well as cashews? I mean in taste and creamness. :confused:

If you maybe soaked them for at least an hour first and blended REALLY well they might work...not sure as I haven't tried it using walnuts before. But one thing you could do is to blend up (1:1 ratio) walnuts and water, strain and make a walnut cream (using less water will make a cream rather than nut milk) and then to that, add agave, salt, vanilla, etc. The flavor might be a bit different, but I believe it would taste good! If you DO try it, let us know how it works out!

[startootsie]

I was thinking soaking walnuts would help too. I will trysomething with them and let you know how it goes.

[maydolphin10]

i usually use walnuts and it gets really smooth and tastes awesome. cashews r much better, but walnuts work well 2