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1
For the ice cream: Blend frozen bananas in a food process or strong blender.
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Tip: Take bananas out of freezer and let them sit for about 15 minutes.
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If the bananas are too frozen, it takes forever and its a bit hard on the food processor.
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For the cookie layers: Place the dates, nuts, cocoa, and salt in a food processor.
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Blend until ingredients are thoroughly mixed.
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The mixture should stick together.
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If a little dry, add just a splash of water.
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8
Line an 8x8 square baking dish with parchment paper.
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9
Press half of the mixture into the dish.
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Remove this cookie layer (along with the parchment paper) and place in the freezer for about 15 minutes or longer.
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11
Take the remaining cookie mixture and press it into the same 8x8 baking dish, this time with no parchment paper.
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12
Pour the banana ice cream onto the cookie layer.
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13
Remove the top cookie layer out of the freezer.
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14
Very gently remove cookie layer off of the parchment paper and place on top of the ice cream.
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15
Freeze for a couple of hours or overnight.
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16
Serving suggestion: Serve with fresh raspberries or raspberry syrup.
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17
(Just heat raspberries on stove top for about 5 minutes.)
