Strawberry Shortcake Ice Cream Squares

By JenHall

haven't tried this yet - from ifoodreal on IG

Ingredients

• Crust:
• 1 cup cashews, raw
• 1 cup almonds, raw
• 1/4 cup maple syrup or honey
• 2 T almond milk, unsweetened
• 2 t pure vanilla extract
• 1 t cinnamon
• 1/4 t salt
• Filling:
• 2 ripe bananas, large (7"-8" long)
• 1 14 oz can coconut milk
• 2 T coconut oil, melted
• 2 t pure vanilla extract
• Strawberry Syrup:
• 2 cups strawberries, hulled & quartered
• 2 T maple syrup or honey
• 1 t pure vanilla extract
• 1/2 t cinnamon

Preparation

Step 1

Add cashews and almonds to a food processor and process into coarse powder. Add remaining crust ingredients & process until combined. Add more almond mild if necessary to help move the dough around. Transfer to an 8" x 8" baking dish lined with parchment paper and make a crust by pressing dough with a spatula. Dough will be sticky, just work slowly & patiently. Place it in the freezer while you are working on the filling.

Rinse the food processor's bowl, add bananas and process until smooth. Add remaining filling ingredients & process until smooth. Pour into baking dish with crust. Set aside

Rinse the food processor's bowl, add Strawberry Syrup ingredients and process until smooth. Drop by big spoonfuls into the filling and swirl with a butter knife.

Freeze for at least 6 hours or overnight. Remove from freezer, let stand for 30 minutes at room temperature and cut into 16 squares. Serve immediately.

Storage Instructions: freeze in an airtight container for up to 1 month. Before serving, always let stand at room temperature for 30 minutes and service immediately.