These King-inspired Simple Chocolate Elvis Ice Cream Bars are the easiest dairy free, gluten free frozen bars out there.
Today, I want to tell you something I haven't told many people.
I am not even sure I've told my husband.
Okay... here it goes.
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.
These King-inspired Simple Chocolate Elvis Ice Cream Bars are the easiest #dairyfree frozen bars via @kumquatblog Tweet this
Simple Chocolate Elvis Ice Cream Bars
- 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
- 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.