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Scarlette Swaps: Super Ice Cream Bowl Recipe #3

2/3/2014

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Elvis Presley 
Ice Cream Sandwiches

by Boston Scarlette

INGREDIENTS
1 box Graham Crackers
1 Banana (semi ripe)
1 c. Smoothe Peanut Butter or Almond Butter
1 c. Brown Sugar
2 1/4 c. Unsweetened Almond Milk
1 Tbsp. Tapioca Flour (or cornstarch)
1 Tbsp. Pure Vanilla Extract (Singing Dog Brand is great)
3/4 tsp Sea Salt
4 oz. Dark Chocolate (Chopped)
DIRECTIONS
  • In a medium sauce pan, combine unsweetened almond milk, brown sugar, tapioca flour, pure vanilla extract and sea salt.
  • Whisk in smoothe peanut butter until thickens (a good indicator, is when small bubbles appear...kind of like when making pancakes).
  • Remove from heat.
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  • Freeze for one hour. Let cool, but do not let completely freeze.
  • Chop Dark Chocolate. (if you don't like dark chocolate, you can replace with semi sweet).
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  • Grab a cookie sheet and line with parchment paper.
  • Remove peanut butter ice cream from the freezer and combine with dark chocolate chunks.
  • Pour peanut butter ice cream mixture onto cookie sheet.
  • Cover with another sheet of parchment paper.
  • Freeze for 4 hours or more.
  • Cut Peanut Butter Ice Cream into squares. Measure with Graham Crackers.
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  • Flip over squares into serving or storage tray.
  • Add Banana slices on top.
  • Top with Graham Square to complete Elvis Presley Ice Cream Sandwich.
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