Pomegranate Passionfruit Ice Cream Bars

Pomegranate Passionfruit Ice Cream Bars

Occasionally I will come across a blog on the internet that is dedicated to food and I will sit there for hours just mesmerized by the amazing things that this person has made. Lately, I have decided to start trying these things myself because I believe that if they can make something as great looking as that, then I can at least try.

I recently had this experience with the food blog  my darling lemon thyme and just sat at my computer in a daze for several hours. I picked two of her recipes (one of which will be another post), but the first one I attempted was ice cream bars. The flavor I decided I would use was Pomegranate Passionfruit, because why not.

Pomegranate Passionfruit Ice Cream Bars

June 14, 2017
: 8
: 10 min
: 2 hr
: 2 hr 10 min

By:

Ingredients
  • 2 cups (350g) natural dried apricots (not sulphite treated)
  • 1 1/2 cups (135g) shredded coconut
  • The finely grated zest 1 orange
  • 1 tablespoon virgin coconut oil
  • 3/4 cup (70g) pistachio nuts, roughly chopped
  • 1 litre tub whatever ice cream or sorbet you choose (I will say though, the PP is really good)
Directions
  • Step 1 Here, I will paste her instructions:
  • Step 2 Line a 28 x 18cm slice tin with baking paper, extending up and over the side by 2cm (this will help when it comes time to lift the bars out of the tin). Remove the tub of ice cream from the freezer and set aside on the bench to soften slightly. Place apricots, coconut, zest and coconut oil into a small food processor and pulse until a rough paste forms. Transfer to a bowl and mix through the chopped pistachios.
  • Step 3 Divide the apricot mixture in half, then press half into the base of the slice tin, using the back of an oiled spoon to pack it down firmly. Scoop ice cream out of the tub and into the tin, using the back of a spoon or an offset spatula to smooth the top. Return to the freezer for 2-4 hours or until firm. Scatter the remaining apricot mixture over the top and pack down with a spoon. Return to the freezer until ready to serve.
  • Step 4 To serve, remove the ice cream ‘slab’ from the tin using the baking paper overhang and transfer to a chopping board. Run a large, sharp knife under warm water then slice into 16-18 bars. Serve immediately or pack into containers and return to the freezer for later.
  • Step 5 Enjoy!

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