Cinnamon Streusel Ice Cream Bars

Ingredients

For the base:

• 1/2 cup rolled oats
• 1/2 cup flax meal
• 12 pitted medjool dates
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1 cup brown rice crisp cereal
• 2-3 tablespoons non-dairy milk

For the ice cream layer:

• 2 bananas (frozen or not)
• 1 /2 teaspoon cinnamon
• 1 tablespoons cashew butter or almond butter (optional but highly recommended)
• 2/3 cup non-dairy milk
• 4 pitted Medjool dates

For the streusel:

• 2/3 cup oat flour
• 2 tablespoons maple syrup
• 1/4 teaspoon cinnamon

Directions

1. To make the base: Combine everything in a blender or food processor.
Process until you have a cohesive sticky dough.

2. Press into a 8×8″ pan lined with plastic wrap. Set aside.

3. To make the filling: Combine everything in a blender. Blend until smooth. Pour on top of the base. Freeze for 1 hour.

4. To make the streusel: Combine all the ingredients in a mixing bowl. Mix with a fork until you have crumbly pebble-sized pieces. Adjust the amount of flour or maple syrup, if needed.

5. After the bars have been in the freezer for 1 hour, take them out and sprinkle on the streusel. Letting the bars freeze for an hour first prevents the streusel from getting soggy. Freeze for an additional 4 hours.

6. Remove from the freezer 10 minutes before slicing and eating. Keep in the freezer.

7. Enjoy!