Banana & Vanilla Whey Protein Filled Dark Chocolate Ice Cream Bars

This was a total “I wonder what would happen if…” kind of recipe. It began with me making a batter for protein chocolates before deciding to send the whole thing to the wind by moulding the batter into elongated bar shapes, sticking a fork in them, and cooling it all in the freezer. I was inspired to do this mostly because halfway through making the chocolates, I realized it was too hot and who wants protein-filled chocolates when one can have a protein-filled ice cream bar instead (to munch while watching Croatia demolish Ireland at the Euro 2012!)

Ingredients:

1 banana
1/2 cup cottage cheese
1/2 cup vanilla whey protein
1/4 cup coconut flour
1/4 cup buckwheat flakes (could sub with oats too or quinoa flakes)
1/4 cup almonds
1/4 cup brazil nuts

Directions:

1. Mixed together and shaped into four ‘ovals’ before being thrown inside a bowl of melted chocolate (more of this below)

2. I mixed the above with a tiiiiiny bit of water, enough to make the ingredients stick together to form a batter I could then roughly shape into six ‘ovals.’ The point of shaping them (or, rather, attempting to shape them) this was way to create an ice-cream-bar-type shape, you know, rounded but flat à la Magnum? Yeah 😉

3. After shaping my six bars, I proceeded to melt a bar of 85% dark chocolate in a bain marie (a glass bowl on top of a pot of boiling water) and dunked each of them in there. I then stuck a little fork through the middle of each bar, moved the bars to a tray, and moved them all to the freezer for a good hour.

4. When they were ready, I wrapped them all in (blue) aluminium foil. I did this because I’m of the belief that part of the beauty of buying ice cream bars is unwrapping them (I mean, it usually only lasts a few seconds – the unwrapping of an ice cream bar – but within those few seconds, ah, it’s like reverting to being a kid again, anticipating the excitement that comes with taking that first bite where one breaks through the cold chocolate shell and arrive at that soft creamy center!)

This is the last recipe I give you without macros because it’s the last recipe I made in Stockholm, while under the dictum of point number 5 right here. I’m now back home in England though so, from tomorrow onwards, macro-containing recipes are back with a vengeance, BOOM!