Peachy Ice Cream Squares

Prep Time 5

Total Time 5

Course Dessert

Cuisine American

Servings 12

1 1/2 cups almond meal, or you can also use 2 cups of raw almonds that have been soaked for 6-10 hours, drained and rinsed
1 tbsp cacao powder
3/4 cup pitted Medjool dates (about 10-12)
3-4 tbsp coconut oil

In a food processor or a blender, combine the almond meal, cacao powder, dates and coconut oil, and blend until combined. Place crust mixture into a 8-inch square baking pan that has been lined with parchment or wax paper. I usually line my baking pan with parchment paper leaving several inches of overhang to make removal easier. Freeze for at least 1 hour.

While waiting for the base (crust) to freeze, take two pints of ice cream out of the freezer to defrost.
With a pairing knife, mark an X on the bottom of the peaches. Immerse the peaches in boiling water for 30 seconds, then place them in an ice bath (a bowl with ice water). Gently peel each peach and slice them into wedges. Set the wedges aside in a bowl.
When ice cream has softened, spoon into a large mixing bowl. Blend in the peach slices and then spoon mixture into 8-inch pan atop the crust, spreading evenly. Freeze for at least two hours.
When ready to serve, remove the Peach Ice Cream mixture from the pan and cut into squares.