Granola and no-churn banana ice cream bars
IT TASTES LIKE THE LONG MISSING EMPATHY IN ALL HEALTHY BREAKFASTS, AT LAST, FINALY TAKING PITY IN ALL THE UNGODLY URGES WE HUMAN BEINGS HAVE TO DEAL WITH
This is a desperate attempt to counter the tyranny that is summer in Hong Kong while still upholding a minimal level of personal responsibilities such as eating fruits and vegetables, taking fibers, lowering cholesterol and such sad things in life that we all to have bend to at one point or another. Crunchy yet slightly chewy granola crusts sensibly consisting of rolled oats, corn flakes, seeds and popped grains, sandwiching a less reasonable yet thick layer of no-churn ice cream rampant with cream and sweetened condensed milk, the only good judgment of which is made with the inclusion of two frozen bananas.
It tastes like empathy in a healthy breakfast, at last, finally understanding and taking pity in all the ungodly urges we human beings have to deal with in real life situations. And I’d say the constancy of 34 degrees celsius with 80% humidity is as real as fuck.
- 1 1/2 cup muesli of your choice (see note *)
- 1/2 cup rolled oats
- 3 tbsp unsalted butter, melted
- 1/4 cup (80 grams) honey
- 1 tsp (7 grams) molasses
- 1/8 tsp salt
- 1 cup (245 grams) heavy cream, cold
- 2 medium-sized bananas, peeled and frozen
- 1/2 cup (153 grams) sweetened condensed milk (see note **)
- small pinch of salt
- GRANOLA CRUST: Preheat the oven on 350 F/175 C. Evenly mix muesli, rolled oats and 1 1/2 tbsp of melted butter, then spread them evenly on a baking-sheet. Bake for 10 minutes, stirring once in between, until lightly toasted. Meanwhile, in a small pot, bring the remaining melted butter, honey, molasses and salt to a simmer and cook for about 30 seconds. In a large bowl, pour the syrup over the toasted muesli-mixture, and stir until evenly coated.
- Line two 6"~7" (15~18 cm) square brownie pans with parchments (or you can use other pans with similar dimensions, as long as they are deep). Divide the muesli-mixture into each pans, and press it flat and tightly packed with a large spoon. Transfer into the freezer to harden while you prepare the ice cream.
- NO-CHURN BANANA ICE CREAM: In a large bowl, whisk heavy cream until lightly whipped and soft peaks form, set aside in the fridge. Cut the frozen bananas into small pieces and transfer into a food-processor, then pulse until finely ground and clumped up. Add sweetened condensed milk and salt, and run until smooth and creamy. Fold the banana-mixture into the whipped cream until evenly combined.
- TO PUT TOGETHER: Remove the granola crusts from the freezer. Pour the banana batter into one of the pans, over the top of the granola crust, then top it with the other sheet of granola crust (depending on the depth of the pans, you may have a few tbsp of banana batter left). Gently press the top granola crust so it's encased and leveled, then transfer back into the freezer to freeze for at least 6 hours to overnight. Once completely hardened, cut it into small bars and wrap each inside a small piece of parchment paper and return to the freezer. Grab one, or two, or three, whenever necessary.
* You can use any type of your favorite muesli to make this recipe. Mine was a combination of mini corn flakes, oats, seeds, raisins and popped grains.
** I always prefer my desserts on the mild side of sweetness, and this recipe is probably on the maximum end of the scale. However, ice creams do need a sufficient amount of sugar to achieve an ideal texture, so if you like your desserts sweeter, feel free to increase the amount of sweetened condensed milk to 2/3 cup (200 grams). And if you don't mind a bit more ice crystals in the ice cream, you can reduce it by a couple tbsp.