Lemon Ice Cream Bars

My husband loves lemons. I think he needs some of that tart to balance out all his sweet. Does sarcasm come through with typing? ; ) Since he truly is a sweetheart, I attempted to recreate a healthier version of his favorite lemon-y treat; lemon bars, but what I ended up with was a happy accident. Lemon isn't my normal desert flavor of choice but I love the bright flavor of these bars, and they are super simple to make. These are a great make ahead treat for a summer dinner! Enjoy!

Lemon Ice Cream Bars

Gluten Free, Vegan**
Makes 8x8 pan

For the 'bar':

1 cup blanched slivered almonds

3 medjool dates
1/8 tsp cinnamon
small pinch sea salt
coconut oil for the pan

1. Lightly oil an 8x8 inch baking dish.
2. Blend all of the ingredients in a food processor until it starts to stick together. You should see it sticking to the bottom sides of the processor bowl and it would hold together when you squeeze it.
3. Firmly press the dough evenly into the bottom of the pan.

For the 'ice-cream':

2 1/2 lemons juiced and zested (about 1/2 cup juice)

1/2 cup coconut cream* (see directions)

1/4 cup melted coconut oil

1/4 cup wildflower honey**(vegan can use maple syrup)

1. *To get the coconut cream; refrigerate a can of full-fat coconut milk over night (do not shake it) and scoop out the firm cream, leaving the watery part behind.
2. Add the lemon juice, lemon zest, coconut cream, coconut oil, and honey to a small pot and heat on low. 
3. Stir to combine and taste. Add more honey if desired but keep in mind the bar is also sweet.
4. Pour over the bar.
5. Set in the freezer for at least 4 hours.
6. Slice into desired size, serve directly from the freezer.

Notes and Substitutions

• You can use any type of nuts for the bars, walnuts are especially tasty.
• You can use any type of honey but, to me, the wildflower goes best because it has a mild taste. 

What is your favorite lemon flavored food?