Coconut….mmmm…

Coconut, Rum, and Chocolate Crumble Ice Cream BarsMakes one 11ish inch pan (about 21 bars)
For the crumble:

1 cup rolled oats

1 cup all purpose flour

½ cup shredded unsweetened coconut

¼ cup granulated sugar

¼ cup almond slivers

1 teaspoon vanilla extract

¼ teaspoon salt

¼ cup melted coconut oil

¼ cup cold butter, cut in cubes

For the coconut ice cream:
2 cans full fat coconut milk

3 teaspoon vanilla extract

¼ cup dark rum

⅓ cup granulated sugar

3 tablespoons maple syrup

1 tsp lemon zest

¼ cup shredded unsweetened coconut, toasted

½ cup whipping cream

For the chocolate ice cream:
2 cans full fat coconut milk

½ cup cocoa powder

¼ cup chocolate sauce (you can use hershey’s or similar)

2 teaspoons vanilla

⅓ cup granulated sugar (more if you like it sweeter rather than bitter chocolate)

½ cup whipping cream

Toppings:
Melted chocolate (2 dark chocolate bars microwaved to melt then add a dollop of coconut oil and stir)

Shredded coconut

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