Light Strawberry Shortcake Ice Cream Bars

• 2 tablespoons almond milk
• 2 bananas
• 1 teaspoon pure vanilla extract

1. Add cashews and almonds to a food processor and process into coarse powder. Add remaining Crust Ingredients and process until combined. Add more almond milk if necessary to help move the dough around. Transfer to a 8" x 8" baking dish lined with parchment paper and make a crust by pressing the dough with spatula. Dough will be sticky, just work slowly and patiently. Place it in the freezer while you are working on the filling.
2. Rinse the food processor's bowl, add bananas and process until smooth. Add remaining Filling Ingredients and process until smooth. Pour into baking dish with crust. Set aside (on a counter or in the freezer).
3. Rinse the food processor's bowl, add Strawberry Syrup Ingredients and process until smooth. Drop big spoonfuls of syrup into the filling and swirl with a butter knife.
4. Freeze for at least 6 hours or overnight. Remove from the freezer, let stand for 30 minutes at room temperature and cut into 16 squares. Serve immediately.

almond milk, bananas, vanilla

Taken from www.yummly.com/recipe/Light-Strawberry-Shortcake-Ice-Cream-Bars-931429 (may not work)