Description
These easy Banana Peanut Butter Ice Cream Bars are a creamy, naturally sweetened frozen treat perfect for a healthy dessert or snack. Made with ripe bananas, rich peanut butter, and coated in a smooth dairy-free chocolate layer, these bars are dairy-free, naturally vegan, and require no added ice cream maker. Ready in about 25 minutes of prep and then frozen until solid, they are perfect for a refreshing and satisfying treat on warm days.
Ingredients
Banana Ice Cream Base
- 6 medium bananas (NOT frozen or previously frozen bananas)
- 1½ cups (380 grams) peanut butter (smooth or crunchy)
- 6 tablespoons brown sugar or coconut sugar (DO NOT reduce this amount)
- ½ teaspoon salt (omit if the peanut butter is salted)
Chocolate Coating
- 2 cups (350 grams) dairy-free chocolate chips
- 4 tablespoons coconut oil (refined coconut oil recommended if you prefer no coconut flavor)
Instructions
- Prepare the Pan: Line an 8 x 8 inch square pan with a single sheet of parchment paper. The paper may not stay perfectly in place but that’s okay for now.
- Prepare Banana Mixture: Peel the bananas and break them into chunks. Add these banana chunks to the bowl of a food processor or blender.
- Blend Ingredients: Add the peanut butter, brown sugar (or coconut sugar), and salt to the bananas. Blend the mixture until completely smooth, scraping down the sides halfway through for even consistency.
- Freeze the Mixture: Pour the smooth banana-peanut butter mixture into the lined pan, pressing it down gently to settle it evenly and smooth out big creases in the parchment paper. Place the pan in the freezer for several hours or preferably overnight until completely solid.
- Chill Baking Sheet: Place a baking sheet into the freezer to chill, which will be used for setting the bars after coating.
- Melt Chocolate Coating: Combine the dairy-free chocolate chips and coconut oil in a heatproof bowl. Melt the mixture gently over simmering water or in short bursts in a microwave, stirring occasionally. Allow the melted chocolate to cool completely to room temperature.
- Cut Ice Cream Bars: Remove the frozen banana mixture from the pan by lifting the parchment paper onto a cutting board. Trim edges to neaten if desired, then cut into 14 bars or smaller portions. Place the cut bars on the chilled baking sheet lined with the original parchment paper. Return them to the freezer for a few minutes to ensure the bars are fully solid before coating.
- Coat Bars in Chocolate: Once the chocolate is at room temperature and bars are frozen solid, drop each bar individually into the melted chocolate. Use a spoon to coat fully, then transfer with two forks back onto the parchment-lined baking sheet. Repeat until all bars are coated.
- Set the Coating: Place the baking sheet with chocolate-coated bars in the freezer for a few minutes until the chocolate sets completely.
- Store the Bars: Once set, transfer the bars to a freezer-safe container or freezer bag for storage. Keep frozen until ready to enjoy.
Notes
- Do not use previously frozen bananas as they won't blend as smoothly for the ice cream base.
- Do not omit coconut oil in the chocolate coating; it helps the chocolate set with a smooth shell.
- If peanut butter is salted, omit the added salt to avoid oversalting.
- Refined coconut oil is best if you want a neutral flavor without coconut taste.
- Cut bars smaller for bite-sized treats or larger for more substantial dessert portions.
- Ensure the chocolate is cool before dipping to avoid melting the bars prematurely.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
