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Easy Banana Peanut Butter Ice Cream Bars

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You are going to love these Super Easy Banana Peanut Butter Ice Cream Bars! They are ridiculously easy to make & only have 5 ingredients (plus salt)! 

Slightly melty Super Easy Banana Peanut Butter Ice Cream bar resting on a pile of sliced banana

Super Easy Banana Peanut Butter Ice Cream Bars are where it’s at. They are where I’ve been at for the past few weeks. Like literally. I have eaten one every day for as long as I can remember and I still keep making them. I don’t think I will ever get fed up because. Banana. Peanut Butter. Chocolate 😍

How can anyone ever get fed up with that combo??!

Before this obsession, it was my Creamy Lemon Cheesecake Pops. It’s summer. Eating frozen treats is mandatory. You absolutely need to have had some ice cream dripping down your chin on at least a handful of occasions before falls arrives. It just has to be that way. Take my word for it and bring on these amazingly simple, super-duper easy Banana Peanut Butter Ice Cream Bars.

Banana Peanut Butter Ice Cream Bars - inside shot

They have only 5 ingredients and really are ridiculously easy to make! I made a video for you to see just how easy, so you don’t think I’m telling you fibs. If you scroll down it’s just above the recipe but basically, all you do is:

  • Blend up ripe bananas with peanut butter, coconut sugar and a pinch of salt
  • Freeze in an 8 x 8 (ish) square pan
  • Melt some chocolate and coconut oil together
  • Cut the frozen banana peanut butter mixture into bars or squares
  • Dip them into the melted chocolate
  • Freeze again for a bit

Then let melty vegan ice cream bar deliciousness commence.

Super Easy Banana Peanut Butter Ice Cream Bars stacked

I use my food processor to blend it all up but a blender works well too, and you don’t need to have a particularly powerful one either because unlike nice-cream, the bananas in this recipe are not frozen so it’s not hard work for your machine.

Believe me when I say that you are just a few simple steps away from slurping ridiculously delicious, peanut buttery, chocolatey, frozen goodness.

banana peanut butter ice cream bars - artsy close-up shot

And talking of peanut buttery, chocolatey, frozen goodness.

And Super Easy Banana Peanut Butter Ice Cream Bars.

BRB🏃‍♀️😛

……Let me know what you think in the comments below and tag me in your pics on Instagram. I would love to see!

HOW TO MAKE SUPER EASY BANANA PEANUT BUTTER ICE CREAM BARS


Slightly melty Super Easy Banana Peanut Butter Ice Cream bar resting on a pile of sliced banana
4.56 from 9 votes
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Super Easy Banana Peanut Butter Ice Cream Bars

You are going to love these Super Easy Banana Peanut Butter Ice Cream Bars! They are ridiculously easy to make & only have 5 ingredients (plus salt)! 

Course Dessert, Snack
Recipe Type gluten-free, vegan
Prep Time 25 minutes
Total Time 25 minutes
Servings 14 bars
Calories 309 kcal
Author Melanie McDonald

Ingredients

  • 6 medium bananas , NOT frozen or previously frozen bananas
  • 380g / 1½ cups peanut butter
  • 6 tablespoons coconut sugar , DO NOT reduce this amount
  • ½ teaspoon salt
  • 350g | 2 cups chocolate chips
  • 8 tablespoons coconut oil , if you prefer no coconut flavour use refined coconut oil (DO NOT be tempted to omit the coconut oil. Coating the ice cream bars does not work well without it)

Instructions

  1. Line an 8 x 8 square pan (or something similar) with baking parchment

  2. Peel and break up the bananas into chunks and add them to the bowl of a food processor or blender. 

  3. Add the peanut butter, coconut sugar and salt and blend until completely smooth. You might need to scrape the bowl down half way through.  

  4. Pour the mixture into the lined pan. Gently straighten the baking parchment so there aren't any big creases around the edges and so that it wont get stuck in the top of the mixture. Place in the freezer, preferably overnight or until solid. 

  5. Place a baking sheet into the freezer to chill

  6. Melt the chocolate and coconut oil together over a double broiler or in a bowl over a pan of simmering water. Then allow to cool completely to room temperature, stirring occasionally. It MUST be cool. (DO NOT be tempted to omit the coconut oil. Coating the ice cream bars does not work well without it.)

  7. While the chocolate mixture is melting or cooling, remove the pan from the freezer and turn out the frozen mixture. Cut around the edges to tidy it up a bit, then cut the square into 14 bars, or into smaller chunks if you prefer.  Return to the freezer to firm up again while the chocolate cools. They must be completely frozen before you start coating in the chocolate. 

  8. When the chocolate is at room temperature, remove the bars and the chilled baking sheet from the freezer. Line the baking sheet with parchment paper then place each bar into the chocolate. Use a spoon to spoon over the chocolate so it gets completely covered. Lift the bar out with 2 forks (as per my video), letting them drip a bit into the bowl as you lift them, then place them on the chilled baking sheet. Repeat until they are all coated then return the bars to the freezer to firm up. 

Recipe Notes

Store in the freezer. Leave to soften slightly for a couple of minutes before eating. 

DO NOT be tempted to omit the coconut oil. Coating the ice cream bars does not work well without it.

DO NOT be tempted to omit the sugar. It is there to stop the bars freezing so hard and to give a slight hint of caramel in the flavour. 

Nutrition Facts
Super Easy Banana Peanut Butter Ice Cream Bars
Amount Per Serving (1 bar)
Calories 309 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Sodium 3.8mg 0%
Total Carbohydrates 29.9g 10%
Dietary Fiber 4g 16%
Sugars 20g
Protein 6.4g 13%
Vitamin A 1%
Vitamin C 6%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.


You are going to love these Super Easy Banana Peanut Butter Ice Cream Bars! They are ridiculously easy to make & only have 5 ingredients (plus salt)! 
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A Virtual Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to amazon.com. I make a very small commission when you order from Amazon through one of my links. These is no extra charge to you at all. This very small income goes towards the costs of running this site (things such as web hosting fees, domain name fees, technical assistance,  ingredients, equipment & necessary software/hardware). This post may contain affiliate links.

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Comments

    • Coconut sugar works best as it gives the bars a lovely slightly caramel flavour. Other sugars will work but this is what gives best results. You cannot omit the sugar or use artificial sweeteners of any kind as otherwise the bars will freeze too hard.

      Reply

  9. This sounds like my dream dessert – bananas, chocolate, and peanut butter. Yes, yes, and also yes. I can see why you can’t stop eating them!

    Reply

    • It doesn’t matter which you use. Just whatever ones you buy usually. I always use semi-sweet in all my recipes because that’s what I like and what’s easy to buy here. I don’t think you will find vegan milk chocolate ones anywhere though. At least I have never seen them.

      Reply

  15. I made these yesterday and dipped them today and OMG they are delicious! I love that that chocolate got hard like a chocolate shell! I have passed along this recipe to others! I will definitely make these again! Thank you!!

    Reply

    • That’s awesome! I am thrilled you are enjoying them so much. Thank you so much for stopping by to let me know!

      Reply

  16. I commented earlier that I made these but forgot to say that I made them with almond butter, not peanut butter. SOOOOO GOOD!!!!! YUMMY!!!!!

    Reply

  18. Hi, I’ve noticed you’ve said several times not to omit the coconut oil, but we are oil free, especially coconut as it’s so high in saturated fat. My sister also isn’t fond of chocolate though, so I may try some without the coating. But is it possible without the coconut oil somehow? Thanks 🙂

    Reply

    • It is possible without the coconut oil but it’s really difficult. I tried it first with straight chocolate and it sets literally as soon as you put the bar in it. It’s really hard work to get the bar coated and it ends up going on really, really thick and you need loads of chocolate. They also end up looking really ugly and it’s hard to bite through the chocolate because it’s so thick. With the coconut oil it coats really easily and forms a thin chocolate layer. It works so much better. the filling is nice without the coating but it melts in your fingers pretty quickly. They re much easier to handle with the chocolate on.

      Reply

  20. I have tried this and let
    Me tell you, they are DELICIOUS!! I used Almind butter instead of peanut butter. This is a fabulous dessert! Thanks for sharing.

    Reply
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