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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

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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

HOW TO MAKE EASY PEANUT BUTTER ICE CREAM BARS

SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST

They have only 5 ingredients and really are ridiculously easy to make!

Here’s how:

STEP 1

Blend up ripe bananas with peanut butter, coconut sugar and a pinch of salt

STEP 2

Freeze in an 8 x 8 (ish) square pan

STEP 3

Melt some chocolate and coconut oil together

STEP 4

Cut the frozen banana peanut butter mixture into bars or squares

STEP 5

Dip them into the melted chocolate

STEP 6

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.

This is the food processor that I have.

I’ve been through a few and it’s my favourite by far.

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

I am loving these Banana Peanut Butter Ice Cream Bars because they are:

  • Ridiculously easy to make
  • Creamy
  • Rich
  • Caramel-y
  • Comforting
  • Made from mostly fruit
  • and incredibly delicious!

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

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!

DID YOU MAKE THIS RECIPE?
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan 

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

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)! 
4.91 from 11 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: gluten-free, vegan
Prep Time: 25 minutes
Total time: 25 minutes
Servings: 14 bars
Calories: 309kcal
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

  • Line an 8 x 8 square pan (or something similar) with baking parchment
  • Peel and break up the bananas into chunks and add them to the bowl of a food processor or blender. 
  • Add the peanut butter, coconut sugar and salt and blend until completely smooth. You might need to scrape the bowl down half way through.  
  • 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. 
  • Place a baking sheet into the freezer to chill
  • 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.)
  • 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. 
  • 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. 

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

Serving: 1bar | Calories: 309kcal | Carbohydrates: 29.9g | Protein: 6.4g | Fat: 21g | Sodium: 3.8mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1% | Vitamin C: 6% | Calcium: 2% | Iron: 6%
Tried this recipe?Tag @avirtualvegan on Instagram and hashtag it #avirtualvegan


Super Easy Banana Peanut Butter Ice Cream Bars that are ridiculously easy to make & only have 5 ingredients (plus salt)! No special equipment needed other than a blender or a food processor. #icecream #nicecream #veganicecream #vegan #peanutbutter #icecreamrecipes #nochurnicecream
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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 us to earn fees by linking to Amazon.com and affiliated sites. This post may contain affiliate links.

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Comments

    • I haven’t tried maple syrup but adding more liquid might affect how it sets up. I would stick to coconut sugar or regular brown sugar to be sure it will work.

      Reply

  2. These look absolutely delish! Would date sugar work as well? And would it help to add vanilla extract if I reduced the sugar a little? I just recently “recovered” from being pre-diabetic :p Thanks!

    Reply

    • I think date sugar would work really well. It has a caramel-y flavour like coconut sugar and would work perfectly with the bananas. You could add vanilla too. Bear in mind that if you reduce the sugar, the ice cream might set up a little harder in the freezer. It won’t be a problem but you might need to leave them for a few minutes or so before eating. Hope that helps and that you enjoy them!

      Reply

    • Sugar controls the amount of ice formed during freezing. If you don’t add the sugar or you reduce it then the texture of the ice cream wont be so good. The bars will also more than likely be impossible to eat straight from the freezer because they will be too hard.

      Reply

  5. I made these and they were amazing. I did not have peanut butter so I used almond butter and they turned out great. I am buying some peanut butter today to make more, Thank you x

    Reply

    • Yay! So glad you enjoyed them. I have made them with almond butter before and they are great but even better with peanut butter. Hopefully you will love them even more when you make them again!

      Reply

  6. I made these a couple of days ago. They are soooo good! My husband said its like eating professionally made ice cream bars that someone would buy. We were both blown away by how easy yet how good these are. Great job on the recipe and thank you for sharing it. I appreciate having another use for almost over ripe bananas.

    Reply

    • I use coconut sugar because it gives the best flavour in this recipe. It gives the ice cream a caramel-y flavour. It is the best option. It will technically work with white sugar though, it just wont taste as good. I don’t think the chocolate coating will work well with a liquid oil. I’m not sure how well something like canola freezes and if it doesn’t solidify completely then the coating will be ruined.If you want to avoid the oil it would be better just to use straight melted chocolate although don’t expect very pretty results if you do. It’s hard to coat ice cream when it’s just neat chocolate and will end up going on very thick and looking a bit of a mess. You will need to use a lot more to coat them all.

      Reply

    • Thank you! They are so rich and creamy. It’s hard to believe its just basically bananas and peanut butter!

      Reply

  10. 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

  12. 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

  14. 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

  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

    • 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

  21. 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

    • 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

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