The easiest Banana Peanut Butter Ice Cream Bars! Just 5 ingredients (plus salt) and ridiculously easy to make. No molds or churning required.
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When the sun is shining, easy Banana Peanut Butter Ice Cream Bars are where it's at. I mean, is there anything better than the classic peanut-butter-banana combo?
And when I say easy I really do mean easy. No churning and no fancy molds are required for this vegan ice cream recipe. Is there anything better than the classic peanut-butter-banana combo?
With one of these and an Iced Brown Sugar Oat Milk Shaken Espresso, you'll be cooling down in very tasty style this summer!
Ingredients & Equipment
To make this recipe you will be needing:
You can use a food processor or a blender to make these bars, and it doesn't need to be high-powered because the bananas are not frozen like most nice-cream recipes. You will also need an 8 x 8-inch inch freezer-safe pan/dish.
Success tip - In this recipe, it's important not to reduce the sugar. It's there for sweetness and caramel flavour, but also works to stop the ice cream from freezing too hard.
How To Make Banana Peanut Butter Ice Cream Bars
You are just a few simple steps away from enjoying a ridiculously delicious, peanut buttery, chocolatey, frozen dessert treat. Here's how it's done:
- Add the ripe bananas and other ice cream ingredients to a food processor or blender and process until the texture is completely smooth.
- Pour into a lined 8 x 8-inch pan and freeze.
- Cut into bars with a sharp knife.
- Melt some chocolate and coconut oil together and drop the bars in to coat, then set on parchment paper before freezing again to set the chocolate.
Success tip - Coconut oil is important. It helps the chocolate coat the bars easily and smoothly. Without it, you will find this task a real struggle, and the chocolate will end up very thick, hard, and uneven.
Variations
A handful of chopped nuts or chocolate chips stirred through the banana nice cream mixture before freezing are really nice additions. Or you can stir nuts through the melted chocolate for a nutty, crunchy chocolate exterior. A pinch of salt (good quality sea salt not table salt) on the top of each bar before the chocolate sets is incredible too!
Recipe FAQs
Any nut butter or seed butter works in this recipe. They are particularly tasty made with almond butter. If you are nut-free use tahini, pumpkin seed or sunflower seed butter.
Not long if you're anything like us! If you don't eat them all at once though they will be fine for up to 3 months if stored in a sealed container.
Coconut oil is important. It helps the chocolate coat the bars easily and smoothly. Without it, you will find this task a real struggle, and the chocolate will end up very thick, hard, and uneven.
More Easy Frozen Treats
Recipe
Easy Banana Peanut Butter Ice Cream Bars
Author:WATCH HOW TO MAKE IT
Ingredients
- 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)
- 2 cups (350 grams) dairy-free chocolate chips
- 4 tablespoons coconut oil , (If you prefer no coconut flavour use refined coconut oil. DO NOT be tempted to omit the coconut oil).
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Line an 8 x 8 square pan with one complete square of parchment paper. You'll find it won't stay in properly and keeps popping out. Don't worry too much for now.
- Discard the peel, then break up the bananas into chunks and add them to the bowl of a food processor or blender.
- Add the peanut butter, sugar and salt and blend until completely smooth. You will need to scrape the bowl down half way through.
- Pour the mixture into the pan, allowing the weight of it to push the parchment paper down. Gently straighten the paper around the edges so there aren't any big creases, then place in the freezer, preferably overnight or for several hours until solid.
- Place a baking sheet into the freezer to chill.
- Melt the chocolate and coconut oil together over a pan of simmering water or gently in a microwave. 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 cooling, remove the pan from the freezer and turn out the frozen mixture onto a cutting board. If you want them to be perfectly shaped, trim around the edges first to neaten the square up, then cut into 14 bars (or smaller pieces if you prefer). Place the piece of parchment paper you used to line your 8x8 pan on the chilled baking sheet and put the cut bars on the paper. Pop in the freezer for a few minutes while the chocolate finishes cooling. They must be completely solid with no melty bits when you coat them.
- When the chocolate is at room temperature, remove the bars from the freezer. Leave the paper on the tray because we'll reuse it, unless it's too messy. In that case replace with a fresh piece.
- Drop each bar, one by one into the melted chocolate. Spoon over chocolate to coat it, then using 2 forks, pick up each bar and place carefully on the parchment paper on the baking sheet. Repeat until they are all coated then pop the tray in the freezer to set the chocolate for a few minutes.
- Once they are set you can transfer the bars to a freezer safe container or freezer bag.
NOTES
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NUTRITION
Originally published August 14th 2017. Updated and republished on June 10th 2022.
Tina Robelotto says
These are awesome. Love, love, love them. Super easy and decadent!
Tina Robelotto says
I forgot to tell you I used pop sickle sticks before I coated them with chocolate.
A Virtual Vegan says
Thats a great idea!
Lisa says
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 :)
A Virtual Vegan says
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.
Lisa says
Thank you for your reply. I may try just drizzling the chocolate on in that case :)
Sarag says
What a yummy treat! Such a great way to use up bananas!!!
Anne says
I commented earlier that I made these but forgot to say that I made them with almond butter, not peanut butter. SOOOOO GOOD!!!!! YUMMY!!!!!
Anne says
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!!
A Virtual Vegan says
That's awesome! I am thrilled you are enjoying them so much. Thank you so much for stopping by to let me know!
Linda says
I want these right now! I'm waiting for them to freeze up and they look amazing!
A Virtual Vegan says
You're welcome. Hope you enjoy them!
Cindy says
Just made these, so delicioussss the kids keep asking for more!! Thanks for the recipe!
A Virtual Vegan says
Aaaww that's awesome! I am so glad you are all enjoying them! Thank you for letting me know!
Gaylynn says
Which chocolate chips are best? Semi sweet, milk, dark?
A Virtual Vegan says
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.
Tina Robelotto says
I bought non dairy chocolate chips for next time I make them.
Sarah says
Love that video! It was so helpful. And these ice cream bars are divine. We loved them!
A Virtual Vegan says
Thank you Sarah!
Dianne says
Such a fun recipe! We loved them!
Cadry says
My dream dessert - bananas, chocolate, and peanut butter. Yes, yes, and also yes.
Sophia says
Banana, chocolate and peanut butter are always a good combo! We loved these!
Amy says
Chocolate and peanut butter is my favorite combination and I can't stop eating them!
A Virtual Vegan says
Thanks Amy. Chocolate and peanut butter has got to be one of the best combos ever!
Alisa says
Oh my goodness, no you didn't! These are perfect. No, beyond perfect!
Becky says
Oh my goodness! I can't believe how easy they were to make!
Jenn says
Um, YESSSS!! AMAZING!