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)!
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.
How to make easy peanut butter ice cream bars
(For detailed measurements and instructions, see the printable recipe card).
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.
You can use a food processor or a blender to make these, and it doesn't need to be particularly powerful because the bananas in this recipe are not frozen when blended so it's really easy for your machine.
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 .... I still have a stash in the freezer ;O)
Hungry for more?
If you are always looking for recipes that involves overripe bananas then be sure to check out:
Vegan Banana Scones
Best Vegan Banana Bread
Healthy Breakfast Bars
The Best Vegan Banana Pancakes
Vegan Chocolate Banana Bread
Super Easy Banana Peanut Butter Ice Cream Bars
Author:Ingredients
- 6 medium bananas , NOT frozen or previously frozen bananas
- 380g / 1½ cups peanut butter
- 6 tablespoons brown sugar or 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)
RECOMMENDED EQUIPMENT
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
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Lynn says
My husband loves these. This is the second batch I make. I even added some protein powder in this one. And used dark chocolate.
Thank you. They are delicious straight from the freezer.
SJ Cory says
Can maple syrup be used in place of the coconut sugar?
A Virtual Vegan says
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.
Imme says
Hi! I made these with maple syrup yesterday and it worked out well. The texture is still soft and I love the subtle maple flavour.
Karen says
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!
A Virtual Vegan says
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!
georgie @ georgieeats says
This looks SO DELISH!! I seriously am going to HAVE to try this recipe soon... I have pinned it to remind myself! Thank you so much for the inspo!! G x
A Virtual Vegan says
Thank you Georgie. I hope you enjoy it!
Frances says
Why can I not reduce the coconut sugar? I don't like super sweet. Besides, less calories for a diabetic.
A Virtual Vegan says
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.
Amanda Das says
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
A Virtual Vegan says
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!
Judy says
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.
A Virtual Vegan says
I'm thrilled you both enjoyed them so much Judy. Thank you!
Judy says
You'er welcome. I have past on the link to this page to my friends and family. I know they will also love them. Happy Thanksgiving!
Jen says
Shut up! This is happening tonight :D :D :D haha.
Thank you
A Virtual Vegan says
Ha ha! I hope you enjoy them!!
Trish says
Are you able to use white sugar and canola oil instead of the coconut ingredients?
A Virtual Vegan says
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.
Tracey says
Would golden or brown sugar be an option?
A Virtual Vegan says
Brown sugar would be the best substitute and would work fine, but coconut sugar makes them taste more caramelly.
Tracey says
Thanks! I will see if my grocery store carries the coconut sugar, I haven't noticed it yet, I may need to go to a specialty grocer :-)
Melissa Griffiths says
Oh yum! Blending the bananas and peanut butter together is genius! These look so good!
A Virtual Vegan says
Thank you! They are so rich and creamy. It's hard to believe its just basically bananas and peanut butter!
Yannah says
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.
A Virtual Vegan says
Yay! So pleased you enjoyed them!
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!
A Virtual Vegan says
Thank you so much! I am thrilled you enjoyed them. ????
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 :)
Sarah De la Cruz says
What a yummy treat! Such a great way to use up bananas!!!
A Virtual Vegan says
Thank you!
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!!!!!
A Virtual Vegan says
I need to try them with almond butter next time!