Imagine sinking your teeth into a creamy, rich ice cream bar that's not only incredibly delicious but also completely vegan and surprisingly easy to make. These Peanut Butter Chocolate Ice Cream Bars are about to become your new obsession, combining the irresistible combination of smooth peanut butter, sweet bananas, and luxurious dark chocolate in a treat that will make you forget you're eating something healthy!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 8 bars
Ingredients
- 2 bananas, frozen
- 1/2 cup peanut butter
- 1/2 cup almond milk
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Remove frozen bananas from the freezer and let them sit at room temperature for 2-3 minutes to soften slightly.
- In a high-powered blender or food processor, combine the frozen bananas, peanut butter, and almond milk. Blend until smooth and creamy, scraping down the sides as needed to ensure a uniform consistency.
- Line a rectangular baking pan (8x8 inch recommended) with parchment paper, allowing some overhang for easy removal.
- Pour the banana-peanut butter mixture into the prepared pan, spreading it evenly with a spatula. Ensure the surface is smooth and level.
- Place the pan in the freezer for about 2-3 hours, or until the mixture is completely firm.
- Once frozen, lift the mixture out of the pan using the parchment paper edges and cut into 8 equal bars using a sharp knife.
- In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Melt in 30-second intervals, stirring between each interval until completely smooth.
- Remove bars from the freezer and quickly dip each bar into the melted chocolate, ensuring complete coverage. Place on a parchment-lined tray.
- Return the chocolate-covered bars to the freezer for 10-15 minutes to allow the chocolate to set completely.
- Store the bars in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 2-3 minutes before serving for optimal texture.
Tips
- Use VERY ripe, frozen bananas for the creamiest texture - the riper the banana, the sweeter your base will be.
- Ensure your bananas are thoroughly frozen but let them sit for 2-3 minutes before blending to prevent a chunky mixture.
- For the smoothest chocolate coating, use high-quality dark chocolate chips and melt them slowly to prevent seizing.
- Line your pan with parchment paper with extra overhang for easy bar removal.
- Work quickly when dipping bars in chocolate to prevent them from melting.
- For extra flavor variations, consider adding a pinch of sea salt or vanilla extract to the banana mixture.
- If you don't have a high-powered blender, a food processor works just as well for creating the creamy base.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 7g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 0mg
