If you’ve ever craved something cold, creamy, and nostalgic—but want a better-for-you twist—then these Peanut Butter Banana Ice Cream Bars are about to become your new obsession. They’re everything you love about the classic ice cream bar, packed with peanutty richness, a lush banana cream center, and all enrobed in a snappy chocolate shell. Oh, and did I mention they’re secretly healthy and completely vegan?
Why You’ll Love This Recipe
- Guilt-Free Indulgence: These Peanut Butter Banana Ice Cream Bars are made with real fruit, nuts, and dark chocolate, so you can enjoy them anytime—even for breakfast!
- No-Churn & No-Fuss: No ice cream machine required! The simple steps will make you want to whip up a batch every week.
- Dreamy Texture: Frozen banana delivers that ultra-creamy, classic ice cream feel—plus each bite is dotted with crunchy peanuts and luscious peanut butter.
- Crowd-Pleaser: Chocolate shell, nutty crunch, and a nostalgic flavor combo—these bars disappear faster than you can say “snack time.”
Ingredients You’ll Need
Just a handful of wholesome ingredients stand between you and your new dessert obsession. Each one plays a hero’s role in building flavor, texture, and that classic ice cream bar allure—don’t be tempted to skip a thing!
- Ripe banana: Frozen banana is the magic behind the creamy, nice-cream base—make sure it’s spotty and full-flavored for max sweetness.
- Plant milk: Just a splash helps everything blend smoothly; oat, almond, soy, or even coconut are all fantastic picks.
- Peanut butter: The layer of salty-sweet peanut butter melts right into the banana “ice cream,” giving that essential Snickers vibe.
- Chopped peanuts: For irresistible nutty crunch in every bite—feel free to go roasted for deeper flavor!
- Dark chocolate: The glossy shell is rich, snappy, and not too sweet; quality chocolate really makes a difference here.
Variations
The beauty of these bars is how wonderfully customizable they are! It’s so easy to tweak the recipe to suit what’s in your pantry, your dietary preferences, or simply to explore your favorite flavors.
- Almond or Cashew Butter Bars: Swap in almond or cashew butter for a different flavor twist and an extra creamy filling.
- Nut-Free Version: Use sunflower seed butter and toasted sunflower seeds for a school-safe, allergy-friendly treat.
- Extra Chocolatey Crunch: Stir in cocoa nibs or mini chocolate chips with the banana layer for more chocolate intensity.
- Tropical Upgrade: Add coconut flakes or a splash of vanilla extract for a fun, tropical twist on the classic Peanut Butter Banana Ice Cream Bars.
How to Make Peanut Butter Banana Ice Cream Bars
Step 1: Freeze the Banana
Start by peeling and slicing your ripe banana—this helps it freeze quickly and makes blending a breeze later. Pop the slices into a freezer bag, press out extra air, and freeze them overnight (or for at least 4 hours until solid).
Step 2: Prep the Chocolate Shell
Melt half of your dark chocolate using a double boiler or in short bursts in the microwave, stirring until smooth. Pour the melted chocolate into your silicone ice cream molds, swirling and tilting so it coats every nook. Pop the molds in the freezer so the shell firms up while you prep the filling.
Step 3: Make the Banana “Ice Cream”
Add your frozen banana slices to a blender with a splash of plant milk. Blend until you have a creamy, dreamy soft-serve texture—it should look just like real ice cream and taste even better.
Step 4: Layer the Filling
Spoon about a teaspoon of peanut butter into each chocolate-coated mold, then add a generous sprinkle of chopped peanuts. Next, spoon the banana ice cream on top, gently pressing down so it fills the mold but leaves space for the final chocolate layer.
Step 5: Seal & Freeze
After a quick 30-minute chill in the freezer to set, melt your remaining chocolate. Pour it over each mold, gently tapping to distribute evenly and fully seal each bar. Return the molds to the freezer for at least 4 more hours—or until everything is firm and ready to unmold.
Step 6: Unmold & Decorate
Carefully pop the Peanut Butter Banana Ice Cream Bars out of their molds. Drizzle them with a little extra melted chocolate and sprinkle with more chopped peanuts for that final, irresistible flourish. Time to dive in!
Pro Tips for Making Peanut Butter Banana Ice Cream Bars
- Ripe Banana Magic: Using extremely ripe (almost overripe!) bananas makes the ice cream naturally sweet and ultra creamy—don’t use green bananas or you’ll miss out on ideal flavor and texture.
- Perfect Chocolate Shell: Gently tap your filled molds on the counter to help the chocolate coat evenly and avoid air pockets—that snappy shell is half the joy!
- Swirl-Ready Peanut Butter: Warm your peanut butter very slightly if it’s too thick—this makes layering and swirling a total breeze (and looks gorgeous, too).
- Easy Unmolding: If your bars are stubborn, dip the bottom of the mold in warm water for a few seconds; it’ll help those Peanut Butter Banana Ice Cream Bars pop out beautifully every time.
How to Serve Peanut Butter Banana Ice Cream Bars
Garnishes
Add one last layer of fun by drizzling your bars with more melted chocolate, scattering extra chopped peanuts, or even sprinkling a tiny pinch of flaky sea salt on top—each bite turns into a heavenly adventure!
Side Dishes
These bars are the star of any treat platter, but if you’re serving a summer brunch or party, offer some fresh berries, crisp apple slices, or a sparkling fruit lemonade alongside for a refreshing, balanced spread.
Creative Ways to Present
Get playful and serve your Peanut Butter Banana Ice Cream Bars on popsicle sticks, stack them à la ice cream sandwiches, or slice into “bites” for a frozen dessert board. A stripe of chocolate drizzle or even a classic mini cupcake liner adds extra charm for parties!
Make Ahead and Storage
Storing Leftovers
Leftover bars (if you actually have any!) should be kept in a freezer-safe container, layered with parchment to prevent sticking—they’ll stay perfect for up to two weeks, ready for those anytime cravings.
Freezing
The best part? These Peanut Butter Banana Ice Cream Bars thrive in the freezer. Make a big batch ahead of time and let them freeze solid; just give them a couple of minutes to soften before digging in for that perfect texture.
Reheating
Frozen treats don’t really need reheating, but if your bars are rock solid, let them sit at room temperature for 5-10 minutes before enjoying. This softens the banana center and makes biting in even dreamier.
FAQs
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Can I use another nut butter instead of peanut butter?
Absolutely! Almond, cashew, or even sunflower seed butter (for a nut-free option) work beautifully in these Peanut Butter Banana Ice Cream Bars. Each will lend a different delicious flavor and creamy texture.
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What can I use if I don’t have silicone ice cream molds?
No molds? No problem! You can use small loaf pans lined with parchment, mini muffin tins, or even sturdy paper cups—just peel or cut away the wrapper before serving your bars.
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Will the banana flavor be strong in the ice cream bars?
The banana flavor is present but balanced by the rich chocolate and peanut butter. Using very ripe bananas helps keep things naturally sweet and creamy rather than overpowering—so even banana skeptics usually love these!
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How do I prevent the chocolate from cracking when unmolding?
Let your Peanut Butter Banana Ice Cream Bars sit at room temp for just a few minutes before unmolding, and try dipping the mold briefly in warm water. Patience makes for picture-perfect bars with the ultimate snap!
Final Thoughts
If you’re looking for a way to relive childhood treat magic the healthy, grown-up way, these Peanut Butter Banana Ice Cream Bars are truly the answer. I can’t wait for you to try them—don’t forget to share your dazzling creations, and let every melt-in-your-mouth bite remind you that wholesome treats can absolutely be the most delightful, too!
Print
Peanut Butter Banana Ice Cream Bars Recipe
- Prep Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Freezing
- Cuisine: N/A
- Diet: Vegan
Description
Indulge in a guilt-free treat with this recipe for Vegan Snickers Magnum Ice Cream. Creamy banana ice cream, luscious peanut butter, crunchy peanuts, and rich dark chocolate come together to create a delicious and healthy dessert that will satisfy your sweet cravings.
Ingredients
Banana Ice Cream:
- 1 ripe banana
- 1 splash plant milk
Layers:
- 4 tsp peanut butter
- 1 handful chopped peanuts
- 120 g dark chocolate
Instructions
- Prepare Banana Ice Cream: Slice banana and freeze overnight. Blend frozen banana with plant milk until smooth.
- Prepare Layers: Melt half of the chocolate, coat molds, add peanut butter and peanuts, top with banana ice cream, and freeze. Finish by pouring remaining melted chocolate over the molds and freeze until firm.
- Decorate and Serve: Remove from molds, decorate with melted chocolate and peanuts, and enjoy!
Nutrition
- Serving Size: 1 ice cream bar
- Calories: Approximately 200
- Sugar: 10g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
