What is it about peanut butter that makes you start out with a spoonful on toast and end up with spoon in your hand and half the jar gone in a blink?! I know I'm not the only one guilty here...
Somehow I can pace myself better if I incorporate the peanut butter *into* things... like these bars. Plus, peanut butter + banana in a highly customizable, grab-n-go ice cream bar situation is a combo that's hard to beat.
This recipe is basically like a glorified slice of nice cream (banana ice cream), but the added the peanut butter and other goodies worked in make it extra creamy. It's totally a make-ahead-of-time treat to have ready for after school snacks, or something to grab when you need a snack in a hurry... that kind of thing.
You can store and portion it easily thanks to the handy crust. And the toasted peanut topping + any other toppings you'd like to throw on there add a satisfying variety and texture.
Depending on how you're feeling, you can vary things as you like. I made several versions. The one pictured has dried mulberries in the crust as opposed to peanuts. Both ways were ?. Mulberries make a softer chewier crust. Peanuts... well, it's hard to argue against peanuts and their toasty deliciousness. You can also use a different nut or seed of your choice (whatever's on hand...).
For the topping, I left them blank in the photos (there's just a tinge of chocolate drizzle visible). I was undecided how to top them, and so decided to leave it a clean canvas for your imagination to step in. Throw in some chocolate chips or chunks, drizzle with some dulce de leche or a caramel sauce, this condensed milk, melted chocolate or a diy chocolate or carob sauce... Swirl in some jam before freezing...
Oh, one last note. I got raw peanuts and toasted them myself (just easier than trying to find oil-free, wheat-free, unsalted roasted peanuts). If you wanted to do the same, just pre-heat the oven to 350, spread the peanuts out on a cookie tray lined with a piece of parchment and toast briefly until they begin to golden up. Be sure to watch them like a hawk because they go from zero to burned in seconds sometimes! Usually takes less than 10 mins total. Then let them cool off on a rack before using in the recipe.
PrintPeanut Butter Banana Ice Cream Bars
Extra creamy banana ice cream slices with rich peanut butter, toasted peanut topping and gluten-free crust. Make ahead for a grab and go treat. Vegan and refined sugar free.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 slices
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Dessert
Ingredients
Base:
- 1 cup toasted unsalted peanuts (or dried white mulberries)
- 4 soft medjool dates, pitted
- 1 tbsp maple syrup
Ice Cream:
- 3 frozen bananas (or fresh, though it'll take longer to set)
- 3 tbsp smooth peanut butter
- 1 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ⅛ tsp salt
Topping:
- ½ cup toasted unsalted peanuts
- optional: melted chocolate for drizzling, chocolate chips, or dulce de leche
Instructions
- Line a small tupperware container with some parchment paper and set aside (I used one that is roughly 6" x 4.5").
- Process all base ingredients into a sticky crumble in a food processor. Transfer into the prepared lined container and press down into an even flat crust. Freeze while working on the next layer.
- Blend all ice cream ingredients into a smooth consistency in a high power blender (use the tamper if using a vitamix to help you along). Pour this mixture over the prepared base. Sprinkle with peanuts (and any other toppings you like). Freeze for 4-5 hours to set. Remove from the container, cut into squares and enjoy! Keep leftovers frozen.
Kayla Baker says
This was delicious and satisfied my sweet tooth without feeling guilty about eating something sweet! Thank you!
★★★★★
Dorothy says
I always enjoy sharing your recipes!
Audrey says
Thanks so much, Dorothy! :)
Lucie says
Gosh, I am so bad at not eating the whole jar in one sitting. Definitely guilty. And these gorgeous bars are not helping :D not that I'm complaining <3 can't wait to try them Audrey!
Audrey says
Hehe. Glad you're a partner in the pb crime then as well ;)
Cassie says
Banana ice cream with a little peanut butter is the best combination ever! And that chocolate drizzle....SO yummy!
Audrey says
Thanks Cassie -- definitely agree!
Natalie | Feasting on Fruit says
I need absolutely no convincing on these! Nicecream lover, peanut butter lover, chewy date crust lover--I am a proud member of all those groups :) This summer I discovered the beauty of nicecream in bar form, and I am a big fan. It's easier to just grab and snack from the fridge, less commitment than actually having to blend, ya know? And not to mention if I eat the whole batch of these it's only like 3 tbsp of peanut butter total which is much better than half the jar :D
Audrey says
Haha, yes. PB overdose preventative measure ??
Kari @ bite-sized thoughts says
I do find PB in things a safer concept! These look like a brilliant variation on banana ice cream and a more sophisticated version of my tendency to make banana ice cream with some PB thrown in :)
Audrey says
Well, I'd never complain about banana ice cream with pb thrown in either. Can't go wrong with that combo ??