Peanut 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.
