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Peanut Butter Banana Ice Cream Bars (No-Bake & Free From: dairy, gluten & grains, refined sugar, and added oils)

Peanut Butter Banana Ice Cream Bars


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 slices
  • Category: Ice Cream
  • Method: No-Churn
  • Cuisine: Dessert

Description

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.


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

  1. Line a small tupperware container with some parchment paper and set aside (I used one that is roughly 6″ x 4.5″).
  2. 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.
  3. 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.
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