These chocolate covered banana ice cream bars have a dairy free banana ice cream filling that's coated in dark chocolate. They're paleo friendly, gluten free, dairy free, egg free and nut free! A healthy ice cream bar recipe the whole family will enjoy!
There's nothing I like more during these hot summer months than a homemade ice cream bar!
These chocolate covered banana ice cream bars are a dream come true. They have a creamy filling made with banana and sunbutter (no coconut cream) and a hard chocolate shell.
These ice cream bars are the perfect combination of creamy and crunchy and you can tweak their sweetness to your liking.
Why You'll Love these Chocolate Covered Banana Ice Cream Bars
- paleo friendly - made with real, whole food ingredients
- dairy free - no milk or cream
- nut free and coconut free - great for anyone with nut or coconut allergies
- lightly sweetened - a great low sugar banana ice cream bar
- easy to make - no ice cream maker required
Here's a list of what you need to make these homemade banana ice cream bars:
- ripe bananas
- sunbutter (or any creamy nut/seed butter)
- honey (or maple syrup)
- vanilla extract
- collagen (optional, but recommended)
- dark chocolate
- coconut oil (optional)
The filling is made with ripe bananas, subutter (aka sunflower seed butter), honey, vanilla, collagen and water. You may swap the sunbutter with any creamy nut or seed butter, such as peanut butter. Honey is optional and can be substituted with maple syrup or another liquid sweetener. And lastly, the collagen is optional, but increases the protein and nutritional content, as well as adds to the creamy texture of the filling.
These banana ice cream bars are coated with a dark chocolate shell made from dark chocolate chunks and coconut oil. I recommend a chocolate with a cocoa content between 70-85. Coconut oil thins the chocolate, making the bars easier to dip, but can be omitted if necessary.
How to Make Chocolate Covered Banana Ice Cream Bars
This banana ice cream bar recipe is super easy to make! You will need a blender and popsicle molds to make the filling. I own silicone popsicle molds, but any type will work.
First, place all filling ingredients in your blender. Blend the mixture until it has a smooth, consistent texture.
Pour the filling mixture into the molds. I was able to make 8 ice cream bars using the molds I own. Don't for get to add the popsicle sticks before freezing!
Next, place the popsicle molds on a baking sheet, or make sure they have a flat surface to lay on in the freezer.
Put the molds in the freezer and freeze the ice cream bars until the filling has hardened. If using the same molds as me, the freeze time takes at least 4 hours. Larger molds will require a longer freezing time.
Once the filling is frozen, make the chocolate coating. Place the chocolate and coconut oil in a small sauce pan and melt over low heat, stirring frequently.
Once melted, grab the ice cream bars and dip them, one at a time into the melted chocolate. You may pour the chocolate into a glass or ceramic cup to dip the bars, or just dip them into the pan you used to melt the chocolate.
Place the dipped bars onto a sheet of parchment paper to set.
If you have leftover chocolate, feel free to drizzle the remaining bit over the bars.
You can also add additional toppings like chopped nuts, dye-free sprinkles or freeze dried fruit. Just be sure to add any toppings before the chocolate has set (immediately after dipping each bar).
These banana ice cream bars need to be stored in the freezer. Place them in an air-tight baggie or container and enjoy within one month.
More Recipes Using BananasPrint
Homemade chocolate covered banana ice cream bars! Paleo friendly, gluten free, dairy free, egg free and nut free!
Banana Ice Cream Filling
- 2 large, ripe bananas (about 210g)
- ¼ cup sunbutter (or any creamy nut/seed butter)
- 1 Tbsp honey (or maple syrup)
- 1 tsp vanilla extract
- 2 scoops collagen (optional)
- ¼ cup water
- 1 cup dark chocolate chunks (or chips)
- 1 Tbsp coconut oil
- Place all filling ingredients in your blender. Blend the mixture until it has a smooth, consistent texture.
- Place a popsicle stick into each slot of the silicone popsicle mold (making 8 ice cream bars). Pour the ice cream filling into the molds.
- Put the molds on a baking sheet, or make sure they have a flat surface to lay on in the freezer, and set the molds in the freezer. Freeze at least 4 hours. (Larger molds will require a longer freezing time.)
- Once the filling is frozen, make the chocolate coating. Place the chocolate and coconut oil in a small sauce pan and melt over low heat, stirring frequently.
- Once melted, grab the ice cream bars and dip them, one at a time into the melted chocolate. You may pour the chocolate into a glass or ceramic cup to dip the bars, or just dip them into the pan you used to melt the chocolate.
- Place the dipped bars onto a sheet of parchment paper to set.
I used THESE silicone popsicle molds, which makes 8 mini ice cream bars. Any mold will work, but freeze time may vary depending on the mold size.
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