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top view of chocolate covered banana ice cream bars

Chocolate Covered Banana Ice Cream Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katie
  • Prep Time: 15 minutes
  • Freeze Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8 bars 1x


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)
  • 1/4 cup sunbutter (or any creamy nut/seed butter)
  • 1 Tbsp honey (or maple syrup)
  • 1 tsp vanilla extract
  • 2 scoops collagen (optional)
  • 1/4 cup water

Chocolate Coating

  • 1 cup dark chocolate chunks (or chips)
  • 1 Tbsp coconut oil


  1. Place all filling ingredients in your blender. Blend the mixture until it has a smooth, consistent texture.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.