Description

Homemade chocolate covered banana ice cream bars! Paleo friendly, gluten free, dairy free, egg free and nut free!

Ingredients

Scale

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

Instructions

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.

Notes

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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