Sweet banana “nice cream” coated in a crunchy chocolate exterior. Go get the mold, this healthier dessert will be on repeat all summer.

Save this popsicle recipe… it is going to be on repeat all summer. These chocolate-dipped peanut butter banana ice cream bars are ridiculous. Ridiculously good and ridiculously easy to make. Dare I also say that they are healthy? Okay, I can’t say that, but they are definitely better than your traditional ice cream bar. These creamy “nice cream” bars are basically just frozen bananas, if you didn’t know better you would swear it’s the real deal.

These peanut butter banana popsicles alone are delicious, but it is the chocolate dip that really takes them to the next level. You know what I am talking about that hard cracking shell you find on Magnum bars. The hard chocolate shell not only tastes better in my opinion, but it makes the process of dipping and storing less messy and so much easier.

WHAT YOU’LL NEED FOR PEANUT BUTTER BANANA ICE CREAM

• Bananas – Ripe, cut into slices, and frozen. Don’t rush this step, they need to be absolutely frozen. Not kind of frozen, not really cold, but frozen solid. A safe bet is to freeze them overnight OR 2-3 hours in the freezer.
• Peanut Butter – Creamy.
• Sweetened Condensed Milk – This is completely optional! I added in 2 Tbsp when breaking down the bananas to add sweetness, but I have made these in the past without it.
• Milk or Milk Alternative – Oat milk, almond milk, cashew milk, or good old cows milk works here.
• Chocolate Chips – Milk, semi-sweet, or dark. Get chips that don’t have any additional oil added if you can.
• Coconut Oil – I can go all day on this one. Truth be told I HATE coconut, especially coconut oil. There are so many recipes out there that call for coconut oil that I just never made or had to substitute it out. I never understood why, why are we adding the taste of coconut to something that shouldn’t taste like coconut. NO ONE TOLD ME that there is a difference between refined coconut oil and unrefined coconut oil also known as virgin or pure. Unless you are a coconut oil expert, you have probably been using unrefined, it smells and tastes like coconut. If you are like me and do not love the smell and taste of coconuts then choose refined. No taste and no smell.

TOOLS NEEDED

• Popsicle Mold + Popsicle Sticks – Any mold works for this recipe, however if you don’t already own one this is the mold I used HERE. Don’t have a mold, and don’t want to buy one? You can also use small dixie cups and popsicle sticks.
• Food Processor or Blender

Go on, crack right into it

HOW TO MAKE PEANUT BUTTER BANANA ICE CREAM

Prep the Bananas – In order for bananas to become peanut butter banana ice cream they need to be frozen… all the way. Cut the bananas into 1/2 inch slices and place them on a sheet tray or zip lock bag (single layer) and freeze for 2-3 hours although preferably overnight.

Blend + Mold – Pop the frozen bananas into the food processor and blend until the slices are small pieces. Add peanut butter, milk, and optional sweetened condensed milk. Blend until thick, smooth, and creamy. Pop the mixture into the popsicle mold. If you are using the one I used it should make 10 popsicles, however if you are making popsicles that are either bigger or smaller than the mold linked it may make more or less. Freeze overnight.

Make the Chocolate Dip – For the chocolate dip heat up chocolate chips and coconut oil in a saucepan on low heat stirring constantly. Do not walk away, overheating the chocolate could cause the dip to seize. Once melted remove off the heat and pour into a tall mason jar or another container that is deep enough as well as narrow enough to dip the popsicles. The chocolate dip can be made in advance and reheated slightly before dipping to loosen it up. If you opt to make the chocolate dip right before dipping, just let it cool down a bit before.

Dip + Freeze – Remove the popsicles as per the mold’s instructions. One by one dip the popsicles in the chocolate dip. Shake off any excess back in the mason jar or container. Place on a parchment lined sheet pan and place back in the freezer. It will only take a minute for the shell to completely harden and be enjoyed. If you want the shell to be perfect on both sides and not squished by the parchment hold it up in the freezer for 30 seconds to harden before placing it on parchment paper.

Want to have fun with them? Coat it! Coat in crushed nuts, sprinkles, mini m&m’s ect… Just make sure you do it before the chocolate shell hardens.

STORING

These peanut butter banana ice cream bars can be stored in an airtight container in the freezer for 1-2 weeks.