Ice cream bars that taste like summer and require zero dairy? Yes, please!
These colorful squares of heaven are the perfect treat for a hot summer’s day! Stored in the freezer, they can brighten your day at a moment’s notice, and the best part is: there’s no churning and no fancy techniques required, just blending, spreading, freezing, and enjoying.
These ice cream bars are the delicious marriage between your favorite ice lolly flavors and a cookie dough-esque base but without the gluten!
Growing up in a health-conscious, food-loving household meant that, during the summer, my father always made us homemade ice lollies with freshly pressed juices, and during the winter, my mother would bake the most delicious squares of shortbread for our local church fair, saving a few squares for my siblings and me.
These ice cream bars feel like the amalgamation of these two desserts; they’re a little bit creamy and a little bit crunchy when you bite through to the base. You’ll love the subtly sweet flavors of the vibrant fruit layers. Be prepared to feel like a kid again!
Are These Vegan Banana Ice Cream Bars Healthy?
These ice cream bars are a great dessert when you want something satisfying and nourishing. They’re sweetened naturally with fruit and a drizzle of agave, and bananas and berries bring vitamins, antioxidants, and fiber to the party, while cashews add in a dose of healthy fats and protein.
If watching your sugar intake, you can easily leave out the agave. For the base, you can also try mixing in some nuts and seeds to add even more nutrients and a little extra crunch.
Flavor Combos Worth Raving About
This recipe can be customized to your heart’s content! While I love strawberries and blueberries, they’re not always in season, so sometimes you’ve got to improvise a little.
For a tropical twist, I love to swap the berries for mango and pineapple. When I’m feeling like I want to try different berry combinations, I opt for raspberries and blackberries. And, when I find myself with an abundance of citrus, I love to make a lemon curd layer and a lime sorbet layer. Their flavors perfectly complement the coconut cream!
You can also experiment with different nuts. Pecans add a buttery richness, while almonds give it a nutty crunch. Or, if you’d prefer a chocolaty vibe, toss in a teaspoon of cacao powder or a handful of vegan mini chocolate chips.
Can I Prep This Ahead?
Yes, they’re practically made for that! These bars are happiest in the freezer, where they will keep for about 2 months. To prevent freezer burn, store them in a freezer-safe bag with the air pushed out of it or in an airtight container. When you’re ready to eat, let them thaw for 5 to 10 minutes on the counter so they soften up just enough to slice and enjoy.
Serving Suggestions
While these vegan banana ice cream bars are the perfect treat by themselves, there are a few ways I like to mix things up when I know I have a few stashed in the freezer.
For starters, these ice cream bars are delicious when chopped up into tiny cubes and sprinkled over an Açai Bowl, Smoothie Bowl, or this Banana Split Vegan Smoothie Bowl.
Looking for more cooling treats to try when temperatures soar? Give these Cookie Dough Vegan Banana Ice Cream Bars a go! You won’t regret it!
Recipe
Ingredients
For the crust:
- 2/3 cup roasted, salted cashews (93g)
- 1/2 cup dates (75g) roughly chopped and loosely packed
- 1 teaspoon water
For the bars:
- 2 large bananas cut into coins and frozen overnight
- 1 cup frozen blueberries
- 1 can coconut cream (about 1 1/4 cups)
- 2 tablespoons agave or honey
- 1 1/2 cups frozen strawberries halved, lightly heaping
Instructions
- Line an 8 x 8-inch pan with parchment paper, leaving enough to hang over the sides to use as a handle later.
- In a large food processor, add the cashews and process until broken down. Add in the dates and process until a crumbly dough forms. Then, with the food processor running, slowly add in the water and process until well combined. Your crust should be sticky.
- Press the crust evenly into the bottom of the prepared pan, making sure to pack it tightly. Place into the freezer to set.
- Place half the banana coins, along with the blueberries, into a high-powered blender. Blend on a low speed to begin breaking down the fruit. Gradually increase the speed as the mixture starts to come together, pausing frequently to scrape down the sides with a spatula to ensure everything is well-incorporated. Alternate between blending and scraping until the mixture is creamy and smooth. Be patient; this step takes some time, but it's worth it!
- Remove the crust from the freezer, spread the blueberry mixture over the prepared crust, and place it back in the freezer to harden.
- While the blueberry layer chills, scrape the coconut cream into a large bowl (don't add the coconut water) along with the agave. Use an electric hand mixer to whip until light and fluffy, and no lumps remain.
- Remove the blueberry layer and crust from the freezer. Spread coconut cream over the blueberry layer and place back into the freezer to chill until firm to the touch, about 15 to 20 minutes.
- Once the coconut layer is hard, add the remaining banana coins and strawberries to the blender and blend just like the blueberry layer. Again, you'll need to stop your blender frequently to scrape down the sides and get it all mixed together.
- Spread the strawberry layer evenly over the coconut layer. Cover and refrigerate for at least 4 hours, up to overnight.
- When ready to slice, let the bars sit on the counter for 5 to 10 minutes to lightly soften. Then slice and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment