These Cookie Dough Vegan Banana Ice Cream Bars are an easy no-bake summer treat.
Banana ice cream on its own is already one of my favorite low-effort, high-payoff treats. But these bars take it to another level. The base is a soft, chewy crust made with just dates and salted cashews, which adds a sweet-salty balance that makes the whole recipe complete. From there, you get a thick swirl of chickpea peanut butter cookie dough—yes, chickpeas; stay with me—and then a creamy frozen banana blend to pull it all together.
I once brought these to a little backyard get-together, and a friend asked me what brand they were. I took that as the highest compliment. The banana ice cream is naturally sweet and velvety, but without any dairy or additives. The cookie dough layer is rich and nutty with just the right amount of mini chocolate chip crunch. Then the whole thing gets dipped in a dark chocolate shell that shatters when you bite into it, in the best possible way.
Honestly, this is my ideal summertime dessert. It’s a little bit sweet, it’s not too heavy, and it’s cold; perfect for a sweltering day. You can taste each layer on its own, but when you put it all together, it’s got all the nostalgic vibes of a frozen candy bar. Just with better ingredients!
Are Cookie Dough Vegan Banana Ice Cream Bars Healthy?
They certainly have their healthy qualities. Bananas mean you’re getting potassium, fiber, and vitamin B6 in your dessert without any added oils or fillers. Bananas (and dates) are also naturally sweet, so you don’t need to compensate with a ton of sugar to make the ice cream palatable.
The cookie dough filling is built on chickpeas and peanut butter, which contain protein, fiber, and healthy fats. Chickpeas are also a decent source of iron and magnesium. And, yes, this recipe is vegan, gluten-free, and refined sugar-free (choose your chocolate chips carefully). That said, it’s still a dessert, so it’s best enjoyed in moderation.
What Makes Chickpea Cookie Dough Work?
No, your ice cream bars are not going to taste like frozen hummus. I promise. I know it might sound odd, but using chickpeas to make a vegan cookie dough works perfectly. They give the bars a dense, practically fudge-like texture, and they are neutral enough to take on the flavor of the peanut butter and vanilla, leaving out anything too “beany.” Once you add in the chocolate chips, you’ll never even know they’re in there.
How Do I Store Leftovers?
These bars need to be stored in the freezer. I usually place them in a single layer on a parchment-lined baking sheet until they’re fully frozen, then transfer them to an airtight container or freezer bag. They’ll keep well for up to 2 months. Just let them sit out for a few minutes before eating so they soften up a bit.
Serving Suggestions
These banana ice cream bars are just the tip of the iceberg when it comes to low-effort, no-bake desserts that are perfect for summer. And perfect for feeding a crowd! Try these Strawberry No-Bake Lemon Bars, this No-Bake Strawberry Pie, or these No-Bake Paleo Lemon Bars for a treat that’s more fruit-forward. Or, if chocolate is what you prefer, try these No-Bake White Chocolate Macadamia Nut Cookies or this Neapolitan No-Bake Chocolate Tart.
Recipe
Ingredients
For The Crust
- 1/2 cup roasted salted cashews
- 1/2 cup dates, roughly chopped and tightly packed
- 1 teaspoon water
For The Cookie Dough Layer
- 1/3 cup chickpeas, drained and rinsed
- 6 tablespoons natural peanut butter
- 6 tablespoons agave nectar
- 4 tablespoons powdered peanut butter
- 1 1/2 teaspoons pure vanilla extract
- pinch salt
- pinch baking powder
- 1/3 cup dairy-free mini chocolate chips
For The Banana Layer
- 3 large bananas, cut into coins and frozen overnight
- 1 tablespoon agave nectar
For Dipping
- 4 ounces dairy-free mini chocolate chips
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some hanging over the sides to use as a handle. Set aside.
- In a large food processor, crush the cashews. Add in the dates and process until broken down and mixed with the cashews. Then, with the processor running, stream the water in until the crust begins to stick together in crumbles.
- Pour the crust into the prepared baking pan and press out firmly and evenly. Place into the freezer.
- Make the cookie dough layer. Put all ingredients except the chocolate chips into the food processor and process until totally smooth, stopping to scrape down the sides often. Make sure to scrape under the blade, as the agave will stick.
- Once smooth, transfer the cookie dough to a bowl and stir in the chocolate chips. Spread over the crust evenly and place back into the freezer.
- Place the banana coins and agave in a high-powered blender and blend until smooth. You will need to stop and scrape down the sides frequently.
- Spread the banana mixture on top of the cookie dough mixture and freeze until hard, at least 4 hours to overnight.
- Once frozen, place the chocolate into a microwave-safe container and microwave on half power using 30 second intervals, stirring between each interval, until smooth. Pour the melted chocolate into a shallow, rimmed plate.
- Remove the bars from the pan and slice into squares. Quickly dunk the tops of each bar into the melted chocolate and place onto a parchment-lined baking sheet. Place into the freezer for a few minutes to set the chocolate.
- Enjoy!
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