Vegan Banana Ice Cream Bars

Ice cream bars that taste like summer and require zero dairy? Yes, please!

Course Dessert

Cuisine American

Prep Time 1

Chilling time 4

Total Time 5

Servings Bars

Calories 125kcal

Author Iszy Potter

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!

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