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Chocolate Banana Ice Cream Bars

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Course: Dessert, Snack
Freeze: 6 hours
Servings: 8 bars


  • Blender
  • 8 Popsicle mold
  • 8 Popsicle sticks


  • 3 medium bananas
  • 1/3 cup smooth natural peanut butter
  • 1/4 cup water
  • 1 1/2 cups dark chocolate chips (melted and cooled)


  • Combine bananas, peanut butter, water and salt in a large blender. Pulse several times, then blend until smooth, stopping to scrape down the sides as needed.
  • Divide among eight 3 oz. popsicle molds and freeze until firm, at least 6 hours.
  • Line a baking sheet with parchment or wax paper. Release one popsicle at a time from mold. Place popsicles on sheet. Firm up in the freezer for about 3 to 5 minutes
  • Melt chocolate chips in the microwave at 30-second intervals, stirring in between.
  • Spread chocolate onto popsicles with a small spatula. Place popsicles on sheet and freeze until chocolate hardens, about 5 minutes. Enjoy!


For extra crunch, sprinkle chopped nuts on the chocolate before freezing the pops.
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