Simple Peanut Butter Chocolate Chip Ice Cream Bars
A cool and refreshing peanut butter chocolate chip ice cream that is completely vegan, super healthy, and simple to make. It is made dairy-free without milk, heavy cream, and doesn’t even require an ice cream maker. It is the perfect treat that your whole family will love.
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Peanut Butter Chocolate Chip Ice Cream Bars
Happy Saturday everyone! I hope you all are having a relaxing and enjoyable morning. I personally was super motivated this morning and knocked out a little bit of work, which always puts me in a good mood.
As promised, I am bringing you a super delicious, healthy recipe today. Not only is this recipe simple – we’re talking four ingredients, but it’s also perfect for these hot summer days, because it’s cool, sweet, and refreshing. The amazing recipe is for chocolate chip peanut butter ice cream bars.
These are adapted from my peanut butter ice cream pops, so if you’re not into the chocolate chips, or don’t have any on hand, you can try out that recipe instead! Or, you can make some of each 🙂
I’ve tried making ice cream in a maker. Let me tell ya, it isn’t fun. I find that it honestly just never works out for vegan ice cream recipes. Maybe I just don’t have the secret ingredient that will make it work. But, I prefer no fuss, simple recipes anyway. So, as long as you have a food processor, you can make this recipe along with many others on my site (and in general).
If you like to cook or bake healthy foods, I am telling you, a food processor is an absolute must. Now, let’s look at the ingredients we will be using for this tasty and refreshing vegan ice cream treat.
Peanut Butter Chocolate Chip Ice Cream Bars – Ingredients
- Bananas – I could talk about bananas for hours. But don’t worry, I won’t bore you with my glowing review of bananas. What I will say is that you should buy a few extras, and freeze them in chunks.
It is always nice to have some on hand for vegan ice cream and delicious smoothie recipes. Plus, they last for a pretty long time in there. Just don’t wait too long. You might find that they are practically black and freezer burned because you left them in there for months and forgot about them. And yes, I am unfortunately speaking from experience here.
- Powdered Peanut Butter – This is the secret ingredient. What is it? Powdered peanut butter. Yep, it is essentially peanut butter with the oil squeezed out. It is also referred to as peanut flour. I use the PBFit brand one, which I have linked further down below for you guys.
Powdered peanut butter has three times the protein that normal peanut butter does for the same number of calories. It also tends to give the banana nice cream a super creamy texture. So, it packs in the protein, the flavor, and the texture. It truly is a triple threat.
And if you’ve made any of my recipes before, I’m sure you have seen this ingredient pop up in some of them. It is an ingredient I have used for years, and one that I will probably continue to use for years to come.
- Unsweetened Vanilla Almond Milk – Unsweetened vanilla is always my flavor of choice. This is really just used to help the blending a bit. If you are using a high quality food processor, you won’t have any issues blending.
But, you do need to be patient. And, stop occasionally to scrape down the sides and move the banana chunks around so your food processor can break them down.
If it seems hopeless, don’t worry. The mixture will get to that creamy consistency eventually. Sometimes, it can take me up to 5 minutes of continuous blending, stopping, scraping, and repeating to achieve the perfect creamy texture.
- Chocolate Chips – I used my go-to favorite chocolate chips for this recipe, the Enjoy Life mini vegan chocolate chips. If you haven’t tried them, you really should. They are delicious. They do have a bit of sugar, so just be aware of that.
But, other than that, the ingredients list is short, and they are the best tasting vegan chocolate chips I have found yet. They round out this recipe perfectly.
More Ice Cream Recipes You Might Like:
Some Of My Favorite Cooking/Baking Products:
Peanut Butter Chocolate Chip Ice Cream Bars
Ingredients
- 1 1/2 frozen overripe bananas (I peel my bananas and break them into thirds before freezing)
- 1 tbsp powdered peanut butter
- 2 tbsp unsweetened vanilla almond milk
- 2 tsp mini vegan chocolate chips
Instructions
- Add all ingredients except chocolate chips to a food processor or high speed blender.
- Blend everything until smooth, stopping to scrape the sides occasionally if necessary.
- Mix in chocolate chips, or anything else you’d like. I’m sure chopped nuts would be absolutely delicious in this recipe as well!
- Spoon mixture into a popsicle mold, and freeze for a couple hours until solid.
- Remove from freezer, pull out your ice cream bars, and enjoy!
Notes
And that’s it! This recipe is super simple, healthy, vegan (of course), and low in added sugar. It’s the perfect post workout treat because it’s super hydrating. I had these bars waiting for me after my double run last night. I hope you try this recipe out and love it as much as I do.
Sending happiness & light your way!
-Alyssa 🙂
