A healthy frozen treat, these banana ice cream bars are topped with date caramel, sprinkled with walnuts and coated with a crunchy chocolate magic shell. They’re absolutely delicious, vegan, gluten-free and paleo!
Summer is almost here and before we know it, the temps are going to be crazy high and we’re going to be sweating through our clothes as soon as we walk outside. In case you didn’t know, that’s what the summer months are like here in Richmond. It’s lovely… if you have a pool. Sadly we don’t, so we have to find other ways to cool off, like eating copious amounts of fro yo, ice cream and popsicles.
I’m all about no bake treats that don’t require an oven during the summer months. I’m sure many of you are in the same boat so today I’m teaming up with some of my favorite blogging friends to bring you six healthy no bake treat recipes that are absolutely perfect for summer.
They all look pretty amazing, right? Let’s check them out:
Davida’s Raw Walnut Brownies
4 ingredients is all you need to make these Raw Walnut Brownies. They’re gluten-free, vegan, paleo and refined-sugar-free but still taste incredible! Plus they take just 5 minutes to whip up.
Taylor’s Frozen Salted Almond Joy Bars
These salty-sweet, super easy, no-bake bars taste like a frozen Almond Joy! They’re the perfect healthy summer treat that’s paleo and vegan friendly!
Lexi’s Easy Kiwi Pops
Easy, customizable, and totally perfect for the summer months these Kiwi pops or bites are coated in chocolate and drizzled with your favorite toppings!
These puffed millet cookies are a no bake treat coated in dark chocolate and filled with dried cranberries and toasted macadamia nuts.
Lee’s Raw Lemon Coconut Bars
These raw Lemon Coconut Bars are naturally sweetened, gluten-free, vegan, paleo, and a perfectly refreshing dessert!
And last but not least, my chocolate caramel ice cream bars made with banana ice cream.
They’re like a Klondike Bar, but made healthier. They’re diary-free, gluten-free, vegan, paleo-friendly and 100% calorie free. <— Just kidding about that last part. Gotta keep y’all on your toes. 😉
If you haven’t tried banana ice cream… you should know that it’s really awesome on it’s own. I’m a huge fan, but banana ice cream topped with a layer of date caramel, some walnuts and covered in chocolate is just ridiculously good. Seriously, these bars are probably one of the best no bake treats I’ve ever posted on here on EBF!
I can’t stop eating them. And it’s cool because they’re made with good for you ingredients. Even the crunchy, homemade chocolate “magic shell” is pretty healthy. It’s made with just three simple ingredients — cocoa powder, maple syrup and coconut oil.
One word of advice, do not skip the date caramel! It takes these ice cream bars over the top.
Gah! I’m pretty sure these are going to become a summer staple. I hope you get a chance to try them.
Chocolate Caramel Banana Ice Cream Bars
- Line a 9” loaf pan with parchment paper.
- Make banana ice cream by placing banana chunks into a food processor or blender. Process until bananas are smooth and the consistency of ice cream. Do not over process.
- Immediately spread banana ice cream into the prepared loaf pan. Place in the freezer while you prep the date caramel using the same food processor you used for the banana ice cream. Add dates and sea salt to the bowl of your processor and blend until smooth, scraping down the sides of the processor as necessary. (You may need to soak your dates in water before processing if they seem dry.)
- Pull loaf pan with banana ice cream out of the freezer, spread date caramel over the ice cream and sprinkle with chopped walnuts. Cover with plastic wrap and place pan back in the freezer for at least 4-6 hours, preferably overnight if you have the time.
- Once bars are frozen (the date caramel may still be sticky, but the ice cream should be pretty solid) remove bars from the loaf pan and quickly cut into 6 bars. Place the bars back into the freezer and start prepping the chocolate coating.
- Prepare chocolate by whisking together cocoa powder, maple syrup and melted coconut oil in a small bowl.
- Bring bars out of the freezer and work quickly to cover each with the chocolate. Start by spooning a good amount over each bar and then dip them to make sure all the sides get coated evenly. Place the coated bars on a platter lined with parchment paper and place the bars back in the freezer for a few minutes to set-up before serving. If you leave the bars in the freezer for quite a bit before serving, just let them rest out at room temperature for about 2 minutes before enjoying otherwise the ice cream will be too hard to bite through.