Healthy Magnum Ice Cream Bars
These healthy homemade ice cream bars are made with banana, Greek yogurt, peanut butter, and milk for a creamy, naturally sweetened frozen treat. Enjoy them plain for a no-added-sugar option or add a chocolate shell, chopped nuts, and flaky sea salt for a homemade Magnum-style treat.Note: Total Time includes the recommended 6 hours (minimum) freeze time for the bars to set before adding the optional chocolate shell.Recipe Tip: If the chocolate begins to thicken while dipping, gently rewarm it over low heat or microwave it for 10 to 15seconds, stirring until smooth. Working with fully frozen bars helps the chocolate shell harden almost instantly.Need these to be dairy-free? Try your favorite plain, unsweetened dairy-free Greek-style yogurt in the base, and make sure to use dairy-free chocolate chips if you're making the chocolate shell. The milk is already completely up to you, so just choose a dairy-free option you like.
Servings 8 mini bars
Equipment
- high speed blender (like a Vitamix)
- Ice Cream Molds (here are the molds I used)
Ingredients
- 2 ripe bananas
- ¾ cup plain unsweetened Greek yogurt (I like Maple Hill Creamery)
- 1/3 cup creamy peanut butter (I like Santa Cruz)
- ¾ cup milk of choice (I used unsweetened coconut-cashew milk)
- Pinch of ground cinnamon
Optional Chocolate Shell:
- ¾ cup chocolate chips
- 1 teaspoon coconut oil (I like Viva Naturals Organic)
- Chopped almonds or nuts of choice
- Flaky sea salt
Instructions
- Add the bananas, Greek yogurt, peanut butter, milk, and cinnamon to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the mixture evenly into an ice cream bar mold, insert the sticks, and freeze for at least 6 hours, or until completely firm.
- To make the chocolate shell, combine the chocolate chips and coconut oil in a small saucepan over low heat, stirring until mostly melted. If needed, transfer to a microwave-safe bowl and microwave in 10- to 15-second intervals, stirring between each, until completely smooth.
- Remove the bars from the molds. Dip each frozen bar into the melted chocolate, allowing the excess to drip off. If desired, immediately sprinkle with chopped almonds or your favorite chopped nuts and a pinch of flaky sea salt before the chocolate hardens.
- Place the bars on a parchment-lined tray and return them to the freezer for 5 to 10 minutes to fully set.
- Store in an airtight container in the freezer for up to 2 months. Enjoy!