These chocolate-dipped banana peanut butter ice cream bars taste like a homemade Snickers: blend 1 banana, 2 tbsp peanut butter, 75 g yogurt, ¼ cup heavy cream and vanilla, freeze in popsicle molds for 4 hours, then dip in melted chocolate studded with chopped peanuts. The ice-cold pops set the shell instantly. Makes 4.
Instructions
- 1
Peel 1 ripe banana and drop it into a blender.
- 2
Add 2 tbsp peanut butter for nutty flavor and a richer, velvety frozen texture.
- 3
Add 75 g yogurt, ¼ cup heavy cream and a splash of vanilla — the cream keeps it smooth and scoopable, not icy.
- 4
Blend until smooth; it should pour like a thick milkshake.
- 5
Fill popsicle molds and insert sticks. Freeze at least 4 hours until firm.
240:00 - 6
Break the chocolate bar into a deep cup, add the chopped peanuts and melt in the microwave in short bursts; stir until smooth and glossy.
- 7
Dip each frozen pop into the chocolate-peanut glaze — it sets instantly on the cold surface into a crunchy shell.
- 8
Rest on a rack a few minutes to finish setting, then serve.
Watch the video
Frequently Asked Questions
How do I make a chocolate shell that hardens on ice cream?
Melt the chocolate (here with chopped peanuts) until smooth, then dip the fully frozen pops. Because the ice cream is so cold, the chocolate sets within seconds into a crisp shell — no coconut oil or tempering needed.
Can I use milk instead of heavy cream?
You can, but the bars freeze harder and icier. The ¼ cup of heavy cream adds fat that keeps the texture smooth and scoopable. For the creamiest result use cream, or swap in full-fat yogurt.
Do I need an ice cream maker?
No. Everything blends in one jar and freezes straight in the molds. The banana and peanut butter give body while the cream prevents iciness, so you get a creamy bar with zero churning.