Recipe Instructions:
Ice Cream Bars
2 large ripe bananas
1/4 cup unsweetened almond milk (sweetened may be substituted)
1/2 cup crunchy peanut butter, natural preferred
8 popsicle sticks
Chocolate Coating
1 1/2 cups semisweet chocolate chips (check the ingredient list, as some brands contain dairy)
3 tablespoons unsweetened almond milk (sweetened may be substituted)
1/2 cup chopped peanuts
Directions
In a food processor or blender, combine bananas, almond milk, and peanut butter and blend until smooth. Pour into a shallow dish, cover with plastic wrap and freeze for 4 hours or until partially set.
Lay out 8 pieces of plastic wrap, each roughly 10 inches long, on a table. Remove the partially set ice cream from the freezer, stir to soften, and divide equally into the center of each piece of plastic wrap. Push a popsicle stick horizontally into your ice cream. Using the plastic wrap as a tool, fold the sides over to create an ice cream bar shape, flattening and repositioning the popsicle stick if necessary. Wrap each bar fully and lay flat in the freezer to set overnight.
Once set, unwrap each bar and place them back in the freezer. Meanwhile, cover 2 large plates with wax paper and set aside. In a double-boiler or microwave, melt together the chocolate chips and almond milk. Remove a pop from the freezer and spoon and spread chocolate on one side, removing excess. Then flip the pop and do the other side. Try your best to fully cover them, although there will be tricky spots that you can cover with peanuts if you wish. Once covered, hold over plate with wax paper and sprinkle each side with peanuts, laying flat once finished. Repeat until you have done 4 and place that plate in the freezer. Do the other 4 the same way. Allow to set again for at least an hour for best results.
You can wrap each pop individually or just keep them all together in a container with a lid. The ones in our house disappear so quickly, I don't even have time to cover them! Enjoy!
