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PB&J Ice Cream Bars

Serves 8


    PB&J Ice Cream Bars

    This riff on everyone’s favourite childhood sandwich is a delicious snack on a sultry summer day. It’s like ice cream but with fewer calories and a more advantageous nutrition profile. And there’s no ice cream maker required! 


    Easy freeze

    To freeze bananas for “nice cream” or smoothies, peel and chop ripe fruit into 1 in (2.5 cm) chunks. Spread out on baking sheet and place in freezer until solid, 2 or more hours. Transfer to airtight container for storage in freezer.


    PB&J Ice Cream Bars


      • 3 large bananas, peeled, cut into chunks, and frozen
      • 1 cup (250 mL) fresh raspberries
      • 1/3 cup (80 mL) natural peanut butter
      • 1 tsp (5 mL) vanilla extract
      • 1/8 tsp (0.5 mL) salt
      • 1/3 cup (80 mL) unsalted roasted peanuts


      Per serving:

      • calories160
      • protein5 g
      • total fat 9 g
        • sat. fat2 g
      • total carbohydrates17 g
        • sugars8 g
        • fibre4 g
      • sodium75 mg



      Line 9 x 5 in (23 x 13 cm) loaf pan with parchment paper large enough so there is a 1 in (2.5 cm) overhang.


      In food processor container, place frozen banana chunks; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl; add raspberries, peanut butter, vanilla, and salt; continue blending until creamy. Be careful not to overblend to the point where bananas begin to melt. Pulse in peanuts.


      Place banana mixture in pan and spread out into an even layer. If desired, sprinkle some additional peanuts on top. Place in freezer until frozen solid, at least 4 hours.


      Using parchment paper overhang, lift frozen block out of pan and, using serrated knife, carefully slice into 8 bars. Store in airtight container in freezer for up to 1 month.



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      Mandarin Orange Chocolate Almond Cake

      Mandarin Orange Chocolate Almond Cake

      The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.