Bananas make a great ice cream base and in the summer we love using our Yonanas machine, so the other day when a few overripe bananas were staring at me I decided I’d cut them up and make them into banana “ice cream” bites.
I checked my cupboard and saw lots of great topping ideas, namely chocolate chips and chocolate cookies. Oh these were going to be better than I originally planned!
These banana bites seriously taste like ice cream and they are so easy to make and are super delicious. They are dairy, egg, nut, soy and gluten free.
These would be an easy dessert to make for a party or picnic that both adults and children will enjoy.
I stored my batch in my freezer in a small container and they made the perfect little snack for after dinner, almost too easy because they didn’t last long in our house!
Serve these just out of the freezer and you’ll have a hard time fooling yourself or your guests that these aren’t “real” ice cream and instead made from bananas.
You could also switch up the flavor cookies. Next time I am going to try to make them using graham crackers and chocolate chip!
Here’s the simple 3-ingredient recipe:
(Allergy-Friendly) Banana “Ice Cream” Bites
-1/2 cup Chocolate (Enjoy Life Foods chocolate is what I used – any version will work)
-3 Double Chocolate Chip Cookies crushed (Enjoy Life Foods cookies are what I used, again, any flavor would work depending on your taste preferences)
- Line a baking pan with a silicon mat or parchment paper.
- Cut the bananas into ~1/2 slices. You can make them smaller or larger but I don’t recommend too small or you will have a hard time getting the coatings on without the banana breaking apart.
- Melt the chocolate in the microwave or over a double boiler. Remove from heat and let sit for 2 minutes.
- Using a spoon or chocolate dipping tool dip the bananas into the melted chocolate to coat them then dip into the crushed cookies. Do this process gently or the bananas will break easily.
- Place on the lined baking tray and insert a toothpick if you’d like.
- Place in freezer to cool for at least one-two hours, then remove and serve or store in a container in the freezer.
This recipe is easily scaleable up or down ~ since they are easy to freeze I suggest making more.
Let me know if you give these a try ~ Enjoy!