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 inch (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
Ingredients
- 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
Nutrition
Per serving:
- calories160
- protein5 g
- total fat 9 g
- sat. fat2 g
- total carbohydrates17 g
- sugars8 g
- fibre4 g
- sodium75 mg
Directions
01
Line 9 x 5 inch (23 x 13 cm) loaf pan with parchment paper large enough so there is a 1 inch (2.5 cm) overhang.
02
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.
03
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.
04
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.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
