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Vegan banana split ice cream bars #veggielexi #ad

Vegan Banana Split Ice Cream Bars (Vegan, Gluten Free, Oil Free, Flour Free):

Prep Time 20 minutes
Freezing Time 3 hours
Total Time 20 minutes
Servings 16 2" squares

Ingredients

Crust:

  • 1 cup medjool dates soaked in hot water for 10 minutes and strained
  • 1 cup chopped nuts of choice walnuts, almond, pecans, and cashews all work - I used walnuts*
  • 1/4 cup certified gluten free old fashioned oats
  • Pinch fine sea salt

Filling:

  • 1 pint Coconut Bliss Madagascan Vanilla Bean plant-based ice cream
  • 3 ripe bananas peeled and sliced into ¼” circles
  • 1 ½ cups vegan whipped cream
  • 8 medium strawberries stems removed and chopped
  • 1/3 bar vegan chocolate roughly chopped

Instructions

Crust:

  1. Start by lining an 8” x 8” square metal baking dish with parchment paper cut to size.
  2. In a food processor or high speed blender, pulse the chopped nuts, oats, and fine sea salt until you get a consistency similar to flour. Pulsing rather than blending continuously helps to keep this fluffy and stops the mixture from getting stuck in the crevices of your food processor or high speed blender.
  3. Add the soaked and strained dates to the food processor or high speed blender and pulse until a thick paste has formed. Scrape down the sides or use the tamper as needed.
  4. Scrape the crust mixture into the lined baking dish. Press down to create an even crust. If your crust is especially sticky, it helps to wet your fingers before pressing the crust into place.

Filling:

  1. While you’re pressing the crust into place, allow the Coconut Bliss Madagascan Vanilla Bean Ice Cream to thaw for just a few minutes.
  2. Using a small spatula, spread the Coconut Bliss Madagascan Vanilla Bean Ice Cream across the crust evenly.
  3. Freeze until set, or at least 3 hours.
  4. Cover the ice cream with a layer of banana slices, filling in any gaps as much as possible.
  5. Spread the vegan whipped cream over the banana slices.
  6. Sprinkle the chopped strawberries and chopped chocolate on top.
  7. Serve immediately.

Recipe Notes

*This measurement would change if you’re using whole nuts, so be sure to chop your nuts before measuring if you’re starting with whole nuts. I used chopped walnuts for two reasons. 1) It’s more affordable than buying whole nuts. 2) When you start with smaller pieces it’s easier for your blender or food processor to grind it into a fine nut flour.