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Peanut Butter & Chocolate Ice Cream Bars

  • Author: Anna Rios
  • Total Time: 45 minutes



Bottom Layer:

  • 2 cups @bakery Rolled Oats
  • 1 cup Walnuts
  • 2 Tbsp Date Syrup or 4 Dates, pitted
  • 2 Tbsp Flax Meal and 1/4 cup water
  • pinch of salt

Middle Layer: 

  • 2 Ripe Bananas
  • 1/2 cup Peanut Butter
  • 1 tsp Vanilla extract
  • 2 Tbsp Maple Syrup
  • 1/4 cup Coconut Cream

Top Layer:

You will need: loaf pan, blender, food processor


  1. Blend oats in blender for 45 seconds or until you create oat flour. Make sure you use blender for a finer product.
  2. Add walnut to food processor and process until they achieve a crumbled product. Then add dates or date syrup and process for another 45 seconds.
  3. Add oat flour from your blender to the food processor and process along with walnuts, date syrup or dates, flax egg and maple syrup. Process until a dough-like texture forms.
  4. Line baking tray with parchment paper and add oat flour mixture as the bottom layer. Smooth out using the back of a flat spatula.
  5. Rinse blender and now blend banana, coconut cream, peanut butter, vanilla extract and maple syrup until silky smooth. Add on top of bottom layer and freeze for 2 hours.
  6. Melt peanut butter and chocolate chips in a glass bowl. Place in microwave for 30 second increments while mixing along the way. Should take about 1-2 minutes to fully melt. Add this as your top layer along with your favorite granola. I picked the maple granola from @bakeryonmain.
  7. Freeze overnight or for at least 1 hour before serving. When ready to serve, defrost for at least 15 minutes before taking your first bite! Enjoy!

  • Prep Time: 45


  • Serving Size: 12 bars