Freezer-friendly no bake Protein Banana Ice Cream Bars are the perfect high protein summer treat!
Using a simple gluten free no bake crust, bananas, cottage cheese, and protein powder, you'll want a batch of these bars ready in the freezer for hot summer days.
Quick Look: Protein Banana Ice Cream Bars
⏲️Ready In: 6 Hours 10 Minutes (10 Minutes Active, 6 Hours Freeze)
🍽Servings: 16
🥗Nutrition: 158 Calories / 8.4g Protein
🥘Main Ingredients: Bananas, Walnuts, Oats, Dates, Cottage cheese, Peanut butter, Protein powder
📋Dietary Notes: Gluten free
⭐Why You'll Love It: These no bake ice cream bars make the perfect gluten free treat in the summer heat! Plus, they're high in protein: win-win!
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I'm typically pretty focused on high protein meals like Gluten Free Honey Sesame Chicken, but once in a while I want a dessert that gives me a little protein boost but still tastes like a treat!
With the heat of summer, I leaned on "nice" cream (aka banana ice cream) for a no-bake bar that's boosted with cottage cheese and protein powder for 7g protein per serving. And bonus: they're smooth, luscious, and delicious!
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Key Ingredients
Bananas: The main ingredient for flavor and the filling! Use ripe bananas for the best "banana" flavor. They do not need to be frozen.
Cottage Cheese: A little cottage cheese boosts the protein content and creaminess of these bars! You can use either 2% or 4% cottage cheese.
Peanut Butter: Besides flavor, peanut butter also adds creaminess and prevents the bars from being too icy. You could use any nut or seed butter here.
Protein Powder: That extra protein boost comes from protein powder! My preferred brand is Equip Foods - Vanilla or Banana (if in stock) both work great for this recipe.
Dates: For the no bake crust, dates will serve as the binder and sweetener. I used Medjool dates for the recipe, but any fresh dates should work here!
Walnuts: Toasted walnuts add a touch of nutty flavor that pair so well with the banana filling! That said, you can omit them and use more oats or a different nut if you'd like.
Oats: To help balance out the macros, I used oats instead of only walnuts for the crust. If you'd like, you can use all walnuts or all oats.
See the recipe card for full information on ingredients and quantities.
How to Make Banana Ice Cream Bars
Step 1: Prepare an 8x8 baking pan by lining with parchment paper or wax paper.
Step 2: Add walnuts, dates, and oats in a food processor and pulse until the mixture forms a ball. Press into the bottom of the prepared baking pan.
Step 3: Without cleaning out the food processor, add the bananas, cottage cheese, peanut butter, and protein powder. Process until smooth.
Step 4: Pour the banana mixture over the crust. Cover and transfer to the freezer, making sure the baking pan is level. Freeze for at least 4 hours.
Step 5: Remove the baking pan from the freezer. If desired, drizzle with melted chocolate. Let defrost for 5-10 minutes and slice into 16 squares. Serve immediately or store in a freezer-safe container or zip-top bag and take out a bar as desired, defrosting for 5-10 minutes for the best texture!
Top Tips from Chelsea
Make the bars nut free - Swap the walnuts out for sunflower seeds or additional oats. Use sunflower seed butter in the filling in place of peanut butter.
For best texture - Let the bars thaw 5-10 minutes before eating.
Slice and refreeze for easy single servings - That way, when you want a treat, you can simply reach in the freezer and grab a single banana ice cream bar!
Want a little extra crunch? - Scatter ¼ cup finely chopped toasted walnuts over partially frozen bars and continue to freeze.
Protein Banana Ice Cream Bars FAQs
Yes! Originally I used Equip Foods' Banana Prime Protein, but it was a limited edition flavor. Made again with Vanilla, I can confirm these bars turn out great. Chocolate and peanut butter flavors are next on my list!
Yes, just swap the walnuts in the crust out for sunflower seeds or additional oats. Use sunflower seed butter in place of peanut butter in the filling.
Absolutely. These should taste great with or without the protein powder, although you may want to add a little sweetener (up to ¼ cup honey or similar) since protein powder adds a bit of sweetness.
Did you try this Protein Banana Ice Cream Bars recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Protein Banana Ice Cream Bars
- Prep Time: 10 minutes
- Freeze Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Gluten Free
Description
No-bake, freezer gluten free Protein Banana Ice Cream Bars are the perfect high protein summer treat! A simple no bake press-in crust creates an excellent base for this creamy, high protein banana filling. Drizzle with chocolate or keep them naked - your choice!
Ingredients
For the Crust:
- ½ cup toasted walnuts
- ½ cup rolled oats
- ½ cup Medjool dates, pitted
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
For the Filling:
- 3 large extra-ripe bananas, peeled
- 1 cup cottage cheese, 2% or 4%
- 3 scoops Equip Foods Vanilla protein powder
- ½ cup creamy peanut butter
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
For Topping (optional):
- 2 tablespoons chocolate chips, melted
Instructions
- Prepare crust. Add walnuts, dates, cinnamon, and salt to the bowl of a food processor and pulse until walnuts and dates are chopped and can be pressed together to hold shape. Pour the mixture into a lined 8"x8" pan and press evenly into the bottom, spreading to fill the pan.
- Prepare filling. Add bananas, cottage cheese, protein powder, cinnamon, nutmeg, and vanilla to a blender and blend until smooth.
- Make bars and freeze. Pour the filling over the base and place in the freezer for at least 6 hours to overnight.
- Cut bars. Remove from the freezer once set. (Optional) drizzle with melted dark chocolate. Slice into 16 pieces and serve immediately. Store leftovers in the freezer.
Notes
- For nut free bars: You can swap the walnuts for more oats or sunflower seeds and swap the peanut butter for sunflower seed butter.
- For best texture: Let the bars sit at room temperature for 5 minutes or so before eating.
- Storage: I like to freeze these bars, slice, then put back in a freezer-safe zip-top bag in the freezer so I can grab a single serving at a time! They should keep in the freezer for up to 3 months.
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