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
Units
Scale
For the Crust:
- 1/2 cup toasted walnuts
- 1/2 cup rolled oats
- 1/2 cup Medjool dates, pitted
- 1/2 teaspoon cinnamon
- 1/8 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
- 1/2 cup creamy peanut butter
- 1/2 teaspoon cinnamon
- 1/8 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.