Have you all jumped on the “nice cream” bandwagon yet? Although there isn’t a technical definition, nice cream is a frozen dessert, similar to ice cream, without dairy, eggs, or sugar. It usually consists of blended frozen fruit and, if any, natural sweeteners.
The most popular is the banana based nice cream which is just blended frozen bananas. I know, I totally didn’t believe it either until I tried it for myself one day. It truly turns from hard, frozen banana chunks into a creamy soft serve in just a matter of minutes, no additional ingredients necessary!
It’s a wonderful way to use up those overripe bananas. You know, the ones that are good for nothing but banana bread? I can’t eat a banana unless it’s half green. Once it turns yellow forget about it. My kids are the same. My husband is the only one “weird” one who can care less what color it is. He even eats them after they’ve turned black and mushy. So gross. Thankfully, this nice cream doesn’t taste anything like the overripe, mushy bananas that first go into the freezer!
The chocolate crust is adapted from my Raw Brownie Truffles, except I used pure maple syrup as the sweetener in this recipe instead of dates. It makes for an easy no-bake cookie layer, just perfect for these bars. Plus, the less we can use our oven in this summer heat, the better!
Made with wholesome ingredients, these bars make a delicious and nutritious summer treat! I hope you enjoy, friends!
Chunky Monkey Nice Cream Bars
- Total Time: 15 mins
- Yield: 16 bars 1x
Description
Banana nice cream is layered between a rich, no-bake brownie crust. Made with only a few wholesome ingredients, these ice cream bars are super simple to make and very delicious! No ice cream maker necessary!
Ingredients
- Brownie Crust:
- 4 cups raw chopped nuts, like almonds or walnuts (I used 3 cups almonds & 1 cup walnuts)
- 1/4 teaspoon salt
- 1/2 cup cocoa powder (I used Hershey’s Special Dark)
- 1/2 cup pure maple syrup
- 2–4 tablespoons melted coconut oil, more or less may be needed and will depend on the nuts used
- 4 cups thoroughly frozen ripe bananas, peeled and cut into chunks
Instructions
- **This makes an 8×8-inch pan and approximately 16 bars. If you do not need that many bars, you can half the recipe and use a loaf pan or make individual bars in a muffin tin.
BROWNIE CRUST:
- Line two 8X8-inch pans with plastic wrap and set aside. Don’t worry if you only have one, you can just repeat the step using the same pan. In the bowl of a food processor, blend nuts together with the salt until coarse and crumbly. Don’t blend too long or you’ll end up with a nut butter! Add the cocoa powder, and maple syrup and pulse until combined.The dough begins to slow down the processor so continue to stop and scrape down the sides if needed. Keep a close eye and make sure it doesn’t get stuck or it could blow the motor out.
- Depending on the nuts you use, you may not need much coconut oil, if any. Some nuts, like walnuts, are naturally oily and don’t require much extra. The amount of coconut oil is just to get the mixture to hold together. If mixture is dry after mixing in the maple syrup, add one tablespoon at a time just until chocolate mixture holds together, like a dough.
- Remove mixture and divide in half. Press one half of the dough into each of the plastic lined pans. If you only have one, spread the first half into the 8-inch pan and press to flatten, making sure to get every corner and edge. Put into the freezer for a few minutes to set while you wash out your processor for the nice cream. After a few minutes, carefully remove the pressed brownie square in the pan, cover the top with plastic and return to the freezer on a flat surface. This is the top of the sandwich layer. Line the pan with more plastic wrap or parchment paper and repeat the same step with the other half of the dough, but you can leave the bottom layer in the pan.
- In the clean processor, add the frozen banana slices. Blend bananas until it becomes thick and creamy, like soft-serve ice cream. This takes several minutes and will require lots of stopping and scraping down the sides. It may look like it needs liquid, but don’t add any. After a few minutes the bananas will be completely smooth. I always use really ripe bananas, so it’s usually sweet enough as is, but you can blend in a tablespoon of honey or maple syrup if you’d like it more sweet.
- Spread the banana ice cream into the chocolate layer in the prepared pan. Top with the other layer in the freezer and press it down gently to adhere to the ice cream. Cover and freeze for several hours, preferably overnight.
- When fully frozen, lift the bars in the plastic wrap out of the pan. Cut into squares. You can dip the edges of the bars in cacao nibs, chocolate chips, sprinkles, additional nuts or just leave plain. Store bars in an airtight container in the freezer or wrap them individually in plastic wrap. To serve, remove bars from freezer and let sit at room temperature for 3-5 minutes to soften a bit. Makes 16 two-inch bars.
- Prep Time: 15 mins
- Category: Dessert
SaveSave
I love my bananas bright yellow, sometimes a little spotty! They’re the sweetest without getting mushy yet
They are at their prime at that point, Chloe! I just wish I could handle the texture, lol. At least it makes for some great ice cream 🙂 Thanks for stopping by!
I love the idea of “nice cream” but I haven’t made it yet…. this recipe looks like the perfect excuse to try it out. Looks delicious!! 🙂
Thanks, Sam! It’s super easy and is one of the few ice cream recipes that doesn’t require an ice cream maker..I hope you get a chance to try it!
I am drooling over these! Holy cow.
Haha, thanks, Amy! They are addictive too! I think I’ve already eaten half the batch in the last 24 hours!
Love this! I’m actually working on a “nice” cream post too! I did a chocolate version and found it a little too banana-ey. Great idea to do Chunky Monkey as bananas are the best part!
♥ Lisa
Strum Simmer Sip
Thank you, friend! That’s so funny, I think we think of the same foods a lot..You know what they say, great “foodie” minds think alike, haha! Looking forward to your nice cream post! 🙂
We totally do! 🙂 I’ll probably post it in the next couple of weeks so stay tuned! Hope you had a great weekend!
I’ve actually never heard of nice cream but I’ve been trying to eat a little healthier and this looks like a delicious way to start. Lovely post and beautiful blog!
xoxo
Hannah
http://frecklesandolives.blogspot.com/
Thanks, Hannah! If you’ve never tried it I urge you to give it a go! It’s a much healthier and still very delicious treat!
These look absolutely stunning, Josceleyn! They are definitely my kind of dessert. I love how healthy these are – and raw brownies and nice cream are my two favourite raw treats! What a perfect combo, I just know I’m going to love these. Beautiful photographs too – they’re making me soooo hungry right now!!!!! Mmmm!
Aw, thank you, Harriet! You’re so sweet 🙂 They’re two of my favorite raw treats too..I think we have the same taste in food, because I love everything on your blog! 😉
I will most definitely have to try this. I love the concept and your photography!
Thank you, Joshua! Let me know how they turn out for you!
This is such a neat idea – a healthier ice cream sandwich that looks delish! Thanks for sharing, can’t wait to try these out!
Thanks, Raj! We love our ice cream and it’s nice that these are so simple to make! I hope you enjoy them!
OMG. They looks amazing. And I love how you described over-ripe bananas as gross. totally get it. LOL
Thanks for sharing. I MUST try these.
Thanks Kimberly! I’m so glad I’m not the only one, lol! Hope you like them! 🙂
I can’t eat a banana if it has even 1 brown spot on it! Hence, the magic of nice cream 🙂 This looks like the perfect summer treat- thanks for sharing, Joscelyn!
Haha, thanks Minna! It’s hard when there’s only a small window when bananas are “edible.” I’m thankful for all of the other ways to use up ripe bananas or we’d have a lot of them being tossed in the waste bin, lol!
I think the admin of this web site is genuinely working hard
in favor of his web site, as here every material is quality based data.
These look amazing, Joscelyn! I’m not even lactose intolerant and I want to try these…thanks for sharing!
P.S. I only like mushy bananas for banana bread too;-)
Thanks, Andele! You definitely don’t miss the dairy in these! They’re delicious and are a great treat to help you cool off on these hot summer days! The kids love them too! 🙂