Healthier Ice Cream Bars and a GIVEAWAY! Banana + PB + Chocolate = Bliss. (Paleo, Low Carb, Dairy-Free, Vegan)

This post contains a product review, a sponsored giveaway, and affiliate links which generate commission for the blog if you click and purchase. Read more about Healthy Indulgences review disclosure policies here.

UPDATE: The giveaway is closed now, and the winners have been picked. Check your email to see if you’ve been selected for one of the NuNaturals stevia prize packages!

Paleo Banana Peanut Butter Ice Cream Bars

healthy-homemade-ice-cream-banana-popsicle

Do you remember eating peanut butter n’ banana sandwiches as a kid?

I do. That combo of sweet banana and rich PB made that squishy, soft sandwich something to look forward to. I never traded my precious sandwiches with anyone, not even for Gushers or Kudos bars (helloooo, 90s snackage!).

What’s one way to improve upon something already awesome? By dunking it in chocolate, of course!

The secret to getting the creamiest homemade frozen treats lies in the preparation and ingredients. Using a food processor to blend up the frozen bananas gives these bars a soft, biteable texture. A pinch of xanthan gum, which you can read more about it my e-cookbook, minimizes iciness in the sweet n’ creamy banana filling.

These tasty treats are dairy-free, vegan, and low in sugar compared to store bought fruit bars. They can easily be made paleo by replacing the PB with almond butter. This is the type of homemade dessert that is ideal for students like myself since it’s budget-friendly, with its short list of ingredients. All of the ingredients for this recipe were purchased at Walmart, aside from the NuNaturals liquid stevia. If you replace the liquid stevia with stevia in packets (like this one), you can pick up all of the ingredients in one fell swoop at your local grocery store.

Since you guys have asked me about liquid stevia so many times, I’m starting to incorporate it into a few recipes. You can find out how to use powdered stevia on the blog, and in my e-cookbook. The one drawback of using liquid stevia in recipes, versus the powdered stevia used in most of the recipes on this blog, is that the sweetness of liquid stevia doesn’t seem to be standardized between brands. That’s why I hesitate to recommend using a conversion chart to replace powdered stevia extract with liquid stevia extract. There are far too many stevia products out there to make a sweeping recommendation!

The liquid stevia I received from NuNaturals is perfect for use in coffee, yogurt, and other on-the-go treats. It’s so easy to whip out the dropper bottle as you’re runnin’ out the door! No need to mess with spoons. Scroll down to the bottom of this post to see how you can WIN some NuNaturals liquid stevia!

Found popsicle molds at Walmart in the summer specials section for $1.50. Totally worth it! homemade-popsicles-mold

Amazingly Delicious Peanut Butter Banana Pops (Dairy-Free, Low Sugar)

Makes 4 pops

Ingredients:

7 ounces peeled bananas (about 2 medium bananas)

2 Tablespoons smooth peanut butter

¼ cup coconut milk (I recommend Chaokoh or Thai Kitchen brand, both available at Walmart)

15 drops liquid stevia OR 3-4 packets stevia

Optional:

Big pinch of xanthan gum (for creaminess)

Preparation:

Peel bananas, break them up into a few chunks, and freeze them till solid. I keep frozen bananas stored in a plastic bag in my freezer, but you could plop them onto a tray lined with wax paper if you’re wary of plastic. I usually do this the night before I want to make the banana pops.

Add coconut milk, peanut butter, sea salt, vanilla, and liquid stevia to a small food processor. Add frozen banana chunks. Blend the mixture until you reach soft serve consistency. It takes a minute or two to break up all of the frozen chunks. Working quickly, scoop the soft serve mixture into popsicle molds. Pop the whole shebang into the freezer, but not before scrambling to clear it of obstructions if it’s jammed to capacity with a veritable smorgasbord of frozen foods, like mine was. Remove tray from freezer, and stick popsicle sticks into the tops of treats if  you forgot to do that before sticking it in the freezer. Freeze the pops for 8-12 hours.

To unmold them, turn the plastic mold to the side and run hot water over the bottom of the popsicle you want to take out. Gripping the wooden stick firmly, wiggle the popsicle out. See instructions below for how to make the chocolate coating.

~12g net carbs, 120 calories per popsicle (no chocolate coating)
~13g net carbs, 183 calories per popsicle (coated in homemade hardshell chocolate coating)

The raspberry version of these pops, all gussied up in its chocolate coating.low-carb-ice-cream-raspberry-bars

Homemade Chocolate Hardshell Coating

Makes enough coating for 4 pops

Ingredients:

4 squares Lindt 85% chocolate bar (can use 70% for a sweeter coating)

1 teaspoon coconut oil

1-2 packets stevia, OR 1/32 teaspoon NuNaturals Pure Stevia Extract powder

Preparation:

In a small, microwave-safe drinking glass or bowl, break up chocolate bar into chunks. Add coconut oil and stevia. Microwave on HIGH for 30 seconds, then stir. Continue to microwave chocolate mixture for 15 second intervals, as needed, until liquefied.

~5g net carbs, 252 calories per batch of coating (made with 85% cacoa chocolate)

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GIVEAWAY RULES:

Four winners will win prize packages consisting of two (2) bottles of orange- and lemon-flavored stevia from NuNaturals. You’ll get to try one bottle of each flavor! The winner will have to provide their address to receive their prize package, shipped from the company. To enter, share this post on Facebook, repin it on Pinterest, or Tweet about it. You’ll receive one entry for each share! Leave a comment with the links to each of your shares, and leave your email address (spaced out like this –>healthyindulgencesblog @ gmail . com<–  to prevent spambots!).