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Peanut Butter Caramel Ice Cream Bars

Chocolate-dipped peanut butter caramel ice cream bars

These peanut butter ice cream bars are a homemade frozen treat with three layers: a chewy peanut butter cookie base, a sticky date caramel and creamy peanut butter banana ice cream, all dipped in dark chocolate. They take about 30 minutes of hands-on time plus 5 hours in the freezer, and make 4–6 bars depending on your mould.

Lifestyle Food Smooth Peanut Butter goes into every layer, so each bite tastes properly of peanut butter. The banana gives the ice cream its creamy texture without needing an ice cream machine.

Ingredients

For the cookie base:

• 1 cup rolled oats or almond flour (try Lifestyle Food Gluten Free Rolled Oats or Gluten Free Almond Flour)
• ½ cup Lifestyle Food Smooth Peanut Butter
• 2 tbsp honey
• 1 tbsp melted coconut oil
• ½ tsp vanilla extract
• Pinch of salt

For the date caramel:

• 1 cup soft pitted dates (Medjool, or Lifestyle Food Pitted Dates soaked in hot water for 10 minutes)
• 2 tbsp smooth peanut butter
• 2–3 tbsp hot water, as needed
• ½ tsp vanilla extract
• Pinch of salt

For the peanut butter banana ice cream:

• 3 ripe bananas, sliced and frozen
• 3 tbsp smooth peanut butter
• 1 tsp vanilla extract
• Pinch of salt
• 2–3 tbsp milk of your choice, if needed

For the chocolate coating:

• 200g dark chocolate, chopped (2 x 100g Lifestyle Food Sugar Free Dark Chocolate slabs)
• 1 tbsp coconut oil
• 1 tbsp smooth peanut butter, for drizzling (optional)
• Chopped roasted peanuts, to finish (optional)

You’ll also need:

• A silicone ice cream bar mould and wooden ice cream sticks

How to make peanut butter ice cream bars

1. For the cookie base, pulse the oats in a food processor until finely crushed but still slightly textured. (Skip this if you’re using almond flour.)
2. Add the peanut butter, honey, coconut oil, vanilla extract and salt, and pulse until the mixture comes together into a sticky cookie dough.
3. Press the dough firmly into the base of each mould and insert the ice cream sticks. Freeze for 20–30 minutes to firm up.
4. For the date caramel, blend the dates, peanut butter, vanilla extract and salt in a food processor, adding the hot water gradually, until smooth, thick and spreadable.
5. Spread the caramel over the chilled cookie bases and freeze for another 20–30 minutes until firm.
6. For the ice cream, blend the frozen banana, peanut butter, vanilla extract and salt until thick, creamy and smooth, scraping down the sides as needed. Add a splash of milk only if it won’t blend.
7. Spread the ice cream over the frozen caramel layer and smooth the tops. Freeze for at least 4 hours, or until completely solid.
8. For the coating, melt the chocolate and coconut oil together gently, in short bursts in the microwave or in a bowl over simmering water, until smooth.
9. Line a tray with baking paper. Remove the bars from the mould and dip each one into the melted chocolate, leaving a little of the base showing near the stick if you like. Let the excess drip off.
10. Place the bars on the tray, drizzle with peanut butter and sprinkle with chopped peanuts, if using.
11. Return to the freezer for 10–15 minutes until the chocolate has set.

Preparation time: 30 minutes
Freezing time: About 5 hours
Total time: About 5 hours 30 minutes
Makes: 4–6 bars, depending on your mould

Peanut butter ice cream bars FAQs

1. Do I need an ice cream machine?
   No. Frozen bananas blended with peanut butter turn thick and creamy on their own, a little like soft-serve, so all you need is a blender or food processor.

2. Can I make these without a silicone mould?
   Yes. Press the layers into a loaf tin lined with baking paper, freeze until solid, then cut into bars before dipping. Push a stick into each bar while the ice cream is still slightly soft, or serve them as slices.

3. Why is my chocolate coating so thick?
   The chocolate may be too cool, or it needs a little more coconut oil. Warm it gently and stir in another teaspoon of coconut oil for a thinner, smoother coating.

4. Are these ice cream bars dairy-free?
   They can be. Use a plant-based milk in the ice cream and check that your dark chocolate is dairy-free. Swap the honey in the base for maple syrup to make them vegan.

5. How long do they keep in the freezer?
   Store them in an airtight container in the freezer for up to a month. Let them stand for 5 minutes before eating so the ice cream softens slightly.

Keep a jar of Lifestyle Food Smooth Peanut Butter on hand for baking, smoothies and frozen treats.