So, this recipe is so easy, and absolutely scrumptious! My favorite, pre-vegan candy bar was a Milky-Way and I have been craving ice-cream so badly lately, so what better than to make some milky-way ice cream bars? So, that’s just what I did!
With just 6 simple ingredients, this won’t disappoint and won’t take much effort either! Have you ever had cookie butter? OH MY! It is soooo delicious!
First off, you have to cut up some good and ripe bananas and freeze them. This is what makes the “ice cream” part of these bars. Using some parchment or wax paper will help a lot with this recipe, if you have it, cause it can get a little messy. I cut the ends off, then cut them into thirds, then again in half long ways. It’s not important how you cut them though. The thicker the pieces of banana, the more “ice cream”, so whatever is your preference really. It may be cleanest and prettiest if you cut them into rectangles, but will be more work and more unused banana.
Anyways, back to the recipe… cut your banana pieces and freeze them for at least an hour, but I suggest 3 or more. The longer they are frozen, the more firm they get and the easier the surface is to work with.
While the bananas are freezing, you need to make some caramel, unless you can get your hands on some vegan caramel. If so, that will only make this recipe even easier! I can’t take credit for this caramel sauce. I used THIS RECIPE and it is absolutely delicious. If you’ve never had cookie butter before, go ahead and sit down. I hadn’t before this, but IT IS TO DIE FOR AND vegan!
I recommend refrigerating the caramel sauce for a little while (10 minutes or so) to let it get nice and thick, mainly to just make it less messy and easier to get a good, thick, layer. Then, you just need to put a good, heaping amount of the caramel sauce on the frozen banana pieces and set them back into the freezer while you melt some chocolate chips.
I doubled the same recipe for the chocolate (just melted coconut oil and dairy-free chocolate chips) as I did for my Vegan Almond Joy’s. Once your chocolate is melted, you just dip the banana’s in the chocolate and put them back in the freezer for another hour and they are ready to eat! I like to put the chocolate in a piping bag and just cover them that way because it just makes less mess that way… and I’ve mentioned several times already, this can be a messy recipe.
Vegan Milky-Way Ice-cream Bars
Cook time: 5 minutes
Set time: 3+ hours (the longer the better)
Servings: ~12 bars
- 3 ripe bananas
- 1/4 cup + 1/2 tbsp coconut oil
- 1/4 cup maple syrup
- 2 tbsp cookie butter
- a drop of vanilla extract
- 1 cup of dairy-free chocolate chips
- Cut bananas into preferred sized pieces (I cut 3 large bananas into thirds, then again in half, length-wise) and freeze them for a couple hours on some wax paper.
- Using a double broiler (or just a shallow pan with water and a glass bowl) on low, melt 1/4 cup of the coconut oil and mix the maple syrup in well.
- Remove from heat and add the cookie butter and vanilla to the coconut oil/maple syrup mixture and mix until well combined and thickened. Refrigerate for about 10 minutes, or until desired thickness.
- Put a good layer of the caramel on the frozen bananas and return to the freezer.
- Using a double broiler (or shallow pan and bowl in the same way as before) melt the chocolate chips and the remaining coconut oil.
- Dip the frozen bananas in the chocolate, or use a piping bag and cover the top of them, and return to the freezer for another hour, or more, then ENJOY!