Coconut Banana Ice Cream Bars (dairy-free, gluten-free, nut-free)
The other morning I slept in and came downstairs to see my oldest daughter, Lily, put a pan of something into the freezer. I asked her what she made and she responded: "frozen coconut banana cream bars." We all enjoyed them as a treat throughout the day. Then later I saw her on the computer (which rarely ever happens) and asked her what she was doing. "Oh, I'm just typing up a recipe for a blog post" she responded. So what you see written below, including all of the photos, is by my 11-year daughter. She's posted to my blog a few times before with her Seaweed Snack Recipe and Sugar-Free Flavored Lemonade.
My notes: You can see a photo of what my version of this recipe looks like here on Instagram. It was originally a pie recipe, but Lily has made it into a crust-less bar recipe. If you want a crust you could try the chocolate cookie crust recipe that goes along with this recipe in my book or use a 1/2 batch of this grain-free Banana Coconut Cookie recipe....pressed into the bottom of the pan, baked, and then cooled before adding the filling.
Coconut Banana Ice Cream Bars (dairy-free)
I created this recipe out of the Frozen Coconut Banana Cream Pie recipe from the Nourishing Meals cookbook. It is great as an after-school snack or as a light dessert. We always keep a few cans of organic coconut milk in the fridge, because when coconut milk is chilled the cream separates from the water. You can then use the cream to make whipped coconut cream or these bars. We also like to keep large bunches of ripe bananas frozen in the freezer to use in smoothies or for frozen desserts.
- Place all ingredients (except chocolate) in a food processor and pulse/blend until smooth and creamy.
- Pour into a 7x11 inch baking pan with a spatula and smooth out the top.
- Sprinkle the chopped chocolate or shredded coconut on top.
- Freeze until firm, about 2 hours.
- Cut into squares and serve immediately.
- Store in a parchment lined container in the freezer.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
Wow…this is cool. Really nice dessert but easy to make, guess I can try out some other fruits with this. First in my mind is durian… :)
Great recipe and so easy...and it's gluten-free! Thanks for sharing.
OMG! I just came up with these myself, great minds think alike. I molded mine into a raw chocolate crust. yum ;-)
What an awesome job, Lily! Thank you! I always have these ingredients on hand so these will be a great treat to make. :-)
Shirley
This look so delicious! Will have to try...I love coconut.
What is coconut cream/ Is it in the refrigerated section? In a can on a shelf?
Thanks so much for the recipe Lily! These look so refreshing for a hot day! We are going to make these in my Special Needs class, and I'm sure we will enjoy every bite! Thanks again!
How adorable! Definitely will make these soon!
Trader Joe's make s a canned coconut cream (not organic unfortunately), so I'm guessing that can be used instead of coconut milk?
And what do you do with the water that separates from the cream?
Great job, these look so good! Can't wait to try them!
So Lily, when are you going to publish your first book? I'd like an autographed copy, please.
Nice Job Lily-You are a pro!
Nice work!!! Can't wait to try them.
Wow Lily! Even fabulous photos!
Yummy! We just found out my 13 year old is allergic to dairy. (One of those "duh, should have known" moments.)She will LOVE this. She misses ice cream for dessert.
These do look really good! I want to try them.
These look delicious and I can't wait to make these for my family! Great job Lily!
Well done Lily! These look delicious. We will definitely be making these.
I'm looking forward to having these on a hot day in July. Thank you for the recipe. Pinned.
Can you come make these at my house, Lily? :) It's finally warming up here in Wisconsin and these sound like the perfect frozen treat!
These look amazing! Thanks for the recipe!
Banana and coconut is my favorite frozen dessert. I make it with tender coconut and banana and no sweetener used. Your idea of adding some chocolate would work like magic.
Awesome.
Wow! These look awesome :) I can imagine dipping them in chocolate and then they'd be like a klondike bar!
Great recipe, Lily!!! These look SO good :)