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Simple Chocolate Elvis Ice Cream Bars

Servings 12


  • 3 frozen bananas peeled and cut into large chunks
  • 2 tablespoons chunky peanut butter
  • 1/2 teaspoon cinnamon
  • 11 ounces dark chocolate chips
  • 1 1/2 tablespoons coconut oil
  • 1/4 cup gluten-free pretzel sticks broken into smaller pieces
  • flakey salt such as Maldon


  • Line an 8-inch loaf pan with plastic wrap, leaving long edges to hang over sides of pan.
  • Place frozen banana chunks into the container of a food processor or blender. Pulse or blend until smooth.
  • Transfer banana to prepared loaf pan and spread evenly across the bottom of the lined pan.
  • Stir together peanut butter and cinnamon. Quickly and carefully spoon peanut butter mixture over banana. (Spray a spatula with cooking spray to keep mixture from sticking as you spread.)
  • Place pan in freezer for at least 1 hour, or until frozen.
  • Using plastic wrap, lift frozen mixture out of the loaf pan. Cut in half lengthwise and then makes 6 cuts widthwise to result in 12 bars. Return to freezer for 30 minutes.
  • Meanwhile, combine chocolate chips and coconut oil in a medium bowl. Microwave at 15 second intervals, stirring between each, until melted (or melt over a double boiler).
  • Dip one bar at a time into chocolate, shaking off excess chocolate and place on parchment. Sprinkle with pretzel pieces and allow to set. Repeat with remaining chocolate, bars, and pretzels.
  • Return to freezer for at least 1 hour, or until frozen.
  • To serve, sprinkle with flakey salt.