This might be my best dessert yet!

Don’t you LOVE those rich and creamy ice cream bars, dipped in chocolate and coated in nuts? I certainly don’t think it’s summer without these tasty treats and until yesterday I didn’t realize I could make them right at home.

I created two different recipes, not sure which way I wanted to go: healthy or decadent?  Turns out both are delicious and worth posting, So I bring you not one, but TWO recipes.

Chocolate Dipped Peanut Butter “Ice Cream” Bars – Makes 4

Peanut Butter Banana Ice Cream Bars (guilt-free)

2 frozen bananas

1/4 cup natural, smooth peanut butter

1/2 tsp vanilla extract

Peanut Butter Coconut Ice Cream Bars (decadent)

3/4 cup coconut milk

1/4 cup peanut butter

2 tbsp maple syrup

1/2 tsp vanilla extract

For Dipping:

12 ounces chocolate chips

1 tbsp coconut oil

1/2 cup crushed or chopped peanuts

To make the ice cream bars blend together frozen banana or coconut milk with peanut butter. Add vanilla extract (and maple syrup if using coconut milk). Blend until smooth. Spoon or pipe the ice cream into popsicle molds and freeze until solid (at least two hours).

Once frozen, prepare your chocolate by melting together chocolate and coconut oil in a wide mouth pint-sized jar.

*You won’t use the whole bag of chocolate chips when dipping, but it’s important to melt it all so that you can evenly dip your ice cream bars. The extra chocolate will store for several months at room temperature.

Finely chop the peanuts or crush them in a food processor and put in a shallow bowl or plate.

Remove bars from molds by running hot water on the outside and one at a time dip into the melted chocolate. Allow excess chocolate to drip off. Gently press the dipped bar into the crushed peanuts, coating both sides.

Set on a silicon mat or wax paper and repeat until all bars are dipped and coated. Place back in freezer for 20 minutes to allow to fully set up.

When it comes to dessert do you choose healthy or decadent?