Banana Split Nice Cream Bars

Nothing screams summer quite like an ice cream sandwich. So, as the weather heats up along with a craving for chilled snacks, we wanted to drop a delicious dessert recipe that’s as tasty as it is chock-full of natural, nutritious ingredients. 

Pairing creamy, custard-like banana nice cream with a craveable, crunchy granola cookie crust, these Banana Split Nice Cream Bars are certain to become your families go-to sweet treat to beat the heat all summer long.

Banana Split Nice Cream Bars

What You’ll Need

For the Granola Cookie Crust

• 1 stick unsalted butter
• 1/2 cup honey
• Pinch of salt
• 1.5 bags Safe + Fair Banana Bread Granola

For the Banana Nice Cream

• 2 cup heavy whipping cream
• 6 frozen bananas
• 14 oz sweetened condensed milk 

What You’ll Do

To make the Granola Cookie Crust

1. Use a small saucepan over low heat to melt the butter, honey and salt together for just 30-45 seconds.
2. In a large bowl, add the one and a half bags of Safe + Fair Banana Bread Granola and then pour the butter/honey mixture over the granola. 
3. Stir to coat the granola and then firmly press granola into a buttered 9x13 baking dish. 
4. Put the baking dish into the freezer to set the crust.

To make the Banana Nice Cream

1. In a food processor, pulse the frozen banana until it has crumbled.
2. Pour in the sweetened condensed milk and a pinch of salt.
3. Blend until everything is smooth and creamy. 

To Assemble the Banana Split Nice Cream Bars

1. Take the baking dish with the crust out of the freezer and pour the banana nice cream over the top in a nice even layer.
2. Top with a few sprinkles of Banana Bread Granola and place back into the freezer, covered for 6 hours prior to slicing and serving.