Creamy Chocolate Popsicles! Or, as we call them in our house– DIY magnum bars. These are rich and fudgy and customizable to however you’d like.
If you like banana swirl ice cream, then you’ll want to try these DIY magnum bars. It’s a creamy chocolate banana ice cream bar with or without chocolate or chopped nuts. That’s the real fun about this recipe– you can enjoy them as-is or make them fancy with drizzled chocolate and chopped peanuts for crunch.
Start by making the popsicles
You’ll start by making the banana popsicles. Inspired by banana swirl (thank you Daniel Tiger), we figured that recipe would make a great popsicle.
Place frozen bananas, nut butter of choice, milk, maple syrup and vanilla extract. Blend together, then place into popsicle molds and freeze until hardened.
You can use whatever nut butter you’d like. We prefer peanut or almond butter, but tahini would also work for nut allergies as would sun butter. I haven’t tested it with sun butter but I assume that it would taste OK as long as you like the taste of sun butter!
You can now enjoy them, or dunk them in chocolate!
Top as you’d like
Now you get to decide how you like these. If you want to cover them in chocolate, you’ll need to melt the chocolate of your choice. For dairy-free chocolate, we like Enjoy Life or Guittard, but any chocolate will work.
Melt, then you can either dunk the popsicle into the melted chocolate or drizzle it on. Because the popsicles are frozen, the chocolate can “pop” off the ice cream popsicle once it’s covered, so I dunk the front and drizzle the melted chocolate on top.
After that, you can decide whether to add chopped nuts on top. As larger pieces of nuts can be a choking hazard for younger kids, we’d recommend finely chopping the nuts or omitting them altogether.
How to Store
These popsicles taste best within the first few days of making them, as the banana popsicles tend to get too hard in the freezer. However, if you want to make a batch ahead of time, then we recommend storing them in an airtight container so they don’t become freezer burnt.
Popsicle Molds We Love
These popsicles work with any mold! We are partial to silicone ones as they are easier to remove, but any work.
We’ve linked a few options in our shop and these are the ones we like for small hands and these are the ones we used in these photos!
More Dessert Recipes:
- Dirt Cake Recipe for Kids
- Vegan Peanut Butter Cups
- Smash Cake
- Vegan Chocolate Raspberry Pie
- Date Paste Peanut Butter Cookies
If you try these chocolate popsicles, make sure to come back to leave a rating and a comment! Seeing you make our recipes makes our day and your feedback helps other readers.
DIY Plant-Based Magnum Chocolate Bars
- 4 large bananas frozen
- 3/4 cup nut butter (we prefer peanut, but others will work)
- 1/2 cup unsweetened milk
- 1 tablespoon maple syrup or more to taste
- 1/2 teaspoon vanilla extract
- Chocolate chips for melting and topping, optional
- Crushed nuts for topping, optional
- Place the bananas, nut butter, milk, maple syrup and vanilla extract in a blender and puree until creamy.
- Pour into popsicle molds and freeze until hardened.
- Enjoy as is, or melt the chocolate of choice, then dunk the frozen popsicle into the melted chocolate and top with crushed nuts, or drizzle on and top with chopped nuts if desired. You must work quickly as the chocolate will harden quickly once it touches the frozen popsicle.
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