Creamy Banana Ice Cream Slice (No Churn): A Frozen Treat Worth the Hype
Say hello to your new favourite frozen dessert: the Creamy Banana Ice Cream Slice, a no-churn delight that’s layered with silky banana yoghurt, tangy lime coconut curd, and wrapped in a snappy Belgian milk chocolate shell. With a rich texture and tropical twist, this frozen bar tastes like a gourmet ice cream sandwich—no ice cream maker required.
Whether you’re hosting a summer party, looking for a healthy-ish freezer dessert, or simply craving something indulgent but easy to make, this recipe ticks all the boxes. Just blend, layer, chill, and slice—then prepare for compliments.
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Simple Ingredients, Big Flavours
Made with a handful of wholesome ingredients, this frozen slice proves that simplicity and indulgence can absolutely go hand-in-hand.
Yoghurt and Banana: The creamy base is made by straining full-fat yoghurt and blending it with ripe bananas and honey for a naturally smooth and flavourful filling. It’s refreshing, not overly sweet, and perfectly scoopable once chilled.
Lime Coconut Curd: This zesty addition brings brightness and contrast to the creamy banana layer. It’s piped through the centre, adding colour and a gentle tang that cuts through the richness beautifully.
Belgian Milk Chocolate: Used for the outer shell, this chocolate creates a crisp coating that cracks gently as you slice through. You can swap in dark or white chocolate to suit your taste, but the richness of Belgian milk chocolate pairs perfectly with the banana and lime combo.
Neutral Oil: A small amount of neutral oil (like light olive or sunflower oil) is added to the chocolate to help create a smooth glaze. Since the chocolate isn’t tempered, the oil helps prevent it from becoming too brittle or dull after setting.
How to Make the Creamy Banana Ice Cream Slice
Prepare the Yoghurt and Banana Filling
Strain the yoghurt in cheesecloth to remove excess moisture—this step is key for getting that creamy, ice cream-like texture.
Once strained, blend the yoghurt with ripe bananas and a touch of honey until completely smooth. Pop it in the fridge while you get the chocolate shell ready.
Melt the Chocolate and Build the Base
Break the chocolate into small pieces and melt it using either a microwave or the double boiler method. Stir in the oil until smooth and glossy. Then spoon half the chocolate into a silicone mould and use a pastry brush to coat the bottom and sides evenly. Chill, then repeat once or twice to build up a sturdy shell that won’t crack when unmoulded.
Assemble the Layers
Spoon half of the banana yoghurt mixture into the mould, then pipe the lime coconut curd across the centre in lines or swirls.
Top with the remaining banana filling and smooth the surface. Finally, cover with the rest of the melted chocolate and chill until set.
Slice and Enjoy
Once the chocolate shell is firm, unmould the slice and cut into bars. The filling stays creamy yet holds its shape, and the combination of textures—creamy, fruity, zesty, and crisp—is truly satisfying.
Easy to Make and Customisable
This frozen banana slice isn’t just easy—it’s endlessly customisable too. Don’t have lime coconut curd? Use lemon curd, passionfruit curd, or even a swirl of raspberry jam. Want a nutty crunch? Sprinkle chopped pistachios or almonds over the final chocolate layer before chilling.
You can also turn this recipe into popsicles by using a silicone popsicle mould instead of a loaf pan. Insert sticks and freeze for perfectly portioned handheld treats.
Perfect for Warm Weather (or Any Season)
This no-churn frozen slice is perfect for summer, but it’s so good, you’ll want it year-round. It’s refreshing without being overly icy, and it keeps beautifully in the freezer for up to 2 weeks. Just let the bars thaw for a few minutes at room temperature before serving to bring out their full creaminess.
It’s a brilliant recipe for entertaining, meal prepping dessert, or simply treating yourself. No baking. No churning. Just blend, layer, and chill.
You May Also Like
Want more irresistible ideas for desserts and chilled treats? Don’t miss these:
- Picota Cherry Pistachio Chocolate Bar
- Mosaic Jelly Domes
- Blueberry Cottage Cheese Bites (High Protein, No Refined Sugar)
- Raspberry Cottage Cheese Bars
- Cottage Cheese Date Bites
- Frozen Strawberry Yogurt Gems
- Mandarin Panna Cotta
- Passion Fruit Ricotta Dessert (Syrok)
- Frozen Blueberry Ricotta Pops
- Cherry Cottage Cheese Ice Cream (High Protein)
Watch our quick video tutorial on Instagram and don’t miss out on our other no-bake recipes.
Happy making,
Izabella
Description
This easy no-churn frozen dessert combines creamy strained yoghurt and ripe bananas with a touch of honey, layered with a refreshing swirl of lime coconut curd, and coated in a rich Belgian milk chocolate shell. Simple to prepare and irresistibly indulgent, it’s a perfect treat for any occasion.
Ingredients
Instructions
Prepare the Filling
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Line a bowl with cheesecloth and add the yoghurt. Gather the edges and gently squeeze to remove excess moisture. Twist the cheesecloth a few times and hang it over a bowl or the sink for at least 1 hour to continue draining. Once strained, transfer the yoghurt to a clean mixing bowl. Add the peeled bananas and honey, then blend everything until smooth using an immersion blender or food processor. Cover and refrigerate the mixture while you prepare the chocolate shell.
Melt the Chocolate and Prepare the Mould
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Break the chocolate into small pieces and place them in a microwave-safe bowl. Microwave in 10-second intervals, stirring well after each, until fully melted. Stir in the oil until the mixture is smooth and glossy. Let it cool for 10–15 minutes. Spoon half of the melted chocolate into a silicone mould (approx. 22 x 10 x 1.5 cm or 9 x 4 x 0.6 inches). Use a pastry brush to evenly coat the base and sides. Chill for 5–10 minutes to set, then repeat the coating process—especially focusing on the sides—once or twice more to create a sturdy shell, chilling between layers.No microwave? No problem. You can melt the chocolate using the double boiler method: Fill a saucepan with a few centimetres of water and bring it to a simmer. Place a heatproof bowl on top (making sure it doesn’t touch the water), add the chocolate to the bowl, and stir gently until melted. Remove from heat and stir in the oil
Assemble and Chill
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Spread half of the banana filling over the chocolate base. Pipe the lime coconut curd in lines over the filling, then add the remaining banana mixture and smooth the surface. Pour the remaining melted chocolate over the top and smooth it out to fully seal the bar. Refrigerate for at least 30 minutes, or until the chocolate is completely set.
Slice and Enjoy
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Carefully remove the bar from the mould and cut into portions before serving. You can store it in the freezer—either whole or pre-sliced—in an airtight container. Let it sit at room temperature for a few minutes before serving for the best texture.
Equipment
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Nutrition Facts
Servings: 10 ServingCalories:175.95kcalTotal Fat:9.21gSaturated Fat: 4.72gTrans Fat: 0gCholesterol:10.02mgSodium:38.64mgPotassium:221.69mgTotal Carbohydrate:20.79gDietary Fiber: 1.28gSugars: 16.74gProtein:3.32gVitamin A: 23.77IUVitamin C: 2.22mgCalcium: 88.57mgIron: 0.55mgVitamin D: 0.04IUVitamin E: 0.47IUVitamin K: 2.64mcgThiamin: 0.04mgRiboflavin: 0.13mgNiacin: 0.26mgVitamin B6: 0.1mgFolate: 9.82mcgVitamin B12: 0.3mcgPhosphorus: 86.86mgMagnesium: 23.79mgZinc: 0.74mg
Note
Yoghurt texture: Straining the yoghurt is key to achieving a creamy, scoopable texture.
Chocolate type: Feel free to use dark, white, or dairy-free chocolate based on your preference—just make sure it melts smoothly.
No piping bag? Simply spoon the lime coconut curd over the filling and swirl it in lightly with a skewer or knife.
Curd options: Lime coconut curd adds a bright, tropical flavour, but you can substitute it with lemon curd, passionfruit curd, or a spoonful of fruit jam for a different twist.
Banana substitute: Ripe bananas work best for natural sweetness and a creamy texture, but you could try using mango or soft persimmon for a flavour variation.
Mould tips: A silicone loaf mould works best for easy removal. You can also use silicone popsicle moulds to create individual banana ice cream pops—just insert sticks before freezing.
Storage: Store in an airtight container in the freezer for up to 2 weeks. Let the slices sit at room temperature for 5–10 minutes before serving for the best texture.
Make it nutty: For a crunchy twist, sprinkle chopped roasted nuts (such as pistachios, almonds, or hazelnuts) over the top layer of melted chocolate before it sets.
