Chocolate Covered Ice Cream Bars (Healthy Dairy-Free Recipe)

I used to walk to the corner store as a kid to get my all-time favourite Magnum ice cream bars! Now, as a crunchy mom with kids at home, I want to make something healthier and more affordable to enjoy together. These homemade ice cream bars have a base of blended cashews and are sweetened with maple syrup, then dipped in roasted almonds and melted chocolate. Yesss please.

I love ice cream. But we don't buy ice cream when grocery shopping because I'm a big believer that if you don't want to eat it, don't have it in your house. If I bought it, I would want to eat it all the time! Besides the sugar, I have struggled with eating dairy in different seasons and often opt for a dairy-free treat. Therefore, I love to have a cold treat in the freezer, and so I love making all kinds of popsicles (my kids love these purple dragon fruit popsicles, fudgecislces, and now these ice cream bars). One day, the dream is to sell them at the farmers' market, but for now, I will just share the recipes!

Ingredients for homemade Magnum bars

How to make ice cream bars

1. Place all the ingredients in the blender. I use a high-power blender. **If you don't have a high-power blender, you will need to soak the cashews for a few hours first.
   
   

2. Secure the lid and blend for 1-2 minutes until everything is thick and creamy. 

3. Place the wooden sticks into the molds and divide the 'cashew ice cream' between each popsicle mold. Freeze for 5-8 hours or overnight.

4. In a pot, place the chocolate chips and the coconut oil. *I recommend doing this in a double boiler or a pie plate over a pot to prevent overheating the chocolate. Over low heat, stir and melt the chocolate.

5. Place chopped nuts on top of the frozen ice cream bars, and drizzle them with chocolate to get the nuts to stick to the bar. Let the chocolate harden for a few minutes.

6. Dip the bars into chocolate. I found that placing the melted chocolate in a shallow pan, like a pie dish worked the best for dipping. Set the bars on a silicone mat or parchment paper and keep them in the freezer until eating.

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Other frozen treats to make

This blog is dedicated to the healthy snacks I have made for my family. I am certified in holistic nutrition and choose to create recipes with whole-food ingredients that are nourishing for anytime of day!

⭐Did you make these homemade Magnum ice cream bars? Would you take 5 seconds to give a star rating and review just below the recipe? That means a lot to me and helps the growth of Beside the Mountain blog.

Chocolate Covered Ice Cream Bars (Healthy Recipe)

Danika Vanderpyl

The base of this ice cream bar is cashews, making a creamy, wholesome base, then I love to cover them in roasted almonds and dip each bar in melted chocolate chips!

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Prep Time 20 minutes mins

Freeze Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 popsicles

Calories 365 kcal

Equipment

• 1 popsicle mold

Ingredients

  

1x2x3x4x

• 1 ½ cups any milk I use almond or coconut milk
• 1 ½ cups cashews
• 3 tablespoons maple syrup
• 1 tablespoon vanilla

Dipped in

• ⅓ cup almonds chopped, roasted
• 1 cup dark chocolate chips
• 3 tablespoons coconut oil

Instructions

 

• If you do not have a high-power blender, soak the cashews for 2 hours first.

  Place the milk, cashews, maple syrup, and vanilla in the blender and blend on high until thick and creamy, 1-2 minutes. Place the popsicle sticks in the molds, and distribute the cashew ice cream between them. Put them into the freezer for 5-8 hours or overnight until fully frozen.
• Place a pie plate over a pot of water. Heat the water on the stove and place the chocolate and coconut oil in the pie plate, stirring until the chocolate is melted.
• Line a cookie sheet with a silicone mat or parchment paper, and place the ice cream bars on the pan. Sprinkle the chopped almonds on the ice cream bars and drizzle chocolate on top to keep the almonds in place. I usually just put the almonds on one side. Once the chocolate hardens, dip the ice cream bar in the melted chocolate, and let any excess chocolate drip off. Place the bars back onto the cookie sheet and place the pan in the freezer until they harden. Store the bars in a container or bag in the freezer until ready to eat! Enjoy!

Notes

For best storage results, remove the popsicles from the molds once they are fully frozen and place them into a ziplock bag. Store them in the freezer and eat them within 6 months.

To make these fudgesicles dairy-free use dairy-free chocolate chips.

This is the popsicle mold I use in the photos for a magnum-style ice cream bar.

This recipe makes me 8 popsicles, in molds that hold ⅓ cup of liquid each.

Nutrition

Serving: 1barCalories: 365kcalCarbohydrates: 27gProtein: 8gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.001gCholesterol: 0.2mgSodium: 89mgPotassium: 365mgFiber: 3gSugar: 14gVitamin A: 2IUVitamin C: 0.2mgCalcium: 158mgIron: 2mg

Keyword Almonds, Chocolate, Chocolate chips, Cold Treat, Dairy Free, Popsicles

Did you love this recipe?Make sure to leave a comment below!

Danika Vanderpyl, C.H.N

I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.

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