Chocolate Covered Ice Cream Bars (Healthy Recipe)

Chocolate covered ice cream bars dipped in nuts.

Chocolate Covered Ice Cream Bars (Healthy Recipe)

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!

Prep Time20

Freeze Time8

Total Time8 20

Servings: popsicles

Author: Danika Vanderpyl

Equipment

1 popsicle mold

Ingredients

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