These delicious protein-rich ice cream bars swirl together no-churn healthy vanilla ice cream with honey sweetened blueberry puree. They are dipped in white chocolate and topped with chopped pistachios.
The beautiful swirling of vibrant blueberry puree against the stark white vanilla ice cream is absolutely striking. After trying the blueberry version, feel free to swap in your choice of fruit. This recipe works wonderfully with raspberries, strawberries, blackberries, or mango!
There are three components to these frozen bars:
Blueberry puree (or blueberry sauce)
No churn vanilla ice cream
White chocolate magic shell
This recipe is a rich, indulgent dessert or treat, kinda pretty, but still healthy and full of creamy deliciousness in each bite. Instead of the truckloads of sugar added to store bought ice cream bars, this recipe is sweetened with a bit of honey.
And of course this recipe does not have the food additives or chemical substances added to food to maintain its quality (preservatives), nutrition value, taste (flavouring agents), and appearance (colouring agents) found in commercially made products. We can avoid all that unhealthy stuff by making our own delicious ice cream bars.
This ‘healthified’ recipe is made with a cashew and coconut base and is what we call ‘nice cream’. Nice cream is a term that has come to represent any frozen creamy treat free from loads of sugar and artificial flavors.
You simply blitz nuts or frozen fruit in a high-speed blender and the end result is a whole-food ice cream that is rich, creamy, and luscious enough for a special occasion yet light and easy enough for an any time indulgence.
It sounds too good to be true doesn’t it? Ice-cream just out of nuts or fruit. It tastes like ice-cream and it is so damn good! This is definitely one for the recipe bible.
These delicious ice cream bars are ideal for a special occasions, give them a try! They are super easy to make and require very minimal ingredients so you can easily elevate your frozen treat game with this nutritious dessert, proving that healthy can also be delicious.
It’s shocking how good these are! These babies are the perfect healthy sweet treat as the protein content will leave you feeling full while also satisfying and helping to curb sugar cravings while still being healthy!
That’s really the trick with eating healthier, its not limiting or denying yourself yummy things, its about ADDING good stuff so you don’t crave the not-so-good high sugar things that can wreck health.
Experience the delight of guilt-free indulgence with this frozen ice cream bar recipe – a creamy blend of deliciousness to keep in your freezer for an any time treat or snack.
Blueberry Crunch Protein Ice Cream Bars
Equipment
- Popsicle molds
Ingredients
Blueberry Puree
- 1 1/2 cups blueberries, fresh or frozen
- 1 1/2 tablespoons water
- 2 tablespoons honey or maple syrup
Vanilla Protein Ice Cream
- 1 1/2 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup protein or collagen peptides powder
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
White Chocolate Shell
- 1 cup white chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup pistachios or any other nuts, roasted, roughly chopped
Instructions
- Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
Blueberry Puree
- In a small saucepan, combine blueberries, water and honey. Bring to a boil and cook until liquid is syrupy and thick. Remove from heat. No need to mash the blueberries, some will burst and some will remain whole. Transfer to a bowl and allow to cool to room temperature before making ice cream.
Vanilla Protein Ice Cream
- When ready to make the ice cream bars, open chilled can of coconut cream and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Add all of the ice-cream ingredients – cashews, hardened coconut cream, protein powder, honey and vanilla to a food processor and process until completely smooth and creamy, without any lumps.Alternate adding vanilla ice cream and cooled blueberry puree into 8 (more or less depending on the size of your molds) popsicle molds. Insert wooden sticks and freeze for at least 6 hours, overnight is best.
White Chocolate Shell And Assembly
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted pour into a tall glass for easy dunking. You can fully dip them or just dip half or dip on an angle like I did in the recipe image.Unmold frozen ice cream bars. Dip in melted chocolate and immediately top with chopped pistachios or any other chopped nuts. Due to the coconut oil in mixture, the chocolate will set very quickly. TIP: For the best results with dipping of the chocolate, leave the ice cream bars in the freezer until the very last second and take each bar out individually to coat/dip them in chocolate. The more frozen the bars are - the easier this step will be. Enjoy immediately or keep frozen until ready to eat. Cover tightly in plastic wrap or keep in an airtight container in the freezer for several months.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
