Raspberry Nice Cream Bars
This Raspberry Nice Cream Bar recipe is just like ice cream but nicer. Nicer because it’s made just with fruit and a bit of honey. Its easy to be a huge fan of banana based nice cream. It boasts the same creamy deliciousness of traditional raspberry ice cream, but without all those fillers.There are so many different combos you can make with frozen bananas and if you’re a berry lover, then this raspberry one’s for you.Nice cream is one of the easiest recipes to make and requires minimum prep. The only thing you need to do in advance is freeze the bananas. Seriously, it’s that simple. You will need a food processor to make the nice cream, so once your bananas are frozen, throw all ingredients into it and blend!Sweet, tangy, and refreshing, these ice cream bars are made with just a few simple ingredients. The combination of fresh raspberries and creamy banana creates a perfectly balanced flavor. Plus they are super healthy and insanely delicious at the same time.The chocolate shell is smooth and thick, and gives a satisfying snap when you bite into it. With little to no effort, you can make your own ice cream popsicles, which are way better than any shop-bought ones, in every single way.You just need a few ingredients and a few minutes to blend up these delicious popsicles. The hardest part will be waiting for them to freeze!
Servings 4
Ingredients
- 3 bananas, sliced, frozen
- 1/2 cup raspberries, frozen
- 1/2 cup nuts of your choice, chopped
- 2 tablespoons honey or maple syrup
- 2 tablespoons protein powder (optional)
Chocolate Coating
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- In a food processor blend banana slices and raspberries until smooth.Add nuts, honey and protein powder if using and pulse until well combined.Be careful not to over process as it’s nice to have texture and different sized “bits” in your nice cream bars.Pour into 4 silicone ice cream bar molds, insert popsicle sticks and freeze.When the ice cream bars are firm, melt the chocolate chips and coconut oil in a coffee mug (or other tall microwaveable container) in the microwave by heating for 40 seconds, then 20 second bursts, stopping and stirring after 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.Dip the frozen ice cream bars in the melted chocolate, shake to get rid of the excess chocolate before it sets.Serve immediately, or store in an airtight container in the freezer until ready to enjoy.
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