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Almond Protein Ice Cream Bars

Indulge in the mouthwatering goodness of homemade almond ice cream bars. Made with nourishing ingredients, this easy and healthy recipe is the perfect dessert or snack.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword almond protein ice cream bars, clean eating dessert or snack, clean eating ice cream, healthy ice cream bars, no bake ice cream bars
Servings 12

Ingredients

Base Crust

  • 1 1/2 cups almonds or walnuts
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1/4 cup coconut oil, melted

Ice Cream Filling

  • 1 cup cashews, soaked 3+hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/2 cup almond butter
  • 1/4 cup protein or collagen powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract

Chocolate Drizzle Topping - Optional

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

Base Crust

  • Line a 7 x 5-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Place almonds into a food processer and process until broken down and crumbly. Add dates, coconut and coconut oil and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Ice Cream Filling

  • Open chilled can 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.
    Place all filling ingredients- cashews, hardened coconut cream, almond butter, coconut oil, honey and vanilla extract into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or vanilla if you think it needs it.
    Pour the ice cream over the crust and spread evenly with a spatula or the back of a spoon.
    Place the bars in the freezer for at least 2-4 hours to set.
    If you wish to top with chocolate drizzle, melt the chocolate by placing 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.
    Remove bars from freezer and drizzle the melted chocolate on top with a spoon or piping bag and top with chopped almonds.
    Cut into 12 bars or more smaller squares to serve.
    Store in the freezer for up to 3 months.
     
     
     
     
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