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Blueberry Crunch Protein Ice Cream Bars

Delicious fruity, creamy, and crunchy frozen ice cream bar that hits every craving in one bite. A truly decadent treat. No churn vanilla ice cream swirls together with blueberry puree, then gets dipped in white chocolate and topped with chopped nuts. Oh my!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword blueberry crunch protein ice cream bars, blueberry protein ice cream popsicles, clean eating dessert or snack, healthy protein blueberry ice cream bars, protein ice cream bars
Servings 8

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.
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