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Blueberry Magnum Protein Pops

These fabulous homemade Blueberry Magnum Protein Pops are creamy, refreshing and so delicious. Made with healthier ingredients, they are dairy-free, egg-free and do not require an ice cream machine. They feature creamy vanilla ice cream swirled with blueberry jam enrobed with a crunchy chocolate coating.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword blueberry ice cream protien popsicles, blueberry magnum ice cream bars, blueberry magnum protein pops, blueberry protein ice cream bar recipe, clean eating dessert or snack, healthy blueberry protein ice cream bars
Servings 6

Ingredients

Ice Cream Base

  • 1 13.5 oz can coconut cream – full fat
  • 1/2 cup thick Greek-style yogurt
  • 1/2 cup dates, soaked 30 minutes and drained
  • 1/4 cup almond or cashew butter
  • 1/4 cup protein or collagen peptides powder, plain or vanilla

Blueberry Jam

  • 1 cup blueberries, fresh or frozen
  • 1/4 cup water
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon chia seeds

Chocolate Shell Coating

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil
  • 12-24 fresh blueberries

Toppings Optional

  • Chopped nuts
  • Granola
  • Crushed cookie crumbs

Instructions

  • Makes 6-8 popsicles - depending on your mold size!
    Make the jam first so it can cool and be ready when you make the ice cream base.  

Blueberry Jam

  • Place berries, water and honey in a small pot and cook over a medium heat for about 5 minutes until the berries are soft and the mixture comes to the boil. Mash up the berries a little, or leave them if you prefer your jam to be a little chunkier.
    Remove from the heat and stir in the chia seeds.
    Transfer into a clean jar and refrigerate for a couple of hours until the jam has set.

Ice Cream Base

  • Add all of the ingredients to a blender and process till really smooth.
    Add half of the ice cream base into a bowl and stir in ½ cup of the blueberry jam till combined.
    Into 6 ice cream moulds spread 1 tablespoon of the remaining jam into each mould and top with a few fresh blueberries.
    Alternate between the vanilla and blueberry ice cream mixes to reach almost the top. Use a toothpick or knife to swirl both ice creams together and then tap down on the surface a few times to remove any air bubbles. Insert the popsicle sticks and transfer to the freezer for 6-8 hours or overnight.

Chocolate Shell Coating

  • Place chocolate chips and coconut oil in tall glass (for easier dunking) 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 the popsicles from the mold and working quickly dunk each one into the melted chocolate, allowing the excess to drip off. Before the chocolate sets, sprinkle with chopped nuts or cookie crumbs.
    Place on a flat surface and enjoy straight away or keep in the freezer in a freezer bag for 1 month,although best enjoyed within 1-2 weeks.
    Notes:
    Silicone ice cream bar molds: silicone is a better choice as it will release from the hardened ice cream easily; popsicle molds are not suitable for ice cream as it will be difficult to unmold.
    Drinking glass: for easier dunking for holding the chocolate for the bars to be dipped into (appx 2.5" diameter, 4.5" tall).
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