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Chocolate Caramel Ice Cream Protein Bars

My healthy ice cream bars have a cashew and coconut protein-rich ice cream filling, a sweet date caramel layer, and a chocolate shell coating. This is a ‘healthified’ recipe that is creamy and decadent, made with healthy good for you ingredients and lower in sugar and carbs. Paleo and keto friendly. 🍦🤎
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate caramel ice cream protein bars, chocolate protein ice cream bars, healthy protein ice cream bars, protein ice cream bar recipe, protein ice cream bars
Servings 8

Ingredients

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 cashew or almond butter
  • 1/4 cup vanilla or chocolate protein powder
  • 1/4 cup honey or maple syrup
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

Date Caramel Layer

  • 2 cups soft dates, if dry soak 30 minutes and drain
  • 1 cup coconut milk or cream (canned)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Chocolate Coating

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Line a 7 x 5-inch loaf pan with parchment paper, making sure all sides are covered so that the liquid can't run underneath the paper. Or use a silicon bar or popsicle mold.

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.
    Add all of the ice-cream ingredients to a food processor and process 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 mixture into the lined baking pan or popsicle mold (adding popsicle sticks if desired) and freeze for 2-4 hours to set.

Caramel Layer

  • Place all the caramel layer ingredients into the food processor and process until smooth and creamy. Stop to scrape the sides if necessary and continue to blend until smooth.  Its ok to have some bits of dates remaining.
    You can adjust the consistency by adding more coconut milk if it is too thick to pour easily.
    Take the baking pan out of the freezer and spoon the caramel on top. Use a spatula to spread the caramel out in an even layer. Place back in the freezer until completely set (6 hours or overnight if possible).

Chocolate Coating

  • 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.
    Remove pan from freezer and cut into 8-10 bars or more smaller squares. Or pop out of popsicle molds.
    Carefully coat the bars with melted chocolate by holding one bar at a time with a fork underneath it and spooning the chocolate on top and over all of the sides.
    Repeat this for all the bars and place them back in the freezer for another 15 minutes to set the chocolate.
    Alternatively, transfer the melted chocolate to a tall slim glass and place 2 wooden cocktail sticks into each bar and dip them in the chocolate.
    Freeze for 2 hours, or until firm.
    Store in the fridge for up to 1 week, or freezer for up to 3 months.  
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