A creamy, dreamy frozen dessert or treat. No churn ice cream bars with Greek yogurt, boosted with a hit of protein, swirled with strawberry jam, and dipped in naturally pink ruby chocolate. They are simple to make, stunning to serve, and impossible to resist. 🥥🍦
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, clean eating ice cream, ruby chocolate coconut protein ice cream bars, ruby chocolate ice protein cream pops, ruby chocolate protein pops, ruby chocolate protein popsicles
Servings 6
Ingredients
1cupthick Greek-style yogurt, plain or vanilla
113.5ozcan coconut cream, full fat (solid part only) *see note below
1/4cupcashew (or any other nut or seed) butter
1/2cupvanilla or unflavoured protein powder
1/4cupstrawberry jam, store bought or homemade recipe below in notes
3-4tablespoonshoney or maple syrup – to taste
1teaspoonvanilla extract
Ruby Chocolate Coating
1cupruby (or white) chocolate bar, chopped
1tablespooncoconut 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.When ready to make the ice cream bars, 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 hardened coconut cream, yogurt, cashew butter, protein powder, honey and vanilla into a food processor and process until creamy and smooth.Add the strawberry jam and swirl through the mixture then pour into 6 popsicle molds (more or less depending on size of popsicle molds) and add popsicle sticks. Freeze until solid, at least 4 hours.Once popsicles are frozen melt the chocolate coating.
Ruby Chocolate Coating
Place chocolate chips and coconut oil in tall glass (to make dunking easier) 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 bars from the molds and working quickly, dip the bars one at a time into the melted ruby chocolate, using a spoon to help coat as needed. You can either fully coat the bars or dip them halfway. Let any excess chocolate drip off, then return the bars to the parchment-lined tray.Place the bars back into the freezer for 10-20 minutes for the chocolate to harden. Serve immediately or keep in a freezer-safe container in the freezer to enjoy later.
Notes
Easy Chia Jam With Any FruitChia seed jam is a healthy and delicious alternative to store-bought jam. It’s easy to make and uses fresh ingredients that you won’t feel guilty about. This super speedy jam is whipped up in 10 minutes and it is awesome.If you think making homemade jam is difficult, think again. Say hello to this all natural, lip smackin good chia seed jam. It’s rich, sweet, and has the perfect gel-like consistency. The chia seeds thicken the jam so it means you can pull back the sugar and dial up the flavour.Go here for the recipe: Homemade Chia Jam