You need these in your life. Not only are these coffee ice cream bars healthy, they’re also ridiculously decadent and just downright delicious. With a crunchy chocolate shell and intense coffee flavour, they’re easy to make and super fun to eat. (And one’s never enough.) Plus, they’re gluten free and vegan!
Hands down, no questions asked, this is THE BEST ice cream I’ve ever had. And, trust me, I’ve had my fair share of ice cream. So drop whatever you’re doing, and GO MAKE these healthy and ridiculously decadent coffee ice cream bars because, friends, you need them in you life.
So here’s a run-down of all the reasons why you should LOVE these ice cream bars:
- They’re healthy – like super duper could-eat-them-for-breakfast healthy.
- The coffee ice cream is seriously delicious: all creamy and decadent.
- They’re chock-full of coffee flavour… these will wake you up for sure!
- The chocolate shell is a freakin revelation: not only is there chocolate (which is awesome on its own), but there’s the crunch from the chopped almonds! YU-UM!
- And as if the awesomeness of chocolate and coffee isn’t enough: there’s also peanut butter in the ice cream. Hell yes!
- They’re dairy and gluten free, AND vegan!
Have I mentioned these coffee ice cream bars are also pretty? For something that’s pretty much brown covered in… well, more brown, these have to be the cutest ice cream bars out there.
And let me tell you, if you think they’re difficult to make… you’d be wrong. Like, 100% totally wrong. This ice cream recipe is easy peasy and anyone (and I mean anyone) can make these.
The ice cream part is pretty much just a fancied-up smoothie: just throw all the ingredients together and blend them up and Bob’s your uncle. Then pour the mixture into some ice cream moulds, stick in the popsicle sticks and freeze.
The chocolate part… can be done in two ways, depending on how lazy and/or healthy you’re feeling. There’s the I-can’t-be-bothered-to-do-much version, which is basically to melt some chocolate and mix in roughly chopped almonds (which is great and delicious).
Then, there’s the I’m-a-healthy-unicorn-full-of-energy version, which involves making your own chocolate. *dun dun duuuun* No, I’m not joking. No, I’m not nuts either. (Well, maybe just a bit.) Also, when I say chocolate, I actually mean “chocolate”.
It’s simple: just mix together melted coconut oil, cocoa powder and maple syrup – and you’ve got yourself a healthy chocolate substitute that works and tastes and looks just as amazing as the real-deal chocolate.
After that, just throw in the chopped nuts, dip in the frozen ice cream bars, and CONGRATULATIONS, you’ve just made (the best) coffee ice cream bars (ever ever ever).
But seriously, once you’ve tried making these and had a taste, you’ll never go back to store-bough ice cream. It’s just not worth it! Here, you know exactly what ingredients you’ve put in, you can tailor the taste to your exact preferences, and you have bragging rights (for, like, forever) because you’ve made ice cream bars – from scratch! And that’s pretty brag-worthy.
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Healthy + Decadent Coffee Ice Cream Bars (Gluten + Dairy Free, Vegan)
For coffee ice cream:
- 3 medium bananas, fresh or frozen
- 4 tbsp peanut butter
- 4 - 6 tbsp coconut cream
- 2 - 3 tbsp maple syrup or honey
- 2 tbsp instant coffee, crushed into fine powder
For chocolate shells (Note 1):
- 2/3 cup melted coconut oil
- 1 cup cocoa powder
- 1/3 cup maple syrup
- 1/2 cup almonds or peanuts, roughly chopped
For coffee ice cream:
- In a blender or food processor, blend all coffee ice cream ingredients together until fully combined and smooth. Adjust the amount of coconut cream and maple syrup if you want your ice cream to be even creamier and sweeter.
- Pour the coffee ice cream into the ice cream bar/popsicle moulds (should be enough to make 6 ice cream bars), insert the popsicle sticks, and freeze for at least 8 hours, preferably overnight.
For chocolate shell:
- Mix all the chocolate shell ingredients until you get a smooth mixture with a texture like melted chocolate.
- Mix in the chopped nuts.
- Transfer the chocolate shell mixture into a glass, which should be able to hold 1 ice cream bar.
- Dip the frozen ice cream bar into the chocolate mixture, and if required move it around to coat it completely in chocolate.
- Allow the excess chocolate and nuts to drip/fall away, and, holding the ice cream bar by the stick, turn it the right way round (to prevent "peak" formation due to the dripping chocolate). The chocolate will begin setting immediately due to the coldness of the ice cream bar.
- Allow the chocolate shell to set completely while still holding the ice cream bar (takes about 1 minute), then place the ice cream bar onto a baking tray.
- Repeat with other ice cream bars, and freeze them again for at least 15 minutes.
Serving and storage:
- Enjoy either directly out of the freezer, or thawed slightly (but do not keep out of the freezer for more than 5 – 10 minutes before eating).
- The healthy coffee ice cream bars keep well in the freezer for about 2 – 3 weeks.
Looking for more ice cream recipes? I’ve got you covered!