These chocolate mint ice cream bars have a sweet mint and rich chocolate flavor. They're made with canned coconut milk, protein powder and sweetened with dates. This protein ice cream bar recipe is gluten free, dairy free and paleo friendly.
Squeezing in one last ice cream bar recipe this summer. You can't have too many right?!
Anyway, this one is GOOD! These chocolate mint ice cream bars taste like a Thin Mint Girl Scout cookie, but in ice cream form. I was inspired to make them after trying Equip's limited edition chocolate mint protein powder. It may be sold out, but you can make these ice cream bars with a regular chocolate or vanilla protein.
These chocolate mint ice cream bars have a creamy homemade ice cream filling that's coated in a crunchy chocolate shell. They have a sweet mint-chocolate flavor that's satisfying in every way. I definitely tried my best not to share this recipe because I wanted them all to myself!
Why You'll Love these Chocolate Mint Ice Cream Bars
- packed with protein - the ice cream filling contains protein powder
- delicious, satisfying flavor - a sweet mint and rich chocolatey flavor
- creamy ice cream texture - the filling doesn't get icy in the freezer
- easy to make - just blend, freeze, dip and enjoy!
- paleo and dairy free - made with full fat coconut milk
- refined sugar free - sweetened with dates
Ingredients
These mint chocolate ice cream bars are made with just 9 ingredients. The full recipe is in the recipe card below, but here's an overview of the ingredients you'll need:
- dates - you'll need pitted dates for this recipe. I recommend Medjool dates, but really any variety will work.
- canned coconut milk - this recipe works best will full fat canned coconut milk. A canned coconut cream will be fine too if you want the filling to be even creamier.
- protein powder - I used a mint chocolate beef protein isolate, but chocolate, vanilla or mint flavored will work too. I recommend either beef protein isolate, whey protein or collagen peptides for best results.
- peppermint flavoring - this gives the ice cream bars a sweet peppermint flavor. You can swap the flavoring with a few drops of peppermint extract or mint leaves instead.
- vanilla extract - optional for more flavor
- cocoa powder - to make the ice cream filling have a richer chocolate flavor. I like organic Dutch cocoa powder best!
- salt - optional, but enhances the flavors
- dark chocolate - for the chocolate coating on the bars.
- coconut oil - used to thin the chocolate for dipping the ice cream bars.
How to Make Chocolate Mint Ice Cream Bars
To make these mint protein ice cream bars you'll need a high powered blender, popsicle molds (I love my mini silicone popsicle molds), a baking sheet or flat surface to place the popsicle molds on, popsicle sticks and the required ingredients. Here are the steps:
- First, make sure to have a flat, level surface in the freezer to freeze the ice cream bars. I also recommend placing your silicone popsicle molds on a baking sheet so that they will be easy to transfer in and out of the freezer.
- Place all filling ingredients in a blender.
- Blend, starting at a low speed, and gradually increasing the speed until the mixture is smooth.
- Place the popsicle sticks in the popsicle mold, then pour the filling mixture into the molds.
- Freeze overnight, or for at least 6 hours.
- Melt the dark chocolate and coconut oil, then dip the bars into the melted chocolate.
- Place the dipped ice cream bars on a parchment lined baking sheet to set.
Tips and Tricks
- Soften dates: soak the dates in hot water to soften them before blending. This makes them blend easier into the mixture so you aren't left with large chunks.
- Use a high powered blender: to fully pulverize the dates and blend the ingredients, you'll want to use a high powered blender.
- Use silicone popsicle molds: I highly recommend silicone molds because they make it easy to remove the frozen ice cream bars.
- Work quickly when dipping the bars in chocolate: the filling for the ice cream bars will melt at room temperature, so I recommend working quickly when you're dipping them in dark chocolate. Make sure your chocolate is already melted and ready to go before you retrieve the bars from the freezer. Quickly remove the bars from the molds, then dip them in the dark chocolate. I also find it best to place the dipped ice cream bars back on the baking sheet that was in the freezer (topped with parchment paper of course). The cold baking sheet will help the chocolate on the bars set faster.
Storage
Store leftovers in an airtight baggie in the freezer, for up to three months.
FAQ
You can leave out the protein powder if you want, but it will definitely change the flavor. If you decide to leave it out, then you'll probably want to add in more cocoa powder (1-2 Tbsp).
Most protein powders should work for this recipe, but the best ones will be either beef protein isolate, whey protein or collagen peptides. You can also use a chocolate, vanilla or mint flavored protein powder instead of the chocolate mint one I used.
Yes, you can make them vegan by swapping the protein powder for a vegan protein powder. Just note, this may change the texture of the ice cream filling.
More Homemade Ice Cream Bar Recipes
Looking for other recipes like this? Try these:
Chocolate Mint Ice Cream Bars (High Protein)
- Prep Time: 10 minutes
- Freeze Time: 6 hours
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 14 small ice cream bars 1x
Description
These chocolate mint ice cream bars are the perfect summer treat! They have a sweet chocolate-mint flavor and are high in protein.
Ingredients
Ice Cream
- ½ cup pitted Medjool Dates (about 8)*
- 1 can full fat coconut milk
- 1 tsp vanilla extract
- 1 tsp peppermint flavoring
- ¼ cup mint chocolate protein**
- 1 Tbsp cocoa powder
- pinch of salt
Coating
- 1 ¼ cup dark chocolate chips
- 1 Tbsp coconut oil
Instructions
- Put the popsicle molds on a baking sheet so that they have a flat, level surface to freeze on.
- Place all filling ingredients in a blender. Blend, starting at a low speed, and gradually increasing the speed until the mixture is smooth.
- Place the popsicle sticks in the popsicle mold, then pour the filling mixture into the molds.
- Freeze overnight, or for at least 6 hours.
- Place the dark chocolate and coconut oil in a small saucepan and melt over the stovetop at very low heat, stirring frequently. Once melted, pour the chocolate into a tall cup to dip the bars.
- Take the ice cream bars our of the freezer. Remove them all from their molds and dip them into the melted chocolate. You need to work quickly so that the ice cream filling doesn't get too melty.
- Place the dipped ice cream bars on a parchment lined baking sheet to set.
- Store the ice cream bars in an airtight baggie in the freezer.
Notes
*Soak the dates in hot water to soften them: Warm a pot of hot water. Place the dates in a bowl and pour the hot water over them, until they are fully submerged. Let the dates sit for 5 minutes, then drain the water.
**I used Equip Mint Chocolate Prime Protein, but a vanilla, chocolate or mint protein powder will work too. For best results, I recommend a beef protein isolate, whey protein or collagen peptides.
Katie
Hope you all love these homemade ice cream bars as much as we do!