These homemade cinnamon ice cream bars are a healthy, yet indulgent summer treat. They consist of a creamy ice cream filling that's made with coconut milk, dates and protein powder. The filling is frozen, then dipped in dark chocolate. This ice cream bar recipe is egg free, dairy free and paleo friendly.
My favorite dessert this summer has been homemade ice cream bars. I've been rotating through some of my favorite flavors like coffee, pistachio and mint and these cinnamon ice cream bars are another one I adore!
These ice cream bars have a creamy filling (it doesn't get icy in the freezer) that's made with canned coconut milk, dates and protein powder. The filling is frozen, then dipped in dark chocolate for a bit of crunch. I could eat 5 of these in one sitting - no joke!
Why You'll Love these Ice Cream Bars
- easy to make - just blend the ice cream ingredients, freeze in a popsicle mold and dip in dark chocolate
- paleo friendly - no gluten, no grains, no dairy, no seed oils and no refined sugar
- egg free - the ice cream filling doesn't require any eggs
- protein packed - made with protein powder
Ingredients
The full recipe can be found in the recipe card below, but here's a list of what you'll need to make these cinnamon ice cream bars:
- Medjool dates - not only do the dates sweeten the ice cream, but they make the texture creamier.
- canned coconut milk - you'll want full fat coconut milk to keep the filling rich and creamy. My favorite canned coconut milk is the Whole Foods 365 brand.
- protein powder - I recommend a cinnamon flavored protein powder. I used Equip's cinnamon roll beef protein isolate, but whey protein, hemp protein or collagen peptides will work too.
- vanilla extract - for flavor
- cinnamon - for flavor, especially if your protein powder isn't cinnamon flavored
- salt - enhances all the flavors
- dark chocolate - for the chocolate coating
- coconut oil - thins the chocolate, making the bars easier to dip.
How to Make Cinnamon Ice Cream Bars
These ice cream bars are super easy to make, they just take time because you have to wait for the filling to freeze. The ice cream filling is made in a blender, frozen in popsicle molds and then dipped in dark chocolate. Here are the step by step instructions:
- First, soak your dates in hot water to soften. Heat a pot of water and place the pitted dates in a small bowl. Pour the hot water over the dates so that they are fully submerged. Let them sit for 5 minutes, then drain the water.
- Place all of the ice cream ingredients in a high powered blender.
- Blend, stopping a couple times to scrape down the sides, until the mixture is smooth and consistent (the dates should be well pulverized).
- Place the popsicle molds on a baking sheet and add the popsicles sticks. Pour the ice cream into the molds.
- Freeze the bars overnight, or for at least 6 hours.
- Remove the ice cream bars from their molds and dip in melted chocolate.
- Place dipped bars on a lined baking sheet to set.
Tips and Tricks
- Don't skip soaking the dates! This makes the dates softer and easier to blend.
- Let the ice cream filling freeze overnight. Doing so, will ensure that the bars are fully frozen.
- Use a chilled baking sheet - after you've dipped the ice cream bars in chocolate, place them on a chilled baking sheet (lined with parchment) to set. If the baking sheet is cold, the chocolate sets faster and you'll get prettier looking ice cream bars.
Storage
Since these are ice cream bars they will melt! Store these ice cream bars in an airtight baggie in the freezer, up to two months.
More Ice Cream Bar Recipes
Looking for other recipes like this? Try these:
Cinnamon Ice Cream Bars (No Eggs, Paleo)
- Prep Time: 15 minutes
- Freeze Time: 6 hours
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 15 small ice cream bars
Description
These cinnamon ice cream bars have a creamy filling that's dipped in dark chocolate. They're egg free, dairy free, packed with protein and paleo friendly.
Ingredients
Filling
- ½ cup pitted Medjool dates (about 8)
- 1 can full fat coconut milk (13.5oz)
- 1 tsp vanilla extract
- ¼ cup cinnamon roll protein powder (28g)*
- ½ tsp cinnamon
- pinch of salt
Coating
- 1 ¼ cup dark chocolate chips
- 1 Tbsp coconut oil
Instructions
- Soak your dates in hot water to soften. Heat a pot of water and place the pitted dates in a small bowl. Pour the hot water over the dates so that they are fully submerged. Let them sit for 5 minutes, then drain the water.
- Place all of the ice cream ingredients in a high powered blender.
- Blend, stopping a couple times to scrape down the sides, until the mixture is smooth and consistent (the dates should be well pulverized).
- Place the popsicle molds on a baking sheet and add the popsicles sticks. Pour the ice cream into the molds.
- Place the ice cream bars in the freezer and freeze overnight, or for at least 6 hours.
- Once frozen, melt the chocolate for the coating. Place the chocolate and coconut oil in a small saucepan and melt over low heat, stirring frequently.
- Once melted, pour the chocolate into a tall glass, wide enough to fit an ice cream bar.
- Remove the ice cream bars from their molds and dip into the melted chocolate.
- Place dipped bars on a lined baking sheet to set.
- You can drizzle leftover chocolate on the bars and top with a pinch of cinnamon (like I did).
- Store the bars in an airtight bag in the freezer.
Notes
*may swap with any flavor protein powder. I used a beef protein isolate protein powder, but whey protein, hemp protein (for vegan) or collagen peptides are also great options.
Katie
My family and I love these ice cream bars! Enjoy!