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
Scale
Filling
- 1/2 cup pitted Medjool dates (about 8)
- 1 can full fat coconut milk (13.5oz)
- 1 tsp vanilla extract
- 1/4 cup cinnamon roll protein powder (28g)*
- 1/2 tsp cinnamon
- pinch of salt
Coating
- 1 1/4 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.