Do I have to use collagen?

No, collagen is not required. That being said, it does add to the texture of the bars without affecting the taste. If you don't want to use collagen I suggest swapping it with an animal based protein powder (like beef protein isolate).

Is there a swap for coconut cream?

If you aren't dairy free, then you can swap coconut cream for heavy whipping cream. But other than that, I don't recommend a swap. The coconut cream is what gives these bars a creamy texture.

Hazelnut Ice Cream Bars (Dairy Free, Paleo)

Description

Homemade hazelnut ice cream bars with a creamy hazelnut filling and crunchy chocolate coating.

Ingredients

Scale

Ice Cream Filling

1/2 cup coconut cream
1/2 cup almond milk (or coconut milk)
1/4 cup dry roasted hazelnuts
1/4 cup collagen peptides
2 Tbsp maple syrup
1 tsp vanilla extract
pinch of salt

Chocolate Coating

2 Tbsp dry roasted hazelnuts
3/4 cup dark chocolate chips
1 tsp coconut oil

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Instructions

Place your silicone popsicle molds on a baking sheet and add the popsicle sticks.
In a blender, combine all of the ice cream filling ingredients. This includes the coconut cream, almond milk, hazelnuts, collagen peptides, maple syrup, vanilla and salt.
Blend, starting at a low speed and increasing the speed until the mixture is smooth and the hazelnuts have been well pulverized.
Pour the mixture into your popsicle molds, filling each slot to the rim. You should get about 8 ice cream bars.
Place the ice cream bars in the freezer and freeze overnight, or for at least 6 hours.
Once the bars are frozen, chop the hazelnuts for the chocolate coating.
Melt the dark chocolate and coconut oil, then place it in a tall glass that's wide enough to fit an ice cream bar. Mix in the chopped hazelnuts *
Grab the ice cream bars from the freezer and take them out of their molds. Line the baking sheet they were on with parchment paper.
Dip the bars, one at a time, into the melted chocolate. Let the excess drip off the ice cream bars, back onto the glass.
Place the dipped ice cream bars on the lined baking sheet to set.
Store in an airtight baggie in the freezer.

Notes

*To melt the chocolate and coconut oil, you can either melt it in the microwave, or on the stovetop. For the microwave: place the chocolate and coconut oil in a microwaveable dish. Melt on high at 20-30 second intervals, stirring between. For the stovetop: place the chocolate and coconut oil in a small saucepan and melt over extremely low heat, stirring frequently.