These healthy coffee ice cream bars have a creamy coffee ice cream filling that's coated in a rich dark chocolate shell. These bars are made with strongly brewed coffee, coconut cream and sweetened with maple syrup. They're paleo, gluten free, dairy free and refined sugar free.
Ice cream bars made with real coffee, sweetened with maple syrup and completely dairy free?! YEP! These homemade coffee ice cream bars are the perfect summer indulgence.
They have a dairy free ice cream filling that's made with strongly brewed coffee, coconut cream and sweetened with maple syrup. The filling has a sweet coffee flavor and creamy texture. To finish them off, these ice cream bars are then dipped in a rich dark chocolate.
This is a recipe you'll want to make again and again! Even my youngest son loves them, and he isn't a fan of coffee.
Why You'll Love These Ice Cream Bars
- paleo friendly - made with simple, minimally processed ingredients
- gluten free and dairy free - gut friendly and free from most top allergens
- nut free - made without cashews
- low carb - easily made low carb/keto by swapping the maple syrup for a sugar free liquid sweetener and using keto friendly chocolate.
- great flavor and texture - think sweet, creamy coffee filling encased in a rich, hard chocolate shell
- easy to make - simply blend all ice cream ingredients, freeze, then dip in dark chocolate. No ice cream maker needed!
Ingredients
Here's a list of what you'll need to make these healthy coffee ice cream bars:
- coconut cream - this is great for making dairy free ice cream. I like the Whole Foods 365 Organic brand of coconut cream, but any brand will do. You can also use the cream from a can of full fat coconut milk if you prefer (you may need 2 cans instead of 1 if you use full fat coconut milk instead of a can of coconut cream).
- strongly brewed coffee - I used decaf coffee, but feel free to use caffeinated if that's more your thing. Strongly brew the coffee for more flavor.
- maple syrup - to sweeten these ice cream bars. For a low carb version, use a liquid sugar free sweetener instead, such as maple flavored syrup.
- egg yolks - these make the ice cream rich and creamy
- vanilla extract - for flavor
- collagen peptides - to add creaminess and protein to the ice cream filling. You can omit this ingredient if necessary, but I really think it helps with texture.
- salt - enhances the flavor
- dark chocolate - for the chocolate shell. Some of my favorite chocolate options include Pascha 85% dark chocolate chips, Hu paleo chocolate gems or Pascha coffee chocolate bars. If you're looking for a low carb option, choose a chocolate that's either 85% dark chocolate or above, or one that uses a sugar free substitute to sweeten the chips, like Lily's baking chips.
- coconut oil - to thin the chocolate for the coating, making dipping a whole lot easier.
How to Make Coffee Ice Cream Bars
These coffee ice cream bars are super easy to make! You'll need a blender, ice cream bar molds, popsicle sticks and a dish for melting the chocolate and coconut oil for the coating.
First, set your popsicle molds on a lined baking sheet to give them a sturdy, level surface to lay on. This makes transferring them to and from the freezer much easier. Place the popsicle sticks in your popsicle molds.
Next, combine all of the ice cream filling ingredients in your blender. Blend, starting at a low speed and slowly increasing the speed to medium. Blend until well mixed.
Pour the ice cream filling into the molds.
After filling the molds, place the ice cream bars in the freezer to set. This will take at least 4 hours.
This recipe makes 14-15 small ice cream bars. If you have leftover filling, then you can store it in the fridge. Once the first round of bars are frozen, remove them from the mold and place them on a parchment lined baking sheet or baggie in the freezer. Blend the remaining filling again and then pour it in the molds.
Once the bars are frozen, melt the dark chocolate and coconut oil for the coating.
Place the dark chocolate and coconut oil in a microwaveable bowl and melt at 20-30 second intervals in the microwave, stirring between heating. Once melted, transfer the chocolate to a tall, slender glass that is wide enough to fit your ice cream bars.
Remove the ice cream bars from their molds and dip them, one at a time into the melted chocolate. Place the bars on a parchment-lined baking sheet to set.
If you have leftover chocolate, you can drizzle it on the bars. Feel free to add toppings like sprinkles or chopped nuts too. I decorated mine with a pinch of flaked sea salt.
Storage
Store these coffee ice cream bars in a ziplock or silicone bag in the freezer. You can eat these bars right out of the freezer, or let them sit out a few minutes before enjoying.
Frequently Asked Questions
Collagen peptides help make the filling creamy, as well as add a boost in protein. You may omit this ingredient, but it will slightly change the ice cream texture.
The filling is smooth and creamy once frozen.
No, unfortunately the coffee ice cream filling is not vegan since it contains both collagen peptides and egg yolks. You can check out my mint chocolate chip ice cream bars, protein ice cream bars, or banana ice cream bars for a vegan alternative.
More Healthy Frozen Desserts
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Healthy Coffee Ice Cream Bars
- Prep Time: 10 minutes
- Freeze Time: 4 hours
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 14-15 small ice cream bars 1x
Description
These healthy coffee ice cream bars have a dairy free coffee filling made with strongly brewed coffee and sweetened with maple syrup. They're then coated in dark chocolate. These ice cream bars are gluten free, dairy free, paleo and easily made low carb.
Ingredients
Ice Cream Filling
- 1 cup coconut cream (just the thick, white cream)
- 1 cup strongly brewed coffee (I used decaf)
- ¼ cup maple syrup (liquid sugar free sweetener for low carb)
- 3 egg yolks
- 1 tsp vanilla extract
- ¼ cup collagen peptides
- ¼ tsp salt
Chocolate Coating
- 1 ⅓ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Place your popsicle molds on a baking sheet so that they have a sturdy, level surface to lay on. Add the popsicle sticks to your popsicle molds.
- Combine all of the ice cream filling ingredients in your blender. Blend, starting at a low speed and slowly increasing the speed to medium. Blend until well mixed.
- Pour the ice cream filling into the molds.
- Place the ice cream bars in the freezer to set* This will take at least 4 hours.
- Once the bars are frozen, melt the dark chocolate and coconut oil for the coating. Place the dark chocolate and coconut oil in a microwaveable bowl and melt at 20-30 second intervals in the microwave, stirring between heating. Once melted, transfer the chocolate to a tall, slender glass that is wide enough to fit your ice cream bars.
- Remove the ice cream bars from their molds and dip them, one at a time into the melted chocolate. Place the bars on a parchment-lined baking sheet to set.
- If you have leftover chocolate, you can drizzle it on the bars. Feel free to add toppings like sprinkles or chopped nuts too. I decorated mine with a pinch of flaked sea salt.
- Store ice cream bars in a sealed bag in the freezer, up to one month.
Notes
*This recipe makes 14-15 small ice cream bars. If you have leftover filling, then you can store it in the fridge. Once the first round of bars are frozen, remove them from the mold and place them on a parchment-lined baking sheet or baggie in the freezer. Blend the remaining filling again and then pour it in the molds. Freeze until set.
Katie
My whole family (even my middle child who does not like the taste of coffee) loved these ice cream bars! Enjoy!