Do I have to use collagen peptides in this recipe?

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.

What is the texture of the ice cream filling?

The filling is smooth and creamy once frozen.

Can this recipe be made vegan?

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.

Healthy Coffee Ice Cream Bars

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

Scale

Ice Cream Filling

1 cup coconut cream (just the thick, white cream)
1 cup strongly brewed coffee (I used decaf)
1/4 cup maple syrup (liquid sugar free sweetener for low carb)
3 egg yolks
1 tsp vanilla extract
1/4 cup collagen peptides
1/4 tsp salt

Chocolate Coating

1 1/3 cup dark chocolate chips
1 tsp coconut oil

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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.