Ingredients
Scale
Filling
- 1 13.5oz can full fat coconut milk
- 1/2 cup shelled pistachios (I used salted)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup collagen peptides (optional for creaminess)
Coating
- 1 1/2 cups dark chocolate (I used 85% dark mini chocolate chips)
- 1 Tbsp coconut oil
Instructions
- Grab your ice cream molds and place them on a baking sheet or sturdy tray. Add the popsicle sticks (this step may not apply if you're using different popsicle molds). I was able to make 15 small ice cream bars with the molds I own.
- Place all filling ingredients in a blender. This includes the coconut milk, pistachios, maple syrup, vanilla and collagen.
- Blend, starting at a low speed and increasing the speed, until smooth and creamy.
- Pour the filling into your ice cream molds.
- Transfer the ice cream bars (on the baking sheet) to the freezer and freeze for 4 hours, or until set.
- Once the filling is set, melt the dark chocolate and coconut oil. Place the melted chocolate in a tall cup, wide enough to dip the bars in. One at a time, dip the bars in to the chocolate.
- Place the dipped bars on a parchment-lined baking sheet to set. If desired, drizzle remaining chocolate over the bars and top with chopped pistachios.
- Store in an airtight baggie or container in the freezer, up to two months.