Description
A delightful twist on homemade ice cream bars, these Cinnamon Ice Cream Bars are egg-free and made with wholesome ingredients, blending rich cinnamon with a luscious chocolate coating.
Ingredients
Scale
- 1/2 cup pitted Medjool dates (about 8)
- 1 can full-fat coconut milk (13.5 oz)
- 1 tsp vanilla extract
- 1/4 cup cinnamon roll protein powder (28g)
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1 1/4 cup dark chocolate chips
- 1 Tbsp coconut oil
Instructions
- Soak your pitted dates in hot water for about 5 minutes to soften, then drain.
- Blend the softened dates, coconut milk, vanilla extract, protein powder, cinnamon, and a pinch of salt until smooth.
- Prepare your popsicle molds on a baking sheet and insert the sticks.
- Fill the molds with the ice cream mixture, ensuring even distribution.
- Freeze the molds overnight, or for at least 6 hours, until solid.
- Melt the chocolate with coconut oil over low heat in a saucepan, stirring until smooth.
- Dip the frozen bars into the melted chocolate using a tall glass for easy coverage.
- Set the dipped bars on a lined baking sheet to harden.
- Store the bars in an airtight bag in the freezer.
Notes
These bars are best kept in the freezer for up to 3 months. Let them sit at room temperature for a few minutes if they are too hard to enjoy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 5mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg