Description
Creamy and rich dairy-free ice cream bars made with pistachios, coconut milk, and dark chocolate, perfect for summer treats.
Ingredients
Scale
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup shelled pistachios
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup collagen peptides (optional)
- 1 1/2 cups dark chocolate (85% cocoa recommended)
- 1 Tbsp coconut oil
Instructions
- Prep your molds by placing them on a baking sheet or sturdy tray.
- Blend the coconut milk, pistachios, maple syrup, vanilla extract, and collagen peptides until smooth.
- Pour the creamy filling into molds, leaving space at the top.
- Freeze for at least 4 hours or until fully set.
- Prepare the chocolate coating by melting dark chocolate and coconut oil together.
- Dip each bar into the melted chocolate, ensuring full coverage.
- Set dipped bars on a parchment-lined sheet and freeze until firm.
Notes
Store in an airtight container in the freezer for up to two months. Experiment with flavor variations like mint or berry to suit your palate.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Paleo
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg