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Cinnamon Ice Cream Bars

Guilt-free, egg-free, and paleo ice cream bars infused with cinnamon and coated in dark chocolate, perfect for a refreshing summer treat.
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Prep Time 15 minutes
Total Time 8 hours
Servings: 8 bars
Course: Dessert, Frozen Treat
Cuisine: Healthy, Paleo
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup pitted Medjool dates (about 8) Opt for fresh, high-quality dates for natural sweetness.
  • 1 can full-fat coconut milk (13.5 oz) Choose high-quality coconut milk without added preservatives.
  • 1 tsp vanilla extract Pure vanilla extract recommended; avoid imitation.
  • 1/4 cup cinnamon roll protein powder (28g) Can substitute with vanilla or unflavored protein powder.
  • 1/2 tsp ground cinnamon Fresh ground cinnamon is preferred for aroma.
  • 1 pinch salt Helps balance the sweetness.
  • 1 1/4 cup dark chocolate chips Use dairy-free dark chocolate chips for paleo.
  • 1 Tbsp coconut oil Helps thin the chocolate for easier dipping.

Method
 

Preparation
  1. Soak the pitted dates in hot water for about 5 minutes, then drain.
  2. In a high-powered blender, blend softened dates, coconut milk, vanilla extract, protein powder, cinnamon, and a pinch of salt until smooth.
  3. Place your popsicle molds on a baking sheet for easy transport and insert sticks.
  4. Pour the mixture into your molds, stopping just before the top.
  5. Cover the molds and freeze overnight, or for at least 6 hours until solid.
Dipping and Storing
  1. Melt the chocolate chips with coconut oil over low heat until smooth.
  2. Remove the frozen bars from their molds and dip each into the melted chocolate.
  3. Place the dipped bars on a lined baking sheet to set for about 10-15 minutes or refrigerate for quicker setup.
  4. Store in an airtight bag in the freezer.

Notes

These bars can be made in advance and stored for up to 3 months. For variations, try adding cocoa powder or different sweeteners.