Go Back

Healthy Pistachio Ice Cream Bars

Deliciously creamy pistachio ice cream bars coated in dark chocolate, perfect for a healthy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Servings: 6 bars
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 can (13.5oz) full-fat coconut milk Opt for organic for a richer flavor.
  • 1/2 cup shelled pistachios Raw or roasted (unsalted) work well; they give a delightful crunch!
  • 1/4 cup maple syrup Use pure maple syrup for the best sweetness. Agave syrup can be a substitute, but it alters the flavor slightly.
  • 1 tsp vanilla extract Choose quality pure vanilla for a more intense flavor.
  • 1/4 cup collagen peptides Optional for adding protein without affecting the taste.
Chocolate Coating
  • 1 1/2 cups dark chocolate Use at least 70% cocoa for a rich, indulgent coating.
  • 1 Tbsp coconut oil Refined coconut oil has a neutral flavor, but unrefined will bring a coconut taste.

Method
 

Preparation
  1. Place ice cream molds on a baking sheet and add sticks to help the bars remain upright during freezing.
  2. In a blender, combine coconut milk, pistachios, maple syrup, vanilla extract, and optional collagen peptides. Blend until smooth and creamy; about 1-2 minutes.
  3. Carefully transfer the mixture into the molds, leaving about 1/2 inch of space at the top to allow for expansion as they freeze.
Freezing
  1. Freeze for at least 4 hours, or until they are solidified. They are ready when a toothpick can be inserted and stands up straight.
Coating
  1. In a microwave-safe bowl, melt dark chocolate along with coconut oil, heating in 30-second increments and stirring until smooth.
  2. Once the bars are set, carefully remove them from the molds and dip each one into the melted chocolate, coating evenly.
  3. Place the dipped bars on a parchment-lined baking sheet and freeze again until the chocolate hardens, about 30 minutes.

Notes

Keep bars in an airtight container in the freezer for up to two months. If the chocolate hardens too quickly, add more coconut oil to thin it out. Silicone molds make for easy removal, and letting bars sit at room temperature briefly can help extraction.