Most store-bought ice cream bars are loaded with unnecessary ingredients and sweeteners that work against your goals. This homemade version keeps it simple. The vanilla ice cream base blends together in minutes using frozen bananas and full-fat coconut milk, no refined sugar, no dairy, and no complicated process.
You get a creamy, portionable frozen bar dipped in dark chocolate and it fits your structured eating plan. Prepare a batch of 12, keep them in your freezer, and enjoy a sweet treat that doesn’t compromise your numbers.
Nutrition
239 Calories | 15g Fat | 21g Carbohydrates | 3g Protein | 2g Fiber
Per Serving
Serves 12
Ingredients
Dairy Free Vanilla Ice Cream
- 2 1/2 cups frozen bananas
- 13.5 oz full-fat coconut milk (1 can)
- 2 tsp vanilla extract
- 1/4 tsp salt
Chocolate Shell
- 1 1/2 cups dark chocolate chips (dairy-free)
- 1 Tbsp coconut oil
Directions
- Add the full-fat coconut milk, frozen bananas, vanilla extract, and salt to a blender.
- Blend on low speed until smooth and creamy, scraping down the sides as needed.
- Set silicone square molds on a baking sheet or cutting board. Pour the ice cream mixture evenly into each mold.
- Freeze for about 2 hours or until fully firm.
- Once frozen, pop the bars out of the molds and place them on a parchment-lined baking sheet. Return to the freezer while you prepare the chocolate.
- Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 15 to 20 second increments, stirring between each, until fully melted and smooth.
- Using two forks, dip each frozen bar into the melted chocolate and let the excess drip off. Place back on the parchment-lined sheet.
- Return to the freezer for a few minutes to let the chocolate shell set. Store in a freezer-safe container.
Pro-Tips
- Choose ripe bananas to maximize sweetness and creaminess in your ice cream base—no added sweeteners required.
- Keep bars frozen until you are ready to dip. If they soften, the chocolate will not set properly.
- Always use two forks when dipping. This ensures an even chocolate coating without excess buildup.
- Make the chocolate bowl wide enough to fit a full bar. A bowl that is too narrow makes dipping awkward, and you end up losing more chocolate than you need to.
- Allow bars to sit at room temperature for 10 to 15 minutes before eating. This guarantees a creamy texture.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
