High-Protein Magnum Ice Cream Bars
Camryn Lapp
4
Dessert
Nothing hits quite like ice cream covered in chocolate and almonds, but who says they need to be full of refined sugar and filler ingredients?
Ingredients
Ice Cream Filling
- 2 ripe bananas
- ½ cup greek yogurt
- 2 TBSP peanut butter
- ⅓ milk of choice
- 2 TBSP date syrup
- ⅛ tsp vanilla extract
Chocolate Coating
- 1 cup dark chocolate chips
- 1 tsp avocado oil
- ¼ cup chopped almonds
Directions
Blend the ice cream ingredients in a food processor or blender until smooth.
- Pour the mixture into popsicle molds and freeze for 4 hours or until fully set.
- Melt the dark chocolate and oil in a double boiler or microwave and mix in the chopped almonds.
- Remove the frozen icecream from the mold and dip them each in the chocolate mixture, coating thoroughly before placing gently on a parchment lined baking sheet or plate. It helps to hold each piece still for a minute or so before laying it down so as not to smear the chocolate too badly. Place the tray in the freezer and freeze again for 5-10 minutes to fully harden.
- Enjoy!
