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Frosty Chocolate Almond Ice Cream Bars

Makes 24 bars.


    This is not only a delicious warm-weather treat, but it’s also the nutritious answer to the call of the ice cream truck. Loaded with good-for-you almonds, dates, oats, and chia seeds, these ice cream bars will be tops on your truck stop list. But be warned: they won’t last long!



    Coconut Banana Ice Cream can be replaced with your favourite store-bought ice cream, if you wish. Allow it to slightly soften and spread out between layers of dough. Freeze until firm.


    Frosty Chocolate Almond Ice Cream Bars


    Chocolate Almond Butter Dough
    • 1 1/2 cups (350 mL) natural almonds
    • 1 1/2 cups (350 mL) pitted Medjool dates (about 18)
    • 1 cup (250 mL) large flaked rolled oats
    • 1/3 cup (80 mL) cocoa powder
    • 3 Tbsp (45 mL) chia seeds
    • 3 Tbsp (45 mL) hot water, plus extra, if needed
    • 3 Tbsp (45 mL) coconut oil
    • 1/8 tsp (0.5 mL) salt
    Coconut Banana Ice Cream
    • 2 large ripe bananas
    • 1/2 - 14 oz (398 mL) can coconut milk
    • 1/2 tsp (2 mL) vanilla paste


    Per serving:

    • calories156
    • protein3g
    • fat (4 g sat. fat8g
    • trans fat)0g
    • carbohydrates22g
      • sugars14g
      • fibre4g
    • sodium9mg



    In food processor, add almonds and dates; pulse until almonds are crumbly. Add remaining dough ingredients and whirl, scraping down sides of bowl occasionally. Dough should be relatively smooth and hold together. If itu2019s too dry and crumbly, add a little more water.


    Grease 8 in (20 cm) square baking pan. Line with parchment paper, allowing extra to hang over the sides.


    Divide dough in half. Flatten into 2 disks and place one disk in baking pan, pressing into an even layer. Use spatula to smooth it out.


    Take another sheet of parchment and gently press on top, allowing extra paper to hang over the sides. Flatten remaining disk and place on top of parchment paper, pressing with fingers into the corners and smoothing out with a spatula to fit the square. Overwrap and place in freezer until firm, about 3 hours.


    Meanwhile, peel and cut bananas into pieces. Place in container and freeze until firm, about 2 hours. Remove from freezer and place in food processor. Add coconut milk and vanilla paste. Pulse until mixture is smooth and creamy.


    Remove frozen dough from freezer. Remove top layer of dough and set aside. Spread coconut banana cream over almond layer in pan. Peel parchment from second layer of dough and place on top. Gently press down to remove any air bubbles. Overwrap and return pan to freezer and freeze until firm, preferably overnight.


    To serve, lift edges of overhanging parchment and remove firmed dough and ice cream from pan. You might need to run a hot knife around edges to loosen.


    Using long, sharp knife with thin blade, cut into 24 bars. Serve immediately. Store any extra bars in sealed container in the freezer for up to a month.


    Like this recipe?

    This recipe is part of the Street Food Chic collection.



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.