Chocolate-Dipped Almond Butter Ice Cream Bars

Dessert

Chocolate-Dipped Almond Butter Ice Cream Bars

Frozen almond butter and Greek yogurt bars are dipped in dark chocolate and sprinkled with toasted peanuts.

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Yield
10 bars
Cuisine
American

Serving ideas

Serve once the chocolate coating has set.

Ingredients

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  • 1/2 cup almond butter
  • 2 cups heavy cream, divided
  • 3 tbsp vanilla protein powder
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup maple syrup
  • 8 oz dark chocolate, finely chopped
  • 1 tbsp coconut oil
  • finely chopped toasted peanuts

Before you cook

Choose a tall glass deep enough to dip the bars.

How to make Chocolate-Dipped Almond Butter Ice Cream Bars

  1. Whisk almond butter with 1 cup cream and the protein powder. Stir in the rest of the cream, then the yogurt and maple syrup. Whip with a handheld mixer on medium-high for 2 to 3 minutes until thickened.

  2. Divide the mixture among ten 2 1/2-ounce ice-pop molds and insert sticks. Freeze for at least 8 hours or overnight.

  3. Let the bars soften at room temperature for about 5 minutes. Melt the chocolate and coconut oil in a tall microwave-safe glass in 30-second bursts, stirring between each, until smooth.

  4. Dip each bar into the chocolate, let the excess drip off and sprinkle with peanuts. Set the bars on a parchment-lined sheet and freeze for another 10 minutes.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Chocolate-Dipped Almond Butter Ice Cream Bars

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Frozen almond butter and Greek yogurt bars are dipped in dark chocolate and sprinkled with toasted peanuts.
Print Recipe
Total Time 8 hours 30 minutes
Servings: 10 bars
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    ½ cup almond butter
  •  
    2 cups heavy cream, divided
  •  
    3 tbsp vanilla protein powder
  • ½ cup plain whole-milk Greek yogurt
  •  
    ¼ cup maple syrup
  •  
    8 oz dark chocolate, finely chopped
  •  
    1 tbsp coconut oil
  •  
    finely chopped toasted peanuts

Instructions
 

  1. Whisk almond butter with 1 cup cream and the protein powder. Stir in the rest of the cream, then the yogurt and maple syrup. Whip with a handheld mixer on medium-high for 2 to 3 minutes until thickened.
  2. Divide the mixture among ten 2 1/2-ounce ice-pop molds and insert sticks. Freeze for at least 8 hours or overnight.
  3. Let the bars soften at room temperature for about 5 minutes. Melt the chocolate and coconut oil in a tall microwave-safe glass in 30-second bursts, stirring between each, until smooth.
  4. Dip each bar into the chocolate, let the excess drip off and sprinkle with peanuts. Set the bars on a parchment-lined sheet and freeze for another 10 minutes.

Notes

Choose a tall glass deep enough to dip the bars.
Adapted from Alejandro Valdés Lora, Delish.

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