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–+ servings

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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