These easy Almond Joy Coconut Ice Cream Bars are a protein-packed dessert that will hit the spot when a sweet craving strikes.
I don’t have much of a sweet tooth and prefer savory or salty foods over desserts, but when it comes to ice cream, all bets are off. There’s just something about the creamy, dreamy goodness of a bowl of ice cream that hits the spot when I’m craving something sweet. As a child, I loved creating my own ice cream sandwich concoctions, often taking two homemade chocolate chip cookies and sandwiching strawberry ice cream (my favorite) between the two. So it’s no surprise when this recipe makes the occasional appearance in my home.
These are fun little ice cream bars that you can whip up for you and the fam, but they look pretty enough to serve for a fancier occasion. They’re super easy to make (my children love to help!), and they have a short list of ingredients. The mixture of chocolate, coconut, and almond will remind you of an Almond Joy, but unlike the candy bar, this treat is frozen. It’s the perfect dessert for hotter weather.
Are These Almond Joy Coconut Ice Cream Bars Healthy?
Most store-bought ice cream bars are loaded with extra ingredients that aren’t the healthiest for you. As long as you use a good-quality, all-natural ice cream, this recipe will be a much better option. As it is, it also calls for ingredients that are really good for you. The almonds, for example, add healthy fats, while the dates are a source of fiber and antioxidants, while providing natural sweetness. Still, these are ice cream bars and best enjoyed in moderation.
If you’re vegan or lactose intolerant, make sure to use a plant-based coconut ice cream.
Tasty Tweaks
Non-dairy coconut ice cream is my go-to for this treat, partly because I love an Almond Joy every now and then, and partly because coconut ice cream is just that good. If you’re also avoiding dairy, there are other options, however. A rich cashew-based vanilla or a creamy oat milk chocolate ice cream would be a delicious swap. You can also try a plant-based frozen yogurt. My local store carries a mango version with a dreamy, tangy sweetness that pairs beautifully with the nutty crust. While it won’t mimic an Almond Joy, swapping the coconut for a berry or citrus-flavored frozen yogurt can create an entirely new (and equally irresistible) treat.
To make these bars even more decadent, drizzle extra melted dark chocolate on top or sprinkle them with some toasted coconut flakes for extra crunch. The beauty of this recipe is its flexibility. Feel free to play around with ice cream flavors and toppings to create your ultimate bar.
How Do I Store Leftovers?
To store any leftovers, once bars have completely set, wrap them individually in wax paper or plastic wrap, and then place them in a freezer-safe, airtight container. This will prevent freezer burn. If properly stored, ice cream bars will last in your freezer for up to 3 months.
Serving Suggestions
Almond Joy coconut ice cream bars are the perfect dessert to savor when the weather warms up. Looking for more refreshing dessert ideas? Try these Cookie Dough Vegan Banana Ice Cream Bars or these healthy Chunky Monkey Banana Ice Cream Bars. Of course, you could keep it simple and just serve up a colorful Fruit Salad.
Recipe
Ingredients
For The Crust:
- 2/3 cup raw almonds 93 grams
- 1/2 cup dates roughly chopped and loosely packed (70 grams)
- 1 tablespoon cocoa powder
- 1 teaspoon water
For The Topping:
- 1 large carton of coconut ice cream partially thawed
- 16 raw almonds
- 2 ounces dark chocolate
Instructions
- Line an 8×8-inch pan with parchment paper, leaving an overhang to use as a handle.
- Place the almonds into a large food processor and pulse until broken down and crumbled. Add in the dates and pulse until combined and the mixture begins to form a crumbly dough. Add in the cocoa powder and pulse until mixed.
- With the food processor running, stream in the water until well mixed.
- Press the crust firmly into the bottom of the prepared pan. You need to press it very thinly, so really use your muscle and work it in there. Place into the freezer while you make the topping.
- While the crust chills, empty the ice cream into a large bowl and use an electric hand mixer to beat until smooth and fluffy.
- Spread the ice cream over the crust and freeze until firm, about 4 hours
- Once firm, remove from the pan and cut into 16 bars. Place one almond on the middle of each bar. Place back into the freezer to firm up for 30 minutes or so. You want them nice and chilled.
- Once frozen, place the chocolate into a microwave-safe container and microwave on half power using 30-second intervals, stirring between each interval, until smooth and creamy.
- Drizzle each bar with the chocolate and place onto a parchment-lined baking sheet. Place into the freezer for a few minutes to set the chocolate.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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