ice cream Archives - Teri-Ann Carty https://terianncarty.com/tag/ice-cream/ Healthy Recipes and Food Photography Tue, 09 Jun 2026 21:40:16 +0000 en hourly 1 https://wordpress.org/?v=7.0 https://terianncarty.com/wp-content/uploads/2023/03/TAC-logo-330x-e1678232478237-150x143.png ice cream Archives - Teri-Ann Carty https://terianncarty.com/tag/ice-cream/ 32 32 243542906 Granola Cottage Cheese Ice Cream https://terianncarty.com/granola-cottage-cheese-ice-cream/ https://terianncarty.com/granola-cottage-cheese-ice-cream/#comments Fri, 05 Jul 2024 08:00:47 +0000 https://terianncarty.com/?p=27548 Your newest addiction is here - Granola Cottage Cheese Ice Cream! It's a quick, high protein, nutritious dessert perfect for summer. Made with minimal ingredients, this gluten free ice cream is high in protein and packed with flavor. Customize it with your favourite granola for added texture!

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Granola Cottage Cheese Ice Cream

Your newest addiction is here - Granola Cottage Cheese Ice Cream! It's a quick, high protein, nutritious dessert perfect for summer. Made with minimal ingredients, this gluten free ice cream is high in protein and packed with flavor. Customize it with your favourite granola for added texture!

This post may contain affiliate links

Viral Cottage Cheese Ice Cream

Summer is in full swing over here and homemade ice cream is literally all the rage! Everywhere I look, I see tons of creators making new, fancy versions of ice cream, and I couldn’t wait to make my own! Cottage cheese has found its way into EVERYTHING in the past few years, and ice cream is no exception. I recently made the viral cottage cheese wrap, and it was insane. I also love my cottage cheese feta whip. Cottage cheese is a high-protein source and tastes fabulous. When I was a kid, my mom would eat it with cantaloupe, and I thought that was weird, but she was onto something. Stay tuned for my take on that!

There are only a few ingredients that you need for this recipe, which makes it super accessible. Minimal ingredients with maximum flavor is a win in my book! This ice cream wouldn’t be complete without my granola. I love texture in my ice cream, so I thought, what better way to add texture and flavor than to add my granola? You can use ANY of my granolas, but I opted to add my recent Black Magic Granola that you guys have been LOVING.

High Protein Granola Cottage Cheese Ice Cream

  • Cottage Cheese: Cottage cheese serves as the creamy, high-protein base for this ice cream. Full fat cottage cheese is a great option as it provides a rich and smooth texture, making the ice cream indulgent without the need for heavy cream. Cottage cheese is also packed with protein, containing around 28 grams per cup, which makes this ice cream not only delicious but also high protein! Additionally, it’s a good source of calcium, which is essential for bone health. If you prefer a lower fat version, you can use low fat cottage cheese.
  • Maple Syrup: This natural sweetener brings a rich, earthy sweetness to the ice cream without relying on any refined sugars! It has a lower glycemic index than regular sugar, which means that it impacts blood sugar levels more slowly, making it a healthier choice. If you don’t have maple syrup, you can substitute it with honey, agave nectar, or date syrup – each will lend a unique flavour profile.
  • Peanut Butter: The perfect amount of nuttiness. Peanut butter enhances the creamy texture of this ice cream recipe. A dash of additional protein and healthy fats makes the ice cream more satiating and nutritious. For those with peanut allergies, almond butter, cashew butter, or sunflower seed butter can be used as substitutes, each bringing its own taste to the ice cream.
  • Vanilla Extract: Adds a touch of sweetness and depth. It enhances the flavor of the other ingredients and adds aromatic and complex notes.
  • Sea Salt: A pinch of sea salt goes a long way and is essential for balancing the sweetness and brightening all the flavors of the ice cream.
  • Granola: You know it would be a Teri-Ann Carty recipe if there wasn’t some granola! Adding any granola is going to be perfect but I opted to use my Black Magic Granola as it also provides an incredible visual appeal. Granola also adds extra fiber, vitamins, and minerals, making the ice cream not only delicious but also a bit more nutritious. Feel free to experiment with different granola flavors to customize the ice cream to your taste.

How to Make Cottage Cheese Ice Cream

Blend the Ingredients

Gather your ingredients and get ready for some blending magic! Add the cottage cheese, maple syrup, peanut butter, vanilla extract, and a pinch of sea salt to a food processor or blender. This step is incredibly easy and takes just a few minutes. Simply process the mixture until it becomes smooth and creamy. You’ll be amazed at how quickly the cottage cheese transforms into a luscious, ice-cream-like base. This process not only combines all the flavors beautifully but also ensures that the ice cream will have a perfect, creamy texture!

Add the Granola

Once your base is smooth and creamy, it’s time to add the granola. This step is super simple and adds a wonderful crunch to your ice cream. Stir the granola into the mixture by hand, making sure it’s evenly distributed throughout. This ensures that every bite of your ice cream will have delightful bits of crunchy granola. You can use your favorite store-bought granola or make your own. I loved using my Black Magic Granola for its unique flavor and colour! This step is quick and requires no special skills, making it a breeze for anyone to do. At this point, you could also add whatever other ingredients you wanted, like fresh fruits, nuts or coconut flakes.

Freeze and Wait!

Pour the creamy mixture into a standard loaf pan or whatever container you would like to keep your ice cream in. Place the loaf pan in the freezer and let it sit for about 3-4 hours or until fully set. The waiting might be the hardest part, but it’s worth it! No need for an ice cream maker here, just a bit of patience!

Serve it up

Once the ice cream is fully set, take it out of the freezer and let it sit at room temperature for a few minutes to soften slightly. This makes scooping easier and ensures the ice cream has the perfect creamy consistency. Use an ice cream scoop to serve yourself a generous portion of this high-protein, delicious treat. Enjoy it as is, or add your favorite toppings like fresh fruit, extra granola, or a drizzle of chocolate syrup.

How to Customize Your Cottage Cheese Ice Cream

You can literally customize this recipe a million ways and I hope you try all of them! This is truly just the base of your own desires and imaginations! For a chocolatey twist, mix in some chocolate chips or swirl in a bit of chocolate peanut butter. If you’re a fan of fruit, try blending in some fresh or frozen berries. For a touch of decadence, add a spoonful of your favorite nut butter or sprinkle in some chopped nuts for extra crunch. The possibilities are endless with this high protein, gluten free treat, so get creative and enjoy making it your own!

FAQs on Making Cottage Cheese Ice Cream

How to Store Cottage Cheese Ice Cream

Store the cottage cheese ice cream in an airtight container in the freezer. It will keep for up to two weeks, though it’s best enjoyed within the first week for optimal texture and flavor.

Why Is My Cottage Cheese Ice Cream So Hard?

If your ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping. This will soften it slightly and make it easier to serve.

Can You Freeze Blended Cottage Cheese?

Yes, you can freeze blended cottage cheese; it maintains a creamy texture when frozen.

Is Cottage Cheese Ice Cream Healthy?

Cottage cheese ice cream is a healthier alternative to traditional ice cream. It’s higher in protein, lower in fat (if using low-fat cottage cheese), and free from refined sugars when sweetened with natural sweeteners like maple syrup!

Why You Will Love Cottage Cheese Ice Cream

Get ready to fall in love with a dessert that’s as healthy as it is delicious! This cottage cheese ice cream is a game changer for anyone seeking a high protein treat that doesn’t skimp on flavor or texture. Making this ice cream is a true breeze and enjoyable process! From watching the cottage cheese transform into a creamy base to sprinkling in my Black Magic Granola, the process is fun! You don’t need an ice cream maker and that’s perfect! Enjoy it as a snack, dessert, or post workout. With over 20 grams of protein per serving, this ice cream is sure to become a favorite in your household. 

Try These High Protein Snacks! 

If you loved this ice cream, make sure you leave a review and rating below! Try these other high protein snacks before you go!

Cacao Energy Balls

Protein French Toast

High Protein Vegan Strawberry Ice Cream Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

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Granola Cottage Cheese Ice Cream

Your newest addiction is here - Granola Cottage Cheese Ice Cream! It's a quick, high protein, nutritious dessert perfect for summer. Made with minimal ingredients, this gluten free ice cream is high in protein and packed with flavor. Customize it with your favourite granola for added texture!
Course Dessert, Snack
Cuisine Canadian
Prep Time 10 minutes
Freeze Time 3 hours
Total Time 3 hours 10 minutes
Servings 2 cups
Calories 278kcal
Author Teri-Ann Carty

Equipment

  • food processor or blender
  • standard loaf pan
  • spatula
  • freezer

Ingredients

US Customary - Metric

Instructions

  • Add cottage cheese, maple syrup, peanut butter, vanilla and sea salt to a food processor and process until smooth and creamy.
  • Add granola and stir in.
  • Pour mixture into a standard loaf pan.
  • Place in the freezer until fully set. Approximately 3-4 hours. Let it sit at room temperature for several minutes to soften slightly before scooping.

Nutrition

Serving: 1cup | Calories: 278kcal | Carbohydrates: 29g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 566mg | Potassium: 260mg | Fiber: 1g | Sugar: 19g | Vitamin A: 147IU | Vitamin C: 0.01mg | Calcium: 126mg | Iron: 1mg

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]]> https://terianncarty.com/granola-cottage-cheese-ice-cream/feed/ 14 27548 High Protein Vegan Strawberry Ice Cream Bars https://terianncarty.com/high-protein-vegan-strawberry-ice-cream-bars/ https://terianncarty.com/high-protein-vegan-strawberry-ice-cream-bars/#comments Fri, 21 Jun 2024 08:00:22 +0000 https://terianncarty.com/?p=27202 These High Protein Vegan Strawberry Ice Cream Bars are a must-try for the summer. Packed with flavor and nutrients, they are a delicious and healthy way to cool off from the heat. No ice cream maker necessary - these refined sugar free ice cream treats are all you need this summer.

The post High Protein Vegan Strawberry Ice Cream Bars appeared first on Teri-Ann Carty.

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High Protein Vegan Strawberry Ice Cream Bars

These High Protein Vegan Strawberry Ice Cream Bars are a must-try for the summer. Packed with flavor and nutrients, they are a delicious and healthy way to cool off from the heat. No ice cream maker necessary - these refined sugar free ice cream treats are all you need this summer.

This post may contain affiliate links

The Best Vegan Strawberry Ice Cream Bars

Happy SUMMER my friends! Here’s to ice cream bars, cottage days, picnics in the park, and swimming in lakes. Summer is the best and it doesn’t last long enough, so let’s enjoy every lasting second while we can! This recipe is entirely inspired by summer and all the things I love the most about it! These High Protein Vegan Strawberry Ice Cream Bars are so fun and I am thrilled to share them with you. These bars are refined sugar-free, packed with fibre from the strawberries, made with whole ingredients, and have protein powder in them to help balance out blood sugar. The chocolate coating is a non-negotiable in my opinion however they’re absolutely amazing without it too! Try them and cool off like never before! They are a great afternoon delight, especially when having company over to hang in the backyard! Let’s get into it.

High Protein Vegan Strawberry Ice Cream Bars Ingredients

  • Raw Cashews: Soaked overnight, raw cashews become incredibly soft and blend into a smooth, creamy base for the ice cream. They provide a rich, keeping this recipe dairy-free, they give the bars their luxurious texture while adding healthy fats and essential minerals like magnesium and iron.
  • Protein Powder: I used Botanica protein powder and it never disappoints. Adding this protein boost takes these healthy ice cream bars to another level. Choose a high-quality, plant-based protein powder like this Botanica one as it will blend seamlessly not providing a gritty texture and complements the flavors of the other ingredients nicely.
  • Full-Fat Coconut Milk: Essential for ensuring a rich and creamy texture, full-fat coconut milk brings a delightful coconut flavor and creaminess to the ice cream bars. The healthy fats in coconut milk also contribute to a satisfying mouthfeel and longer-lasting energy.
  • Frozen Strawberries: These berries provide the ice cream with its delightful strawberry flavor and natural sweetness. Frozen strawberries blend easily into the mixture, giving the bars their signature taste while adding fibre and antioxidants.
  • Beet Crystals: This natural sweetener turns these ice cream bars into the most beautiful vibrant pink and adds a subtle sweetness to the bars. Beet crystals are also packed with nutrients like vitamins and minerals, making them a healthier alternative to artificial colourings and sweeteners. Balance the sweetness of these ice cream bars to your own preference, you could use cane sugar or maple syrup but really the beet crystals and strawberries do the trick on their own! Here are the ones that I used.
  • Vanilla Extract: A splash of vanilla extract adds depth and complexity to the flavor profile of the ice cream bars. It enhances the sweetness of the strawberries and complements the creamy coconut milk, bringing a warm, aromatic note to the recipe.
  • Pinch of Salt: A small amount of salt is crucial for balancing the sweetness of the ice cream and enhancing the overall flavors. It brings out the natural sweetness of the strawberries and vanilla, making each bite more flavorful.
  • Fresh Strawberries: Diced fresh strawberries add new dimension to the texture of your ice cream bars. You could use frozen if that’s all you have but you’ll have to thraw them slightly to chop up. The additional diced strawberry adds additional fibre, vitamins, and antioxidants, making the bars even more nutritious and refreshing.
  • Dark Chocolate Discs: These create the perfect chocolate coating for the ice cream bars. Dark chocolate provides a rich, slightly bitter contrast to the sweet and creamy ice cream, and it’s packed with antioxidants and heart-healthy compounds.
  • Coconut Oil: Added to the chocolate discs to help the chocolate coating set smoothly. It also adds a subtle coconut flavor that enhances the overall taste of the bars.
  • Maldon Sea Salt: Optional but like why wouldn’t you?! Sprinkling a touch of Maldon sea salt on the chocolate coating adds a delightful salty-sweet contrast. The flaky texture of the salt enhances the flavors of the chocolate and the ice cream, making each bite even more satisfying.

Do I Need An Ice Cream Maker?

No! You don’t need an ice cream maker for this recipe which is a true game changer! While an ice cream maker can create a smooth texture for your ice cream a good quality blender will do an excellent job of mixing the ingredients. This is the blender that I always use and trust and it’s never failed me! I have made everything from cheesecake, soups and ice creams with this blender and they always turn out smooth and luxurious! Another item you will need to make these ice cream bars is a mould. I used these moulds and they are absolutely incredible! I’ve also used them for this recipe and this one.

How To Make Vegan Strawberry Ice Cream Bars

To make these delicious vegan strawberry ice cream bars, start by draining and rinsing raw cashews that have been soaked overnight. Add the cashews to a blender along with protein powder, full-fat coconut milk, frozen strawberries, beet crystals, vanilla, and a pinch of salt. Blend until smooth and creamy. Then, add diced fresh strawberries and pulse for 3-5 seconds. Pour the mixture into moulds placed on a parchment-lined cookie sheet, insert popsicle sticks, and freeze until solid (approximately 3-4 hours). Once frozen, melt dark chocolate with coconut oil, dip the bars into the chocolate, and place back on the parchment paper to set. Drizzle with remaining chocolate and sprinkle with Maldon sea salt if desired!

Tips for Making the Best Vegan Ice Cream Bars

  1. Soak Cashews Properly: Make sure to soak the cashews overnight for the creamiest texture. This process softens the cashews, allowing them to blend seamlessly into a smooth base without leaving any gritty bits, ensuring a luxurious, silky consistency in your ice cream bars. I know that this means planning ahead a bit but I promise it is well worth it!
  2. Blend Thoroughly: Blend the mixture until completely smooth and creamy to avoid any grainy texture. A high-speed blender works best for this step, as it ensures that all the ingredients are fully incorporated, resulting in a perfectly smooth ice cream mixture.
  3. Use Quality Ingredients: High-quality dark chocolate and fresh strawberries will make a noticeable difference in flavor. Opt for organic strawberries and high-cocoa-content dark chocolate to enhance the natural sweetness and richness of your ice cream bars, making them taste even more delicious and indulgent.
  4. Freeze Fully: Ensure the bars are fully frozen before dipping them in chocolate to prevent melting. This usually takes about 3-4 hours; making sure they are solid helps the chocolate coating adhere better and prevents it from sliding off or melting during the dipping process.

Why You’ll Love These Vegan Strawberry Ice Cream Bars!

These Vegan Strawberry Ice Cream Bars are the perfect summer treat. They are creamy, rich, and packed with strawberry flavour. The addition of protein powder makes them a nutritious option for a post-workout snack or a healthy dessert. Plus, they are dairy-free, refined sugar-free, and can be made without an ice cream maker, making them accessible and easy to prepare.

Other Fresh and Easy Summer Recipes to Try

If you enjoyed these Vegan Strawberry Ice Cream Bars, be sure to try these other refreshing summer recipes:

Banana Citrus Strawberry Popsicles

Peanut Butter and Jelly Ice Cream Bar

Vegan Cookies and Cream Magnums

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

Print

High Protein Vegan Strawberry Ice Cream Bars

These High Protein Vegan Strawberry Ice Cream Bars are a must-try for the summer. Packed with flavor and nutrients, they are a delicious and healthy way to cool off from the heat. No ice cream maker necessary - these refined sugar free ice cream treats are all you need this summer.
Course Dessert, Snack
Cuisine Canadian, Vegan
Prep Time 15 minutes
Freeze Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 bars
Calories 412kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 cup raw cashews soaked overnight
  • ¼ cup Botanica Health protein powder
  • 1 can coconut milk full fat
  • 2 cups strawberries frozen
  • 1 tbsp beet crystals
  • 1 tsp vanilla
  • 1 pinch salt
  • ½ cup fresh strawberries diced
  • 1½ cup dark chocolate discs
  • 1 tsp coconut oil
  • maldon sea salt optional
US Customary - Metric

Instructions

  • Drain and rinse cashews and add them to the blender
  • Add protein powder, coconut milk, frozen strawberries, beet crystals, vanilla, and salt.
  • Firmly place lid on top of blender.
  • Blend until smooth and creamy. Add fresh strawberries and pulse again for 3-5 seconds.
  • Place parchment paper on a cookie sheet. Place moulds on the cookie sheet and carefully fill the moulds. Insert popsicle sticks and place in the freezer until solid. Approximately 3-4 hours.
  • Melt chocolate with coconut oil until smooth and let it cool slightly.
  • Dip bars into chocolate and place onto parchment paper. Place in the freezer until chocolate is set.
  • Drizzle the bars with remaining chocolate and sprinkle with salt.

Nutrition

Serving: 1bar | Calories: 412kcal | Carbohydrates: 25g | Protein: 10g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 524mg | Fiber: 5g | Sugar: 11g | Vitamin A: 19IU | Vitamin C: 27mg | Calcium: 52mg | Iron: 7mg

The post High Protein Vegan Strawberry Ice Cream Bars appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/high-protein-vegan-strawberry-ice-cream-bars/feed/ 3 27202 Peanut Butter and Jelly Ice Cream Bar https://terianncarty.com/peanut-butter-jelly-ice-cream-bar/ https://terianncarty.com/peanut-butter-jelly-ice-cream-bar/#respond Fri, 14 Jul 2023 08:00:58 +0000 https://terianncarty.com/?p=20751 I don't know about you but from where I am sitting, all I want is ice cream and cold beverages. These Peanut Butter and Jelly Ice Cream Bars are gluten free, vegan and refined sugar free! Not to mention the age old classic combinations that IMO never gets old will certainly make this your new summer favorite

The post Peanut Butter and Jelly Ice Cream Bar appeared first on Teri-Ann Carty.

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Peanut Butter and Jelly Ice Cream Bar

I don't know about you but from where I am sitting, all I want is ice cream and cold beverages. These Peanut Butter and Jelly Ice Cream Bars are gluten free, vegan and refined sugar free! Not to mention the age old classic combinations that IMO never gets old will certainly make this your new summer favorite

This post may contain affiliate links

These incredible ice cream bars need no formal introduction!

Summer is here in Toronto, and the weather is making me crave all the fresh, healthy, and cold goodness! I don’t know about you but all I want is ice cream and cold beverages. With these sunny days it’s the perfect time to indulge in delightful treats that will keep you cool and satisfied. And guess what? I have just the recipe to make your taste buds dance with joy. Introducing the Peanut Butter and Jelly Ice Cream Bars! 

a stack of ice cream bars with strawberry jam oozing out of the chocolate dripped cover. top bar has a bite out of it

This irresistible combination of creamy ice cream, luscious strawberry jam, and a decadent chocolate coating is sure to become your new favourite summer indulgence. So, grab your popsicle molds and get ready to beat the heat with this delicious frozen treat!

There’s something magical about a frozen treat on a hot summer day—it brings instant relief and puts a smile on my face. That’s why I created these Peanut Butter and Jelly Ice Cream Bars. They not only satisfy your cravings but also bring back nostalgic memories of childhood with the classic combination of peanut butter and jelly. 

In addition to being utterly delicious, these Peanut Butter and Jelly Ice Cream Bars are also gluten-free, vegan, and free of refined sugar. It’s a win-win situation! 

Jam covered ice cream bars with chocolate drizzled on top
ice cream bar with strawberry jam oozing out of the chocolate dripped cover.

The base of the ice cream is made with soaked cashews, giving it a creamy and luscious texture. The cashews are blended with full-fat coconut milk, crunchy peanut butter, a touch of maple syrup for sweetness, and a hint of vanilla. The result? A velvety smooth ice cream that will melt in your mouth. Plus, we use strawberry chia jam for a burst of fruity goodness that pairs perfectly with the peanut butter. And let’s not forget the chocolate coating—it adds a touch of indulgence to these bars.

ice cream bar with strawberry jam oozing out of the chocolate dripped cover.

For the best results, I recommend using flat popsicle molds.

They make it easier to remove the bars and provide a uniform shape. Also, before biting into your ice cream bar, let it sit at room temperature for several minutes. This will allow the ice cream to soften slightly, enhancing the creamy texture and making it easier to enjoy every mouthwatering bite.

Summer is in full swing and it is HOT. *enter stage right* your new fave treat which doesn’t include turning on the oven. WIN. I have made a few variations of these in the past but felt it was time to give them a home here on the blog. Peanut butter and jelly is one of those age old classic combinations that IMO never gets old especially when you freeze it and cover it in chocolate. LET’S GO!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

a stack of ice cream bars with strawberry jam oozing out of the chocolate dripped cover. top bar has a bite out of it
Print

Peanut Butter and Jelly Ice Cream Bar

I don't know about you but from where I am sitting, all I want is ice cream and cold beverages. These Peanut Butter and Jelly Ice Cream Bars are gluten free, vegan and refined sugar free! Not to mention the age old classic combinations that IMO never gets old will certainly make this your new summer favorite
Course Desserts & Sweets, Snack
Cuisine Canadian
Cook Time 15 minutes
Freeze Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 bars
Calories 486kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1½ cups cashews soaked overnight
  • ½ cup crunchy peanut butter
  • 2 tbsp maple syrup
  • 1 can coconut milk full fat
  • ¾ cup strawberry chia jam (divided)
  • ½ tsp vanilla
  • pinch of salt plus flaky salt for coating
  • 1 cup dark chocolate chips discs or bar melted
US Customary - Metric

Instructions

  • Drain soaking cashews and place in a high-speed blender.
  • Add peanut butter, coconut milk, maple syrup, vanilla, pinch salt. Place the lid on blender and blend until smooth and creamy.
  • Place popsicle moulds on a baking sheet. Add the popsicle sticks before adding liquid. Carefully pour liquid into moulds. Dollop strawberry jam on top. About 2 -3 tsp per popsicle. Transfer to freezer until fully frozen.
  • Place parchment paper onto same baking sheet. Remove ice cream from the moulds and place them on parchment. Smear chia jam on top of each bar and place back in the freezer until jam has hardened.
  • Melt chocolate (I didn’t add coconut oil but you def could. No more than 1 tsp.).
  • Once jam has hardened, dunk bar into melted chocolate. Sprinkle with flaky salt right away as chocolate will set quickly open frozen bars. Drizzle bars with any remaining chocolate. Place back in the freezer until ready to eat.

Notes

I find the lie flat popsicle moulds work best.
Let your popsicle sit at room temperature for several minutes before biting into it. It will soften up making for a more enjoyable experience!

Nutrition

Serving: 1bar | Calories: 486kcal | Carbohydrates: 39g | Protein: 11g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 0.2mg | Sodium: 112mg | Potassium: 553mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg

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