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You are here: Home / Collections / Celebrate / Chocolate Covered Raspberry Nice Cream Bars

April 7, 2021

Chocolate Covered Raspberry Nice Cream Bars

Jump to Recipe Print Recipe
Gluten Free
Nut Free
Egg Dairy-Free

Tart and sweet, with a cold chocolate shell, these chocolate-covered raspberry nice cream bars make perfect summertime treats

  • Chocolate Covered Raspberry Nice Cream Bars - strawberry banana
  • Chocolate Covered Raspberry Nice Cream Bars - strawberry banana
  • Chocolate Covered Raspberry Nice Cream Bars - strawberry banana
What You'll Find in this Post:
1. Ingredients used to make this chocolate-covered raspberry nice cream bars
2. More Berry Based Recipes
3. How to Make
4. How to Make this Healthier
5. What are some ways you can eat these?
6. How to Store
7. Final Tips
8. More Ice Cream Recipes
9. Raspberry Nice Cream Bars

Ingredients used to make this chocolate-covered raspberry nice cream bars

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Bananas – best when ripe. The sweetest ones are yellow with brown spots.
  • Honey – I used honey for this recipe but you can use other sweeteners of choice like maple syrup, agave syrup, or liquid stevia, You can also use granulated sugars, such as coconut sugar (be careful though, as it will change the color) or monk fruit sweetener.
  • Raspberries – fresh or frozen.

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How to Make

Chocolate-covered raspberry nice cream bars

STEP 1

how to freeze banana for nicecream ziploc bag

Slice and freeze bananas

STEP 2

Chocolate Covered Raspberry Nice Cream Bars - strawberry banana

Blend the frozen bananas and rest of the ingredients in a food processor or high-powered blender

STEP 3

healthy nicecream bars with silicone mold

Eat as soft serve or freeze in a silicone ice cream bar molds

STEP 4

Chocolate Covered Raspberry Nice Cream Bars - strawberry banana

Cover in melted chocolate

How to Make this Healthier

  • Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition before freezing.
  • For a protein boost, you can also add a Tablespoon of protein powder of your choice when blending. I’ve tried using an unsweetened plant-based protein powder with good results.

What are some ways you can eat these?

  • In a bowl or cup, drizzled with honey, maple syrup, caramel or chocolate syrup
  • Stacked on a waffle or sugar cone
Chocolate Covered Raspberry Nice Cream Bars - strawberry banana
Chocolate Covered Raspberry Nice Cream Bars - strawberry banana

How to Store

  • This raspberry banana icecream is best eaten within 1-2 days. The longer it is left frozen the harder it’d be to scoop. For best icecream consistency, take container out of the freezer and let sit out at room temperature for 10 mins. If it’s in a microwaveable container, you can also microwave it for 15 seconds until softened.

Final Tips

  • Use ripened bananas for the best results!
  • While a food processor will give you the best consistency for the banana icecream, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best results. 
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Raspberry Nice Cream Bars

Chocolate Covered Raspberry Nice Cream Bars - strawberry bananaAll Purpose Veggies
5 from 1 vote
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Prep Time 5 hrs
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 4 Servings
Calories 285 kcal

Ingredients
  

  • 3 medium bananas , about 300 grams
  • 1/2 cup raspberries, frozen , or up to 100 grams
  • 3 Tbsp granulated or liquid sweetener of choice*
  • 1 cup chocolate chips of choice

Instructions
 

  • Peel and slice the bananas to 1 inch slices
  • Spread the banana slices and raspberries inside a 1 gallon ziploc bag and freeze overnight (or until frozen solid)
  • In a food processor or high-powered blender, blend frozen banana slices and the rest of the ingredients together until smooth
  • Pour into silicone ice cream bar molds and freeze.
  • When the ice cream bars are ready, melt the chocolate chips in a coffee mug (or other tall microwaveable container) in the microwave by heating it for 40-60 seconds, stopping and stirring every 20 seconds.
  • Dip the frozen icecream bars in the melted chocolate, shake to get rid of the excess chocolate before it sets.
  • Serve immediately, or store in an airtight container in the freezer until ready to eat

Notes

*You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived options. For a lower calorie option, I’ve used sugar-free sweeteners with good results, such as monk fruit sweetener and stevia (just be sure to convert according to package instructions).
**While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency.

Nutrition

Calories: 285kcalCarbohydrates: 46gProtein: 1gFat: 14gSaturated Fat: 9gSodium: 1mgPotassium: 291mgFiber: 6gSugar: 10gVitamin A: 53IUVitamin C: 10mgCalcium: 8mgIron: 2mgZinc: 1mg***Net Carbs: 40g
Keyword banana, food processor, icecream, raspberry
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
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Filed Under: Celebrate, Cold & Frozen, Dessert, Desserts, Gluten-Free, Guilt Free, Ice Cream, Low Calorie, Nut-Free, Paleo, Snacks, Summer, Vegan Tagged With: 5ingredient, banana, berries, blender, glutenfree, icecream, no-bake, NutFree, Paleo, pink, raspberries, valentines, Vegan

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