Looking for a sweet treat that’s actually good for you? This Healthy Choco Bar Ice Cream is creamy, chocolatey, and clean. No refined sugar, no fuss, and totally kid-approved!
You guys know by now that I’m always looking to make healthy homemade versions of my kiddos’ favorite treats. And after peanut butter energy balls, paneer chocolate pudding and orange makhana pudding, this Healthy Choco Bar Ice Cream comes as no surprise!
I know it sounds too good to be true, but it’s just TOO GOOD – period!! This chocobar recipe is quite simple and calls for a some of the most nutritious ingredients from your pantry. This, plus an insanely easy process – soak, blend, set, and dip – makes the most perfect homemade chocobar ever! All that goodness in a dessert, yes please! 😍
Jump to section: Choco bar ICe Cream
Ingredients for Homemade Chocobar Ice Cream
- Cashews – the base of our ice cream
- Bananas
- Peanut Butter
- Honey – or any other sweetener of your choice
- Vanilla Essence
- Coconut Milk – makes the ice cream super rich and creamy
- Chocolate – milk or dark both work
- Coconut Oil – can sub with any other neutral cooking oil of your choice
- Almonds – optional
Frequently Asked Questions
1. Can I use other nuts for this recipe?
Yes! You can substitute cashews with almonds (blanched), macadamia nuts, or even soaked peanuts — just make sure they’re soft enough to blend smooth.
2. Can I make this vegan?
Totally! Just use maple syrup instead of honey and dairy-free chocolate.
3. What can I use instead of nuts?
If you’re nut-free, you can try using sunflower seeds or even cooked oats to create a creamy base. You’ll need to experiment slightly for texture, but it’s doable!
Richa’s Top Tips
- Soak cashews well – just 10 minutes will go a long way!
- Taste the mix before freezing – if your bananas are very sweet, you can reduce the honey.
- Add a spoonful of cocoa powder to the filling for a chocolate-banana base
- Keep your chocolate pourable and cool before dipping, and work quickly to prevent melting.
Storage Tips
- Freeze for at least 8–10 hours before unmolding
- Store chocobars in a freezer-safe box or wrap in parchment
- Keeps well for 2–3 months in the freezer — just grab and go!
Customisation Ideas
- Nut-free option: Use oats or seeds for a creamy base
- Dairy-free option: Use maple syrup and vegan chocolate
- Add-ins: Fold in chia seeds, chocolate chips, or shredded coconut into the mix. You can even add a berry swirl using jam
- Kids’ version: Use fun-shaped molds
These chocolate popsicles are perfect for summer, or let’s be real — anytime you’re craving chocolate. They’re super easy to make and perfect for snack time, dessert, or whenever you need a little something sweet! Not to forget how healthy these are!! You just have to give them a try ❤️
Don’t forget to tag me @my_foodstory and send me your pictures if you recreate this! 🍫🍌💛
Watch How To Make Healthy Chocobar Video
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Making of the chocobar filling:
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Take soaked cashews, bananas, peanut butter, honey, vanilla essence and coconut milk in a blender and blend to a smooth paste. Pour the mixture into popsicle moulds, insert ice cream sticks in each mould and freeze for 8 – 10 hours.
1 cup broken or whole cashews, 2-3 ripe bananas, ¼ cup peanut butter, ¼ cup honey, 1 teaspoon vanilla essence, 1 ¼ cups coconut milk
Making of the chocolate coating:
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Microwave method: take chocolate and oil in a bowl & heat for 2-3 minutes. Pause every minute to stir the mixture till it is melted
1 cup roughly chopped milk chocolate or dark chocolate, 2 tablespoons coconut oil
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Double boiler method: place chocolate and oil in a bowl and place it over a pot of simmering water. Take care that the bottom of the bowl does not touch the surface of the water. Stir often to ensure chocolate melts well.
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The coating should be of thin pouring consistency similar to pancake batter. Mix
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in chopped almonds, cool it well & pour into a tall glass or cup.
2 tablespoons finely chopped almonds
Making chocobar:
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Take water in a large bowl, dip each popsicle mould for a second or two, gently remove the popsicle out of the mould. Dip it immediately into the cup of chocolate coating while ensuring it gets coated on all sides. Freeze it until serving. Repeat the same for each popsicle. This process has to be done very swiftly to avoid them getting melted.
- Cashews are soaked to get a smooth paste while grinding.
- You may use milk chocolate or dark chocolate as per your preference.
- I have used coconut oil which may be replaced with any neutral flavoured cooking oil of your choice.
- This can stay well frozen for 2-3 months.
Calories: 378kcal, Carbohydrates: 37g, Protein: 6g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Sodium: 67mg, Potassium: 346mg, Fiber: 3g, Sugar: 26g, Vitamin A: 19IU, Vitamin C: 3mg, Calcium: 24mg, Iron: 2mg
This article was researched and written by Navya Khetarpal.