Name: Homemade Chocobar Ice Cream
Prep time: 5 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: For the Chocobar Filling; 1 cup cashews (140 g), soaked in water for 10 minutes; 2–3 ripe bananas (approx. 220 g); ¼ cup peanut butter; ¼ cup honey; 1 teaspoon vanilla essence; 1 ¼ cups coconut milk (300 ml); For Chocolate Coating; 1 cup roughly chopped milk or dark chocolate (approx. 150 g); 2 tablespoons coconut oil (30 ml); 2 tablespoons finely chopped almonds (optional)

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Homemade chocobar ice cream is a delicious and healthy dessert that combines creamy cashews, ripe bananas, and rich chocolate. Perfect for a guilt-free treat, this recipe is naturally sweetened and packed with wholesome ingredients, making it ideal for both kids and adults.

Homemade Chocobar Ice Cream

Why You’ll Love This Recipe

This chocobar ice cream stands out because it’s not only indulgent but also nutritious. It’s easy to make, requires minimal ingredients, and doesn’t use refined sugar. The combination of cashews, bananas, peanut butter, and coconut milk gives it a smooth, creamy texture, while the chocolate coating adds the perfect crunch. Plus, making your own ice cream at home ensures no artificial additives or preservatives.

Ingredients

1 cup broken or whole cashews (140 g), soaked in water for 10 minutes
2-3 ripe bananas (approx. 220 g)
¼ cup peanut butter
¼ cup honey
1 teaspoon vanilla essence
1 ¼ cups coconut milk (300 ml)

For chocolate coating:
1 cup roughly chopped milk chocolate or dark chocolate (approx. 150 g)
2 tablespoons coconut oil (30 ml)
2 tablespoons finely chopped almonds (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chocobar filling
In a blender, combine the soaked cashews, bananas, peanut butter, honey, vanilla essence, and coconut milk. Blend until smooth. Pour the mixture into popsicle molds, insert ice cream sticks, and freeze for 8–10 hours until set.
Prepare the chocolate coating
- Microwave method: Place chocolate and coconut oil in a bowl and heat for 2–3 minutes, stirring every minute until melted.
- Double boiler method: Place chocolate and coconut oil in a bowl over a pot of simmering water. Stir until the chocolate melts completely.
The melted chocolate should have a thin, pourable consistency. Mix in finely chopped almonds if desired.
Coat the chocobars
Fill a large bowl with cold water. Dip each frozen chocobar briefly in the water to loosen it from the mold. Immediately dip the chocobar into the chocolate coating, ensuring it is fully covered. Freeze again until serving. Repeat for all chocobars.

Servings and Timing

Servings: 8 chocobars
Prep Time: 5 minutes
Cook Time: 5 minutes
Soak Time: 45 minutes
Total Time: 55 minutes

Variations

Swap peanut butter for almond butter or cashew butter for a different nutty flavor.
Use dark chocolate instead of milk chocolate for a richer taste.
Add a pinch of sea salt to the chocolate coating for a salted chocolate variation.
Mix in shredded coconut, cacao nibs, or freeze-dried berries into the filling for added texture.

Storage/Reheating

Store chocobars in an airtight container in the freezer for up to 2–3 months. No reheating is necessary—serve directly from the freezer. Allow to sit at room temperature for 2–3 minutes before serving if a slightly softer texture is preferred.

FAQs

How long do chocobars stay fresh in the freezer?

Chocobars can be stored in the freezer for up to 2–3 months in an airtight container.

Can I use other nuts instead of cashews?

Yes, almonds, macadamias, or peanuts can be used, though the texture may vary slightly.

Is it possible to make these chocobars sugar-free?

Yes, you can replace honey with a natural sugar substitute like maple syrup or agave nectar.

Can I use cow’s milk instead of coconut milk?

Yes, you can substitute cow’s milk or any plant-based milk, but coconut milk gives the creamiest texture.

Can I make mini chocobars instead of regular size?

Yes, simply use smaller popsicle molds and adjust the freezing time slightly.

How do I prevent the chocolate coating from cracking?

Ensure chocobars are fully frozen before dipping and work quickly to avoid melting the filling.

Can I add chocolate chips to the filling?

Yes, fold in small chocolate chips for added texture.

Can I make these chocobars without peanut butter?

Yes, the peanut butter can be omitted or replaced with another nut butter.

Can I double the recipe?

Absolutely, just double all ingredients and use more popsicle molds.

Do I need a special mold for these chocobars?

No, any popsicle mold will work, or you can use small silicone cups with sticks.

Conclusion

These homemade chocobar ice creams are a wholesome, creamy, and chocolatey treat perfect for any occasion. Easy to make and fully customizable, they are a healthy alternative to store-bought ice creams while still satisfying your sweet cravings. With minimal ingredients and no refined sugar, they’re a dessert everyone can enjoy.