Fruity. Creamy. Nutty. Chocolate-laced. With a bit of spice.
These ice cream bars give me PB & J vibes, in popsicle form! Because dessert is more fun to eat on a stick. Especially ice cream. Always ice cream.
Can you sense my love affair with ice cream? Are you counting how many times I write “ice cream?”
About this recipe though. It’s my favorite version of nice cream (simple & nut butter-packed!), with some extra flavor from cinnamon and cardamom.
Then comes the blackberry puree, essential for adding jammy swirls reminiscent of berry pie filling. Oh, yea!
Then, the magic happens when you layer the fluffy nice cream and blackberry sauce, creating an epic marbled ice cream-meets-popsicle treat.
Keep a stash in your freezer for the humid days ahead, when frozen desserts are your (healthy) savior from the heat.
Note: This recipe works as ice cream if you don’t have a popsicle mold, but eating popsicles brings out my inner child 😉 Also, the chocolate is technically optionally, but WHY would you skip it?
Cinnamon, Almond Butter & Blackberry Ice Cream Bars (Makes about 6 bars)
Cinnamon Almond Butter Ice Cream
Blend in high speed blender until it’s soft-serve consistency then set aside.
1 1/2 c blackberries/blueberries
1 tbsp raw honey
Optional: 1 drop orange oil (MUST USE STAINLESS STEEL MOLDS IF USING CITRUS OIL)
Stir ins: pecans, blueberries, coconut, etc.
Without washing blender, add everything to blender and puree until smooth.
Layer puree and ice cream into popsicle molds, add popsicle sticks and freeze 6 to 8 hours.
White chocolate drizzle
3 tbsp melted cacao butter
1 tbsp raw honey (or coconut nectar)
Splash vanilla extract
Dark chocolate drizzle
Same as white chocolate but add 2 tbsp cacao powder
For chocolate: warm ingredients in a small sauce pan and whisk until a smooth chocolate forms.
Remove pops from molds and drizzle with chocolate. Chocolate will harden immediately. Serve immediately or wrap and freeze.