Healthy Choco Bar Ice Cream | Choco Ice Cream Candy

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 choco bar ice cream recipe is quite simple and calls for 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 ice cream ever! All that goodness in a dessert, yes please! 😍

Ingredients for Choco Bar Ice Cream

Cashews: Soaked for a few hours until soft and then blended to form the base of our ice cream

Bananas: Ripe bananas (or even slightly overripe ones) work really well as they add a natural sweetness

Peanut Butter: For sweetness and binding. I have used sugar-free peanut butter, but you can use whatever kind you have at hand

Honey: or any other sweetener of your choice, for sweetness. Stevia, maple syrup, Sugar Free cubes, anything works here

Vanilla Essence: for fragrance and that hint of vanilla

Coconut Milk: makes the ice cream super rich and creamy, and adds a lovely tropical flavor. You can use regular or other plant-based milk too. The flavors will change slightly depending on the type of milk you choose, but it will still turn out delicious

Chocolate: I have used milk chocolate, but works just as well too

Coconut Oil: helps make the chocolate coating silky smooth and rich. Can sub with any other neutral cooking oil of your choice

Almonds: for garnish. optional, but highly recommend for added texture and flavor

Frequently Asked Questions

How to Make Healthy Choco Bar Ice Cream

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.

Melt chocolate

1. 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
2. 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.

Making chocobar:

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.

Richa’s Top Tips

1. Soak cashews well. Even just 10 minutes will go a long way!
2. Taste the mix before freezing. If your bananas are very sweet, you can reduce the honey.
3. Add a spoonful of cocoa powder to the filling for a chocolate-banana base
4. Keep your chocolate pourable and cool before dipping, and work quickly to prevent melting.
5. Freeze for at least 6 hours before unmolding, but overnight (8-10 hours) is best

Storage Tips

• 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. These are 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! 🍫🍌💛

This article was researched and written by Urvi Dalal.