Greek Yogurt Ice Cream Bars
Servings 8
Creamy Greek yogurt ice cream bars with peanut butter, maple syrup, a crisp chocolate shell, and crunchy roasted peanuts. They taste much more like copycat Magnum bars than frozen yogurt bars and are naturally gluten-free and easy to make vegan and nut-free. See notes for the dietary/allergen options!
Ingredients
For the bars:
- 2 cups (480 grams) full-fat plain Greek yogurt
- 2/3 cup (170 grams) natural peanut butter just peanuts + salt; no added fat or sugar
- 6 tablespoons (120 grams) maple syrup
- 4 teaspoons vanilla extract
- 1/4 teaspoon salt you may want more if using unsalted peanut butter
For the coating:
- 2 cups (350 grams) semi-sweet chopped chocolate or dark chocolate, if you prefer
- 1 tablespoon (14 grams) refined coconut oil or unrefined if you don’t mind some coconut flavor
- 1/3 cup (50 grams) roasted peanuts or other nuts
Instructions
- Finely chop the peanuts. You don't want them too coarse or you'll have difficulties when you dip the bars in the chocolate.1/3 cup (50 grams) roasted peanuts
- In a medium mixing bowl, stir together all the bar ingredients until well combined.2 cups (480 grams) full-fat plain Greek yogurt, 2/3 cup (170 grams) natural peanut butter, 6 tablespoons (120 grams) maple syrup, 4 teaspoons vanilla extract, 1/4 teaspoon salt
- Transfer the filling to a popsicle mold. The amount of filling is enough for 8 molds with a capacity of about 75–100 ml (2.5–3.4 oz) each. I had a little filling left over even when using 100 ml molds, but the exact yield will vary depending on your popsicle mold. Insert popsicle sticks according to your mold’s instructions.
- Let them freeze for at least 6 hours (they can be frozen at this point for several days).
- In a microwave-safe shallow dish in which you can dip the popsicles, melt the chocolate and coconut oil in 30-second increments at half power, stirring after every increment. Let the chocolate cool for 2–3 minutes so it’s fluid but not hot.2 cups (350 grams) semi-sweet chopped chocolate, 1 tablespoon (14 grams) refined coconut oil
- Stir in the chopped nuts immediately before dipping.1/3 cup (50 grams) roasted peanuts
- Remove the pops from the molds. I think in your silicone mold, you won’t have to do this, but I briefly ran the bottom of the mold under warm water to cleanly unmold the pops.
- Dip the pops in the chocolate. Coat both sides and the bottoms, making sure no ice cream is exposed.
- Place on the parchment-lined baking sheet and place in the freezer until frozen solid (this happens within a few minutes). Place in an airtight container or bag and freeze for up to 3 months.
Notes
- For vegan, dairy-free or paleo - make sure to use compliant chocolate and yogurt. I used coconut milk yogurt. For nut-free, use sunflower seed butter and sunflower seeds for the chocolate coating.
- If your popsicle mold yields thinner pops (like with this one), then 320 grams of chocolate + 40 grams of nuts is enough (I tried it).
- These bars are pretty big! If you’re concerned about the calories (or carbs, fat and so on) or just want a smaller portion, I give tips in the post on how to make smaller bars.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Serving: 1 large barCalories: 508.4kcalCarbohydrates: 41gProtein: 14.3gFat: 32.7gSaturated Fat: 13.8gPolyunsaturated Fat: 4.3gMonounsaturated Fat: 12.1gTrans Fat: 0.04gCholesterol: 5.1mgSodium: 126.6mgPotassium: 522.5mgFiber: 5.1gSugar: 29.2gVitamin A: 23.9IUCalcium: 115.9mgIron: 3.3mgNet Carbs: 36
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤