Healthy Choco Bar Ice Cream | Choco Ice Cream Candy
on Apr 02, 2026
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This Choco Bar Ice Cream is healthy, clean, creamy, chocolatey, and a sweet treat that’s actually good for you. 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 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! 😍
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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
Yes! You can substitute cashews with almonds (blanched), macadamia nuts, or even soaked peanuts. Just make sure they’re soft enough to blend smooth.
Totally! Just use maple syrup instead of honey and dairy-free chocolate.
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!
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
- 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
- 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
- Soak cashews well. Even 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.
- 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! 🍫🍌💛
Watch How To Make Healthy Chocobar Video
Healthy Chocobar | Homemade Chocobar Ice Cream
Ingredients
- 1 cup broken or whole cashews, 140 gms, soaked in water for 10 minutes
- 2-3 ripe bananas, approx. 220 gms
- 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 gms
- 2 tablespoons coconut oil, 30 ml
- 2 tablespoons finely chopped almonds, optional
Instructions
Making of the chocobar filling:
- 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:
- Microwave method: take chocolate and oil in a bowl & heat for 2-3 minutes. Pause every minute to stir the mixture till it is melted1 cup roughly chopped milk chocolate or dark chocolate, 2 tablespoons coconut oil
- 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.
- The coating should be of thin pouring consistency similar to pancake batter. Mix
- in chopped almonds, cool it well & pour into a tall glass or cup.2 tablespoons finely chopped almonds
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. Repeat the same for each popsicle. This process has to be done very swiftly to avoid them getting melted.
Video
Notes
- 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.
Nutrition
This article was researched and written by Urvi Dalal.
