Healthy Ice Cream Bars with Coconut and Blueberries (Vegan, Sugar-Free)

Healthy ice cream is easy to make, even if you don’t have an ice cream maker. These healthy ice cream bars with coconut cream and wild blueberries are creamy and delicious and ready in just a few minutes. Vegan, sugar-free, and low-carb, this is a guilt-free sweet treat to enjoy all summer!

Why we love these healthy ice cream bars

• They are easy to make: you need a handful of wholesome ingredients, and it doesn’t require an ice cream maker.
• They are healthy and nutritious: made with coconut cream, wild blueberries, green bananas, hazelnut butter, and raw cacao nibs.
• They have a great texture: they are creamier than popsicles, and we love the added crunch from the raw cacao nibs.
• They are low in sugar: we added only one Medjool date for sweetness, and we use green bananas as they are low in sugar and high in fiber compared to ripe bananas.
• They are so tasty and refreshing: we love the combination of flavors.

Nutritional value

There are about 7 grams of net carbs in one ice cream bar, but on the nutritional label (see below the recipe card), the banana was inputted as a ripe banana, not green. So, in reality, if you use green bananas instead of ripe, you will have less sugar in this vegan ice cream.

I love to eat ice cream that is made of ingredients that I actually want to include in my diet every day:

Blueberries, and especially wild blueberries, have incredible health benefits, that are full of antioxidants, vitamins, and minerals.

Coconut cream is a great source of healthy fats if consumed in moderation; there are just a couple of tablespoons per serving in this recipe. It also makes it possible to obtain creamy ice cream without using dairy and an ice cream maker.

The hazelnut butter – or another pure nut butter – will provide more healthy fats and some protein, adding to the creaminess and flavor of these ice cream bars.

Raw cacao nibs are one of the least processed cacao products and an excellent source of nutrients like iron, magnesium, manganese, zinc, and copper—also, a great pick-me-up due to the caffeine content.

The green banana is a source of resistant starch, vitamins, and minerals while being low in sugar.

The date provides natural sweetness and fiber, plus minerals and vitamins.

Ingredients

You only need a handful of wholesome ingredients to make these healthy ice cream bars.

If you can’t find coconut cream, refrigerate a can of full-fat coconut milk and scoop out the cream that separates on top of the can.

Choose a green banana for a lower-sugar treat.

We use one Medjool date to sweeten this ice cream (for four servings), but you can use a natural, low-calorie liquid sweetener if you want to lower the sugar content further.

The flavors and more sweetness are added by vanilla, licorice powder, and a pinch of tonka beans. If you don’t have tonka beans, don’t worry, it will be great even without them.

I absolutely love the crunch added by the raw cacao nibs. Small pieces of dark chocolate can also be added if you prefer.

This is the complete list of ingredients:

• 1/2 cup coconut cream
• 1/2 cup frozen wild blueberries
• 1/2 cup green banana (1 small banana)
• 2 tablespoons hazelnut butter (or another pure nut butter of your choice)
• 1 Medjool date
• 1/4 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
• 1/4 teaspoon licorice powder
• Optional: a pinch of grated tonka beans (the tip of one bean)
• 1 1/2 tablespoons raw cacao nibs

How to make healthy ice cream bars with coconut and blueberries:

You will need a high-power blender (like a Vitamix, or a Bamix) to mix all the ingredients and a silicon popsicle mold. If your blender is not that powerful, use room-temperature coconut cream and banana (I used frozen bananas).

My silicon mold was bought in a shop in Denmark, but I love these ones on Amazon, because the sticks are reusable, so they are easier to store in the freezer, and they have individual see-through covers.

• Blend all the ingredients, except for the raw cacao nibs, in a high-power blender. If your blender can’t handle all cold/frozen ingredients, let some of them come to room temperature first.
• Fold the cacao nibs in, then transfer the cream to a silicon popsicle or ice cream mold.
• Put the bars in the freezer, freeze them for a few hours until solid, and enjoy them all summer!

I hope you love this healthy ice cream bars recipe as much as we do!

For more sugar-free desserts, check out our recipe round-up: 30+ Healthy Sugar-Free Dessert Recipes.

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