Coconut Protein Ice Cream Bars

Ingredients

• 1 can (14 oz) full-fat coconut milk
• 2 scoops vanilla protein powder
• 1/2 cup powdered erythritol or coconut sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/2 cup unsweetened shredded coconut
• 6 ounces dark chocolate (70% cacao), chopped
• 2 tablespoons coconut oil
• 10 popsicle sticks

Instructions

1. 1

   **Prepare ice cream base**: In a blender, combine coconut milk, protein powder, sweetener, vanilla extract, and coconut extract. Blend until completely smooth, about 1 minute.

2. 2

   **Add texture**: Stir in shredded coconut by hand for added texture and coconut flavor.

3. 3

   **Chill mixture**: Refrigerate the mixture for 30 minutes to help it thicken slightly.

4. 4

   **Fill molds**: Pour mixture into popsicle molds, leaving 1/4 inch space at top. Insert popsicle sticks and gently tap molds to remove air bubbles.

5. 5

   **Initial freeze**: Freeze for at least 4 hours or overnight until completely solid.

6. 6

   **Prepare chocolate coating**: In a microwave-safe bowl, melt chocolate and coconut oil in 30-second intervals, stirring between each, until smooth. Let cool for 5 minutes.

7. 7

   **Dip bars**: Remove bars from molds. Working quickly, dip each bar in chocolate, allowing excess to drip off. Place on parchment-lined baking sheet.

8. 8

   **Final freeze**: Return to freezer for 30 minutes until chocolate is set.

9. 9

   **Serve**: Let stand at room temperature for 1-2 minutes before eating for optimal texture.