Moringa Pineapple Ice Cream Bars (White Chocolate Coconut & Dark Chocolate)
Ingredients
Ice Cream Base
- 1 cup heavy cream (cold)
- 1 cup sweetened condensed milk
- 1 cup pineapple , blended smooth
- ½ cup full-fat coconut milk
- 1-2 tbsp moringa powder or less
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground all spice
- pinch of salt
White Chocolate Coconut Coating
- 1½ cups white chocolate chips
- 1 tbsp coconut oil
- ½ cup shredded coconut (toasted)
Dark Chocolate Coating
- 1½ cups dark chocolate chips
- 1 tbsp coconut oil
Instructions
Whip the Cream
- Using a hand mixer, whip cold heavy cream until soft peaks form.
- 👉 This step is key for a creamy, non-icy texture.
Make the Base
- In a separate bowl, mix:
- Condensed milk
- Pineapple
- Coconut milk
- Vanilla + salt
- Cinnnamon
- Nutmeg
- All Spice
Fold Together
- Gently fold the whipped cream into the mixture.
- 👉 Do not overmix — keep it light and airy.
Freeze
- Pour into popsicle molds and freeze for 6–8 hours or overnight.
Dip & Coat
- Melt chocolate with coconut oil.
- Dip some bars in white chocolate, then coat in coconut
- Dip others in dark chocolate for a rich finish
- Place on parchment paper and freeze 10–15 minutes to set.
Tried this recipe?Let us know how it was!
