Homemade Ice Cream Bars
Creamy homemade vegan ice cream bars with a glossy chocolate shell. No churn, simple ingredients, and freezer-friendly for the perfect summer treat.
Servings 6 serves
Ingredients
- 13.5 oz can full-fat unsweetened coconut cream 400 ml
- 1/3 cup smooth unsalted nut butter 85 g - cashew, almond, or peanut
- 1/3 cup maple syrup 80 ml
- 1 1/2 tsp vanilla extract 7 ml
- Pinch salt
- 1 1/2 cups vegan dark or semi-sweet chocolate chips or chopped chocolate 255 g
- 3 tbsp coconut oil 42 g
Instructions
- Add the coconut cream, nut butter, maple syrup, vanilla and salt to a blender. Blend until smooth.
- Place a silicone popsicle mold onto a flat chopping board that will fit in your freezer and insert the popsicle sticks first. Pour the mixture into the mold and freeze overnight or until completely solid.
- Line a plate or board with parchment paper. Melt the chocolate and mix with the coconut oil. Pour it into a tall jar or cup so you can fully submerge the ice creams. Place each ice cream onto the lined board and return to the freezer for the chocolate to set (about 30 minutes).
- Allow to sit at room temperature for 1-2 minutes before eating for the creamiest texture. Enjoy!