Escape the heat with these unbelievably delicious and surprisingly simple vegan ice cream bars! Forget expensive store-bought versions packed with artificial ingredients – this recipe delivers creamy, dreamy, intensely flavorful ice cream bars made entirely from wholesome, plant-based ingredients. Perfect for a hot summer day, a delightful dessert, or even a healthy snack, these ice cream bars are guaranteed to become a new family favorite. Let's dive in and create some frosty magic!
Ingredients:
This recipe makes approximately 12 ice cream bars.
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For the Ice Cream Base:
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- ½ cup creamy cashew butter (or other nut butter)
- ½ cup maple syrup (or agave nectar)
- 1 teaspoon vanilla extract
- Pinch of sea salt
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For the Chocolate Coating:
- ½ cup vegan dark chocolate chips
- 2 tablespoons coconut oil
Instructions:
Get Started:
- Ensure your coconut milk can has been refrigerated overnight. This is crucial for achieving a creamy texture. Scooping out only the thick, solidified coconut cream from the top of the can is key; leave the watery liquid behind.
Making the Ice Cream:
- In a food processor or high-powered blender, combine the solidified coconut cream, cashew butter, maple syrup, vanilla extract, and salt.
- Blend until completely smooth and creamy. This may take a few minutes, scraping down the sides as needed. The mixture should be thick and resemble soft-serve ice cream.
Freezing & Coating:
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Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later.
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Pour the ice cream mixture into the prepared dish and spread evenly.
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Freeze for at least 4 hours, or preferably overnight, until completely solid.
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While the ice cream is freezing, prepare the chocolate coating. In a double boiler or microwave-safe bowl, melt the vegan chocolate chips and coconut oil together, stirring until smooth and glossy.
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Once the ice cream is frozen solid, remove it from the freezer and let it sit at room temperature for a few minutes to slightly soften the edges. This will help the chocolate adhere better.
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Lift the ice cream out of the dish using the parchment paper overhang. Cut into 12 equal bars.
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Dip each ice cream bar into the melted chocolate, ensuring they're fully coated. Place them back onto the parchment paper.
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Return the chocolate-covered bars to the freezer for at least 30 minutes to allow the chocolate to set completely.
Serving & Enjoying:
- Once the chocolate is set, carefully remove the ice cream bars from the parchment paper and serve immediately or store them in an airtight container in the freezer for up to 2 weeks.
Tips & Variations:
- For a richer flavor: Use full-fat coconut milk and high-quality cashew butter.
- Add mix-ins: Get creative! Fold in chopped nuts, berries, vegan chocolate chips, or shredded coconut before freezing.
- Different coatings: Experiment with different coatings like white chocolate, sprinkles, or even a drizzle of melted peanut butter.
- Portion control: Use smaller baking dishes to create smaller ice cream bars for individual servings.
Nutritional Information (per bar, approximate):
- Calories: 180-200
- Fat: 15-18g
- Carbohydrates: 15-18g
- Protein: 2-3g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
These vegan ice cream bars are a fantastic example of how easy and delicious homemade healthy meals can be. Enjoy this quick dinner idea (or dessert!), perfect for any occasion. These are truly among the best recipes for satisfying sweet cravings without compromising on taste or health. Happy freezing!