Description
These vegan chocolate-dipped ice cream bars are the ultimate nostalgic treat - creamy, sweet and coated in a crisp dark chocolate shell. Made with just a few wholesome ingredients like cashews and coconut cream, they’re completely dairy-free, refined sugar-free, and incredibly easy to make. If you loved ice cream truck classics growing up, this plant-based version will be your new favorite summer dessert!
Ingredients
- 2 (13 oz) cans full fat coconut milk (refrigerated overnight)
- 1 cup raw unsalted cashews, soaked
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 cup melted dark chocolate (for the shell)
Instructions
- Open the refrigerated cans of full-fat coconut milk and scoop out the solid white coconut cream from the top (should yield 3/4 cup coconut cream per can). Discard the liquid (or save for later use).
- Add the coconut cream, cashews, maple syrup, vanilla extract and salt to a high-speed blender and blend on the highest speed until smooth and creamy.
- Pour the mixture into popsicle molds and freeze until solid (I freeze overnight).
- Dip the popsicles in melted chocolate and place on a parchment-lined baking sheet. Freeze until they set and enjoy!
Equipment
Buy Now → Notes
Read my review of the best coconut cream for vegan desserts!
No Waste: You may be left with extra melted chocolate and I definitely would never want that to go to waste. The solution? Homemade dark chocolate bark! Spread the leftover chocolate onto parchment paper, sprinkle with chopped nuts or any other topping overtop and freeze to make a quick and delicious bark. Two desserts in one recipe!
- Prep Time: 5
- Freeze Time: 8 hours
- Category: Dessert
- Method: Blender