Chocolate-Covered Ice Cream Bars | Vegan, Paleo, Gluten-Free
Coconut cream is whipped with maple syrup and vanilla to create an ultra-creamy ice cream base. The mixture is poured into molds, frozen, and coated in a rich dark chocolate shell. The perfect summer treat.
Servings: 6
Ingredients
For the Ice Cream Bars
- 1 ¾ cups coconut cream (about two cans without the water*)
- ¼ cup pure maple syrup
- 1 vanilla bean, seeds scraped
For the Chocolate Shell
- ½ cup coconut oil
- ½ cup raw cacao or cocoa powder
- ⅓-1/2 cup pure maple syrup, depending on desired sweetness
Instructions
For the Ice Cream Bars
- Add the coconut cream, maple syrup, and vanilla bean seeds to a food processor. Process for 1 minute. Transfer the mixture to a small pitcher or mixing cup with a spout. Pour the vanilla mixture into popsicle molds. It should make about six bars depending on the size of your mold.
- Freeze for at least 8 hours.
For the Chocolate Shell
- Add coconut oil to a dish and microwave for 20 seconds to melt. Add in the cacao and ⅓ to ½ cup maple syrup and whisk together until completely smooth. Transfer the mixture to a shallow dish to make for easier coating.
- Prepare a small baking sheet by lining it with parchment paper.
- Remove the ice cream bars from the mold and coat them in the chocolate mixture one at a time. Place on baking sheet. Repeat with each bar.
- Enjoy and return any remaining bars to the freezer.
- You will likely have extra chocolate coating. I like to pour the extra into an airtight plastic container and pop it in the freezer. In a few hours you'll have a delicious chocolate bar.
Notes
*You'll want to scrape the coconut cream off the top of each can and measure only that portion. Do not include the water that sits at the bottom of the can in your measurements.