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–+ servings
vegan-ice-cream-bars

VEGAN ICE CREAM BARS (MAGNUM STYLE)

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Treat yourself to these rich, creamy vegan ice cream bars. Made with just six wholesome ingredients, they’re super easy to make and delicious, with the combination of the creamy filling and dairy-free chocolate coating being simply divine.
Author Annie
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Prep Time 15 minutes
Freezing time 8 hours
Total Time 8 hours 15 minutes
Yield 6 ice cream bars
Category Dessert
Cuisine American

INGREDIENTS
 

  • 1 cup raw cashews, (140 g)
  • ⅓ cup sweetener of choice, adjust to taste
  • 1 cup coconut cream*, (250 g)
  • 2 teaspoon vanilla extract
  • 200 g dairy-free chocolate, I used a chocolate with pieces of hazelnut
  • 1 teaspoon coconut oil

INSTRUCTIONS
 

  • Soak the cashews: Soak the raw cashews in boiling water for at least 15 minutes. Drain and set aside.
  • Make the ice cream base: In a high-speed blender, combine the soaked cashews, sweetener, coconut cream, and vanilla extract. Blend until smooth and creamy.
  • Freeze the ice cream: Pour the mixture into 6 ice cream bar molds. Insert sticks into each mold. Freeze the bars for at least 6 hours or until completely solid.
  • Prepare the chocolate coating: Melt the dairy-free chocolate and coconut oil together in a microwave-safe bowl or over a double boiler. Stir until smooth.
  • Coat the ice cream bars: Once the ice cream bars are fully frozen, remove them from the molds.
  • Dip each bar into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off.
  • Place the chocolate-coated bars on a parchment or silicone mat-lined board.
  • Final freeze: Return the bars to the freezer for 15-20 minutes to set the chocolate.

NOTES

  • Coconut cream is the thick, white part of full-fat canned coconut milk that separates and solidifies when you chill it in the fridge. To get coconut cream, simply refrigerate a can of full-fat coconut milk overnight and then scoop out the solidified cream from the top, leaving the liquid behind.
  • Nutrition facts based on monk fruit as sweetener.
  • If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.

NUTRITION

Serving: 1 ice cream bar | Calories: 382 kcal | Carbohydrates: 27 g | Protein: 6 g | Fat: 29 g | Saturated Fat: 14 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Sodium: 18 mg | Potassium: 234 mg | Fiber: 2 g | Sugar: 14 g
Keywords dairy-free ice cream bars, homemade vegan ice cream, vegan magnum
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