Who doesn't love a good ice cream bar, especially when it's vegan, healthy, and easy to make? These Vegan Ice Cream Bars are a fantastic treat that you can whip up with just six ingredients. They are creamy, delicious, and coated with rich dairy-free chocolate. Let's dive into this simple yet delicious recipe that will leave you asking for more!
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Why you’ll love this recipe
- Healthy and nutritious: Made with wholesome ingredients, these bars are a nourishing treat.
- Simple ingredients: You only need six ingredients to make these delicious ice cream bars.
- Quick preparation: Minimal prep time required, with the most time spent waiting for the bars to freeze.
- Customizable: Easy to adapt with different flavors and add-ins.
- Dairy-free: Perfect for those with lactose intolerance or following a vegan diet.
Tools
To make these Vegan Ice Cream Bars, you'll need a few basic kitchen tools:
- High-speed blender: Essential for creating a smooth and creamy ice cream base.
- Ice cream bar molds: These give the bars their classic shape. If you don't have molds, you can use small cups or even a loaf pan and cut into bars after freezing.
- Microwave-safe bowl or double boiler: For melting the chocolate coating.
- Parchment or silicone mat: To prevent the bars from sticking after coating them in chocolate.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
Here's a breakdown of the ingredients you'll need and their roles in the recipe:
- Raw cashews: These provide a creamy, rich base for the ice cream, making it smooth and dairy-like.
- Sweetener of choice: Adjust to your taste. It adds the necessary sweetness to balance the flavors.
- Coconut cream: The thick part of canned coconut milk. It adds a luscious, creamy texture to the ice cream.
- Vanilla extract: Enhances the overall flavor, adding a sweet and fragrant note.
- Dairy-free chocolate: Used for the coating. Choose your favorite vegan chocolate for the best results.
- Coconut oil: Helps the chocolate coating to set properly and adds a slight sheen.
Substitutions & Variations
- Sweetener: Use agave syrup, maple syrup, or coconut sugar for different flavor profiles.
- Chocolate: Add chopped nuts, coconut flakes, or dried fruits to the chocolate coating for added crunch and flavor.
- Flavoring: Add a touch of mint extract, almond extract, or even espresso powder to the ice cream base for a unique twist.
Storage
Store these Vegan Ice Cream Bars in an airtight container or ziploc bag in the freezer. They will stay fresh for up to 6 weeks.
Tips for success
- Blending: Ensure the cashew mixture is blended until completely smooth for the creamiest texture.
- Freezing: Make sure the bars are fully frozen before coating them in chocolate to prevent melting.
- Chocolate coating: Work quickly when dipping the bars to ensure an even coating without melting the ice cream.
Frequently Asked Questions
Yes, peeled almonds or macadamia nuts can be used as substitutes for cashews.
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.
Yes, you can use small cups or a loaf pan and cut the ice cream into bars after freezing.
Yes, you can definitely add flavors to the ice cream base. Consider adding natural flavorings like cocoa powder, fruit purees, or spices such as cinnamon or cardamom. You can also mix in extracts like almond, peppermint, or coffee to create unique flavor profiles.
Yes, as long as you use gluten-free chocolate, the recipe is entirely gluten-free.
Yes, you can adjust the sweetness with agave syrup, maple syrup, or any other preferred sweetener.
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Recipe
VEGAN ICE CREAM BARS (MAGNUM STYLE)
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
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