Vegan Ice Cream Bars
User Reviews
4.7
Vegan Ice Cream Bars
Description
Vegan Ice Cream Bars use soaked cashews blended with water, maple syrup, and vanilla extract to form a creamy, nut-based ice cream mixture. This mixture is poured into ice pop molds, inserted with sticks, and frozen for 6 to 8 hours until solid.
Once frozen, the bars are removed from the molds by briefly running under hot water. They are then placed on parchment-lined trays to maintain firmness while being coated with a chocolate mixture made of cocoa powder, room temperature maple syrup, and melted coconut oil. This creates a thin chocolate shell around the frozen bars. Optionally, crushed nuts can be sprinkled on the coating before it sets for additional texture.
The bars offer a vegan, dairy-free frozen dessert with a nutty, sweet interior and a chocolate crust. They must be stored frozen until served.
Adjust the maple syrup amount for sweetness preference, and use smaller molds for more but smaller bars with lower calories per serving.
Ingredients
Vegan Ice Cream Bars
- 1 1/2 cups cashew nuts 215 grams, raw
- 1 1/2 cups water (355 grams; 12 ounces)
- 1/2 cup maple syrup (155 grams)
- 2 tablespoons vanilla extract (24 grams)
Chocolate Coating
- 1/3 cup cocoa powder 24 grams, raw
- 1/3 cup coconut oil 71 grams, melted
- 1/4 cup maple syrup (81 grams)
Optional Toppings
- 1/4 cup nut like hazelnuts or almonds, crushed
Instructions
- To prepare the ice cream bars, add the cashews, water, maple syrup, and vanilla to a blender. Blend until very smooth, with no visible cashew pieces remaining.
- Pour the blended mixture into an ice pop mold (mine makes 10 large pops, this may vary among molds), insert popsicle sticks, and freeze until solid, about 6 to 8 hours, or overnight.
- When the ice pops are firm, run the ice pop mold upside down under hot running water to help remove the ice pops. Lay each ice cream bar down on a large baking sheet lined with parchment paper, so they will be easy to coat in the chocolate later. Place the pan in the freezer while you prepare the chocolate coating.
- To prepare the chocolate coating, stir together the cacao powder, maple syrup, and coconut oil. Make sure the maple syrup is at room temperature, so the mixture will remain runny. Use a whisk to stir well, breaking up any clumps.
- Remove the ice cream bars from the freezer, and use a spoon to spread the chocolate mixture on one side of the bars. Use the spoon to spread the coating into a thin layer, so it will harden quickly. If you'd like to add crushed nuts to these bars, sprinkle some on as soon as the chocolate is added, while it's still wet. They won't stick once the chocolate has hardened. Flip the bars over and coat the other side. As soon as the chocolate is firm, the bars are ready to eat, or you can store them in an airtight container in the freezer for up to 3 months.
Notes
- Nutrition info estimates one of ten large bars; smaller molds yield more bars with fewer calories each.
- Customize the base for other ice cream flavors by blending different ingredients following the same process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 7mg | 0% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
