4.7 from 81 votes
Vegan Ice Cream Bars
Vegan ice cream bars made from blended cashews, water, maple syrup, and vanilla create a creamy base that is frozen in molds and coated with a chocolate mixture. The chocolate coating blends cocoa powder, coconut oil, and maple syrup for a smooth shell. Optional crushed nuts add texture when sprinkled on top. The bars freeze solid for a refreshing dairy-free treat.
Prep Time
25 mins
Additional Time
6 hrs
Total Time
6 hrs 25 mins
Servings:
10
Calories:
249 kcal
Course:
Dessert
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 249
% 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.