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4.7 from 81 votes

Vegan Ice Cream Bars

These Ice Cream Bars are dairy-free and naturally sweetened, featuring a creamy cashew ice cream and 3-ingredient chocolate coating. I love the crunchy, dark chocolate shell on these!

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 raw cashews (215 grams)
  • 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 raw cocoa powder (24 grams)
  • 1/3 cup melted coconut oil (71 grams)
  • 1/4 cup maple syrup (81 grams)
Optional Toppings
  • 1/4 cup Crushed nuts (like hazelnuts or almonds)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 information is for 1 of 10 large ice cream bars. If you use a smaller ice pop mold, you may wind up making more bars than this, with lower calories for each. This information is just an estimate, and not a guarantee.
  • For other ice cream flavors, be sure to read the full post above!

Nutrition Information

Calories 249kcal (12%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 7mg (0%) Potassium 230mg (7%) Fiber 2g (8%) Sugar 16g (32%) Vitamin C 1mg (1%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

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.