Vegan Chocobar Ice Cream
Indulge in the creamy decadence of Vegan Chocobar Ice Cream, a plant-based twist on a classic frozen treat. Made with rich full-fat coconut milk and coconut cream, this dairy-free dessert offers a luscious, velvety texture that's naturally sweetened with maple syrup and infused with pure vanilla extract for a subtle hint of warmth. Each ice cream bar is coated in a glossy shell of vegan dark chocolate with a touch of coconut oil for that perfect snap, and can be customized with a sprinkle of chopped nuts or shredded coconut for added crunch. Quick to prepare with just 20 minutes of hands-on time, these freezer-friendly delights are perfect for summer parties, weeknight dessert cravings, or simply treating yourself. Plus, with no baking required, they’re a no-fuss, crowd-pleasing option for vegan and non-vegan alike.
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Ingredients
- 400 ml Full-fat coconut milk
- 200 ml Coconut cream
- 100 ml Maple syrup
- 2 teaspoons Pure vanilla extract
- 200 grams Dark chocolate (vegan, at least 70% cacao)
- 2 tablespoons Coconut oil
- 1 pinch Sea salt
- 50 grams Chopped nuts or shredded coconut (optional)
Directions
Step 1
In a blender, combine the coconut milk, coconut cream, maple syrup, and vanilla extract.
Step 2
Blend on high speed until the mixture is smooth and fully incorporated.
Step 3
Pour the mixture into ice pop molds, filling them about 85% full. Insert sticks and freeze for at least 4 hours or until fully set.
Step 4
Once the ice cream is frozen, prepare the chocolate coating. In a heatproof bowl, melt the dark chocolate and coconut oil over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
Step 5
Let the melted chocolate cool slightly, then add a pinch of sea salt.
Step 6
Carefully remove the ice cream bars from their molds by warming the molds slightly with your hands or under warm water.
Step 7
Dip each ice cream bar into the melted chocolate to coat it fully, letting the excess drip off.
Step 8
If desired, quickly sprinkle the bars with chopped nuts or shredded coconut while the chocolate is still wet.
Step 9
Place the coated ice cream bars on a parchment-lined tray and freeze for an additional 30 minutes to set the chocolate.
Step 10
Serve and enjoy your homemade vegan chocobar ice cream!
Nutrition Facts
| Serving size | (992.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3698.1 |
| Total Fat 265.0g | 0% |
| Saturated Fat 189.2g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 0mg | 0% |
| Sodium 309.1mg | 0% |
| Total Carbohydrate 316.1g | 0% |
| Dietary Fiber 34.2g | 0% |
| Total Sugars 253.7g | |
| Protein 33.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 254.1mg | 0% |
| Iron 34.7mg | 0% |
| Potassium 2940.1mg | 0% |
Source of Calories