Chocolate-Covered Ice Cream Bars | Vegan, Paleo, Gluten-Free

Coconut cream is whipped with maple syrup and vanilla to create an ultra-creamy
ice cream base. The mixture is poured into molds, frozen, and coated in a rich
dark chocolate shell. The perfect summer treat.

Servings: 6

Author:

Prep Time
8 hours, 15 minutes

Total Time
8 hours, 15 minutes

Course:

Dessert Ice Cream

Cuisine:

Vegan plant-based gluten-free Grain-Free Paleo

🧂 Ingredients

1 ¾ cups coconut cream (about two cans without the water*)
¼ cup pure maple syrup
1 vanilla bean, seeds scraped
½ cup coconut oil
½ cup raw cacao or cocoa powder
⅓-1/2 cup pure maple syrup, depending on desired sweetness

Instructions

1 Add the coconut cream, maple syrup, and vanilla bean seeds to a food processor.
Process for 1 minute. Transfer the mixture to a small pitcher or mixing cup with
a spout. Pour the vanilla mixture into popsicle molds. It should make about six
bars depending on the size of your mold.
2 Freeze for at least 8 hours.
3 Add coconut oil to a dish and microwave for 20 seconds to melt. Add in the cacao
and ⅓ to ½ cup maple syrup and whisk together until completely smooth. Transfer
the mixture to a shallow dish to make for easier coating.
4 Prepare a small baking sheet by lining it with parchment paper.
5 Remove the ice cream bars from the mold and coat them in the chocolate mixture
one at a time. Place on baking sheet. Repeat with each bar.
6 Enjoy and return any remaining bars to the freezer.
7 You will likely have extra chocolate coating. I like to pour the extra into an
airtight plastic container and pop it in the freezer. In a few hours you'll have
a delicious chocolate bar.

Chocolate-Covered Ice Cream Bars | Vegan, Paleo, Gluten-Free

Course:

Cuisine:

🧂 Ingredients

Instructions

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