Description
These refreshing Mint Coconut Ice Cream Bars combine creamy coconut, fresh mint, and rich dark chocolate for a delightful dairy-free frozen treat. Made with soaked cashews and coconut cream, blended until smooth, then frozen and dipped in vegan dark chocolate, these bars offer a perfect balance of minty freshness and chocolaty indulgence.
Ingredients
Scale
Ice Cream Base
- ½ cup cashews (soaked for at least 2 hours)
- 5.3 oz sweetened condensed coconut milk
- 7 oz coconut cream (or canned full fat coconut milk)
- 1 teaspoon vanilla extract
- 15 fresh mint leaves (or peppermint extract to taste)
- 1.1 oz vegan dark chocolate (finely chopped)
Chocolate Coating
- 7 oz vegan dark chocolate
Instructions
- Blend Ice Cream Base: Add the soaked cashews, sweetened condensed coconut milk, coconut cream, vanilla extract, and fresh mint leaves to a high-speed blender. Blend for several minutes until the mixture is completely smooth and creamy.
- Fold in Chocolate: Transfer the creamy mixture to a large bowl and gently fold in the finely chopped dark chocolate with a spatula to incorporate chocolate bits evenly.
- Freeze in Molds: Pour the ice cream mixture into molds and insert an ice cream stick into each. Place the molds in the freezer and allow them to set for at least 6 hours until fully frozen.
- Remove and Prepare for Coating: Once frozen, carefully pop the ice cream bars out of the molds and place them on a parchment-lined tray. Return the tray to the freezer to keep the bars firm.
- Melt Chocolate for Dipping: Melt the vegan dark chocolate over a bain-marie (double boiler) until smooth. Pour the melted chocolate into a tall, narrow glass for easy dipping.
- Dip and Coat Bars: Remove one ice cream bar at a time from the freezer to avoid melting, then dunk it into the melted chocolate to coat completely. Place the coated bar on parchment paper to set. Repeat with all bars.
- Optional Chocolate Drizzle and Storage: After the chocolate coating has set for a minute or two, drizzle extra melted chocolate on top for decoration if desired. Serve immediately or store the remaining bars in an airtight container in the freezer.
Notes
- Soak cashews for at least 2 hours or overnight to ensure a smooth and creamy texture.
- If fresh mint is unavailable, peppermint extract can be used but adjust to taste as it is more concentrated.
- Use full-fat coconut milk or coconut cream for best creaminess and flavor.
- Chocolate coating should be done quickly and one bar at a time to prevent melting.
- Store leftover ice cream bars in an airtight container in the freezer to maintain freshness.
