Relive a childhood favourite with this vegan ice cream bar—pure comfort in every bite. It’s a dilly of a bar! Savour this cozy nostalgia, reimagined for winter. Creamy coconut milk, a dash of cinnamon, freshly grated nutmeg, and raw coconut sugar make this vegan twist the perfect fireside companion.
Perfect chocolate shell
To get a thick and even chocolate coating, dip each frozen bar twice. Let the first thin layer set for about 5 minutes in the freezer, then dip again quickly for a perfectly thick, crisp, and luscious shell.
Dairy-Free Ice Cream Bars
Ingredients
- 1 1/2 cups (350 mL) full-fat coconut milk
- 1/4 cup (60 mL) coconut sugar
- 1/4 tsp (1 mL) ground nutmeg
- 1 tsp (5 mL) vanilla bean paste
- 1 tsp (5 mL) ground cinnamon
- 1 cup (250 mL) vegan dark chocolate chips
- 1 Tbsp (15 mL) coconut oil
- Pinch of sea salt
- Toppings such as extra chocolate drizzle or crushed nuts (optional)
Directions
01
In blender, combine coconut milk, coconut sugar, nutmeg, vanilla bean paste, and cinnamon and blend until completely smooth, at least 60 seconds. Pour into silicone molds or ice pop molds. Freeze for 4 hours, or until completely set.
02
In double boiler over simmering water, melt chocolate chips and coconut oil until smooth. Let cool slightly.
03
Dip each frozen bar in chocolate mixture, then place on parchment paper (see tip). Sprinkle each with pinch of sea salt and add desired toppings, such as extra chocolate drizzle or crushed nuts. Freeze again for 15 minutes to set chocolate shell.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
