If you’re on the hunt for a refreshing and indulgent treat, the Mint Coconut Ice Cream Bars Recipe is going to be your new obsession. Imagine creamy, dreamy coconut ice cream infused with a lively burst of fresh mint and studded with rich vegan dark chocolate bits. These bars are not just summer-perfect snacks but also a fantastic way to enjoy a dairy-free frozen delight that feels decadent without any guilt. The blend of cashews and coconut gives each bite a silky texture, while the mint leaves wake up your taste buds in the most delightful way. Trust me, once you make this Mint Coconut Ice Cream Bars Recipe, it will quickly become a cherished favorite to share with friends and family!
Ingredients You’ll Need
This Mint Coconut Ice Cream Bars Recipe relies on a handful of simple but essential ingredients that work harmoniously to deliver incredible flavor and texture. Each component plays a crucial role, whether it’s the creaminess from the cashews and coconut, the burst of mint freshness, or the satisfying snap of high-quality dark chocolate.
- Cashews (½ cup, soaked): Soaking softens the cashews, ensuring a smooth, creamy base without any grittiness.
- Sweetened condensed coconut milk (5.3 oz): Adds natural sweetness and a luscious, creamy texture with a subtle coconut flavor.
- Coconut cream (7 oz): Or full-fat canned coconut milk for richness and that tropical punch of coconut goodness.
- Vanilla extract (1 teaspoon): Enhances all the flavors, bringing warmth and depth to the mixture.
- Fresh mint leaves (15 leaves): The star ingredient that infuses the ice cream with refreshing and aromatic minty notes.
- Vegan dark chocolate, finely chopped (1.1 oz): For infusing delightful chocolate flecks throughout the ice cream bars.
- Vegan dark chocolate (7 oz): To melt and coat the bars, providing that irresistible crisp chocolate shell.
How to Make Mint Coconut Ice Cream Bars Recipe
Step 1: Blend the Base
Start by pouring the soaked cashews, sweetened condensed coconut milk, coconut cream, vanilla extract, and fresh mint leaves into a high-speed blender. Blitz everything together for a few minutes until you get a luxuriously smooth and creamy mixture. The mint leaves will release their vibrant flavor, turning the base into a refreshing treat even before freezing.
Step 2: Fold in the Chocolate Chunks
Transfer your silky ice cream base to a large bowl. Gently fold in the finely chopped dark chocolate using a spatula. These chocolate bits add an exciting texture and bursts of rich flavor that perfectly contrast the mint and coconut creaminess.
Step 3: Fill the Molds and Freeze
Pour the prepared ice cream mixture carefully into your molds, making sure not to overfill. Insert an ice cream stick into each mold for easy handling once frozen. Pop the molds into the freezer and let the bars set for at least 6 hours. Patience here pays off with perfectly firm, ready-to-dip bars.
Step 4: Unmold and Prepare for Coating
Once fully frozen, carefully remove the bars from their molds. Lay them out on a parchment-lined tray and place them back in the freezer. This step keeps them super chilly, which is crucial when you start dipping in melted chocolate later to avoid melting.
Step 5: Dip in Melted Chocolate
Melt the remaining vegan dark chocolate over a bain-marie (double boiler) until silky smooth. Pour the melted chocolate into a tall, slim glass—this makes it easier to dunk each bar quickly for an even coating. Take the ice cream bars one by one from the freezer, dunk each into the chocolate, and place them back on parchment paper. The cold ice cream causes the chocolate to harden beautifully almost instantly, creating that irresistible chocolate shell.
Step 6: Optional Finishing Touches
If you want to get a bit fancy, drizzle a little extra melted chocolate over the top of each bar for a decorative effect. Let the chocolate set for a couple of minutes, and then your Mint Coconut Ice Cream Bars are ready to enjoy or store.
How to Serve Mint Coconut Ice Cream Bars Recipe
Garnishes
These bars look stunning with a sprinkle of finely chopped mint leaves or a light dusting of shredded coconut on top. You can also add a few crushed nuts or a drizzle of melted chocolate right before serving to impress your guests.
Side Dishes
Serve these refreshing ice cream bars alongside a vibrant fruit salad packed with berries and citrus slices. The tartness of the fruit makes a perfect partner to the creamy, minty bars, balancing sweetness and freshness beautifully.
Creative Ways to Present
For parties, place the bars on a large tray lined with fresh mint and edible flowers for a garden-fresh vibe. You can also pop a few bars into small dessert cups filled with crushed nuts or toasted coconut flakes for a layered treat with texture and flair.
Make Ahead and Storage
Storing Leftovers
Any leftover Mint Coconut Ice Cream Bars Recipe treats should be stored in an airtight container in the freezer to preserve their texture and flavor. Make sure the container is well-sealed to avoid freezer burn and keep the bars tasting fresh for up to two weeks.
Freezing
If you want to prepare these bars well in advance, they freeze beautifully. Just follow the recipe through to the final step of chocolate coating, then freeze on parchment paper in a single layer before transferring to an airtight container. This way, you can pull them out for a quick, impressive dessert anytime.
Reheating
Since this is a frozen treat, reheating is not a step you typically need—but if you want the chocolate coating to soften slightly for easier biting, let the bars sit out for a few minutes at room temperature before enjoying. Avoid microwaving, as it will melt the ice cream inside.
FAQs
Can I use fresh peppermint instead of mint leaves?
Absolutely! Fresh peppermint leaves will bring a slightly different but equally refreshing flavor to the bars, so feel free to swap if that’s what you have on hand. Adjust the quantity to your taste preference, as peppermint can be stronger.
Is it possible to make this recipe nut-free?
Since cashews form the creamy base, nut-free alternatives are tricky, but you could experiment with using silken tofu or avocado for creaminess. Keep in mind this will change the texture and flavor quite a bit from the original Mint Coconut Ice Cream Bars Recipe.
What if I don’t have a high-speed blender?
You can still make this recipe with a regular blender, but it may take a bit longer to achieve the perfectly smooth texture. Soaking the cashews longer will help ease the blending process and yield a creamier ice cream base.
Can I use sugar instead of sweetened condensed coconut milk?
You could, but sweetened condensed coconut milk not only sweetens but also contributes essential creaminess and sweetness balance. If you use sugar, you might need to add more coconut cream or another thickener to get a similar texture.
How long do these Mint Coconut Ice Cream Bars last in the freezer?
Stored properly in an airtight container, these bars can last up to two weeks without losing their magical minty-coconut flavor or texture. Beyond that, they might start to develop freezer burn or taste a bit stale.
Final Thoughts
Now that you have the full scoop on this wonderful Mint Coconut Ice Cream Bars Recipe, I truly encourage you to give it a try. It’s refreshing, indulgent, and surprisingly easy to make with a few thoughtful ingredients. Whether you’re treating yourself on a hot day or impressing friends with a vegan dessert that feels special, these bars tick all the boxes. Happy freezing and enjoy every delicious bite!
Print
Mint Coconut Ice Cream Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 4 ice cream bars
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
These Mint Coconut Ice Cream Bars are a refreshing and creamy vegan treat made with cashews, coconut cream, and fresh mint for a natural cooling flavor. Coated in rich vegan dark chocolate, they offer a delightful combination of smooth ice cream and crunchy chocolate shell perfect for a summer dessert or anytime indulgence.
Ingredients
Ice Cream Base
- ½ cup cashews (soaked for at least 2 hours or overnight)
- 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 (for melting and coating)
Instructions
- Blend the 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, ensuring the cashews are fully incorporated for a rich texture.
- Fold in chopped chocolate: Transfer the smooth ice cream mixture to a large bowl. Gently fold in the finely chopped vegan dark chocolate pieces using a spatula, distributing the chocolate evenly throughout the base.
- Pour into molds and freeze: Pour the ice cream mixture into popsicle molds, inserting an ice cream stick into each. Place the molds in the freezer and allow to set for a minimum of 6 hours until fully frozen.
- Remove and prep for coating: Once frozen, carefully remove the ice cream bars from their molds. Place them onto a tray lined with parchment paper and return to the freezer to keep cold while preparing the chocolate coating.
- Melt chocolate for coating: Using a bain-marie (double boiler), gently melt the remaining vegan dark chocolate until smooth. Pour the melted chocolate into a tall, slim glass designed for dipping.
- Coat the bars in chocolate: Working one ice cream bar at a time, quickly dunk each frozen bar into the melted chocolate to coat thoroughly. Place the coated bars back onto the parchment-lined tray. Repeat for all bars, ensuring they remain frozen throughout to prevent melting.
- Set and optionally drizzle extra chocolate: Allow the chocolate coating to set for a minute or two at room temperature, then optionally drizzle additional melted chocolate on top for decoration. Serve immediately or store the coated bars in an airtight container in the freezer until ready to enjoy.
Notes
- Soak cashews for at least 2 hours or overnight to ensure they blend smoothly and create a creamy base.
- If using canned full fat coconut milk instead of coconut cream, chill the can overnight and scoop out the thick cream layer for best results.
- Fresh mint leaves provide a natural flavor, but peppermint extract can be used as a substitute—adjust quantity to taste.
- Work quickly when dipping in melted chocolate to prevent the ice cream from melting.
- Store any leftover ice cream bars in an airtight container in the freezer for up to 1 week.
