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
Scale
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.
