Description
With a creamy vanilla lavender inside dipped in crunchy chocolate, these dairy-free vegan chocolate dipped ice cream bars are the perfect summer treat and less than 10 ingredients!
Ingredients
Scale
- 1 cup cashews
- 1/2 cup coconut cream, only the solid part, not the liquid
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, soft at room temperature
- 1-2 tablespoons food-grade lavender, fresh or dried
- 1 cup vegan chocolate, melted for dipping
- 2 tablespoons cherry concentrate or purple food coloring (for a beautiful purple color)
- Optional: colored chocolate or royal icing for drizzle
- Silicone popsicle molds and popsicle sticks (I have this mini mold so this recipe makes 8 mini ice cream bars)
- Parchment paper
Instructions
- The night before, place the can of coconut cream in the refrigerator to allow the liquid to fully separate from the solid part of the coconut cream. Also, soak the cashews in about 3 cups of water overnight*.
- Drain the cashews and add to a high-speed blender with the solid part of the coconut cream, maple syrup, vanilla extract, and coconut oil. Blend until completely smooth (about 2-3 minutes).
- Add 1 tablespoon of lavender and the color option of your choice to the blender, and blend again for about 10 seconds until just combined.
- Sprinkle some lavender into the bottom of the ice cream molds, and pour the ice cream mixture over the top. Shake the molds to remove any air bubbles.
- Place the mold cover or plastic wrap over the top of the ice cream bars. Put them in the freezer for 2-3 hours.
- Check on the ice cream bars by gently pressing on them. If they feel solid, you can start melting the chocolate. If not, let them sit in the freezer for another 30 minutes or until solid.
- Place the chocolate into a mason jar or tall glass that you will be able to dip the ice cream bars into. Melt the chocolate in the microwave in 30-second intervals, stirring in between, until fully melted. Allow the chocolate to cool slightly for 2-3 minutes before dipping your ice cream bars.
- Working one bar at a time, dip your ice cream bars into the melted chocolate and place them on the parchment paper to harden. It is completely up to you how you want to dip the ice cream bars. You can fully dip them, dip them halfway, or dip them at an angle as I did.
- Optional: drizzle colored chocolate or royal icing on top.
- Enjoy these ice cream bars right away or store in the freezer for up to one month!
Notes
If you don't want to soak the cashews overnight, bring 3 cups of water to a boil and soak the cashews for one hour.
- Prep Time: 10 Minutes
- Cook Time: 3 Hours
- Category: Dessert
- Method: Freeze
- Cuisine: American
Nutrition
- Serving Size: 1 regular bar or 2 mini bars
- Calories: 695
- Sugar: 46.4g
- Sodium: 19mg
- Fat: 49.9g
- Saturated Fat: 27.4g
- Carbohydrates: 66.7g
- Fiber: 5.7g
- Protein: 10g
- Cholesterol: 0mg
