Dairy-Free Chocobar Ice Cream
Indulge in the creamy, chocolatey delight of Dairy-Free Chocobar Ice Cream, a perfect frozen treat that's vegan, gluten-free, and irresistibly satisfying. Crafted with rich full-fat coconut milk and almond milk, this recipe features the perfect balance of natural sweetness from maple syrup and an intense cocoa flavor. The secret to its ultra-smooth texture lies in the cornstarch-thickened base, while a luscious coating of vegan dark chocolate gives each bar a delightful crunch. This easy-to-make dessert is free from dairy yet full of decadence, making it ideal for plant-based eaters and anyone seeking a healthier alternative to classic ice cream bars. Whether you're cooling off on a hot day or satisfying a late-night chocolate craving, these homemade chocobars are guaranteed to impress!
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Recipe Information
Ingredients
- 400 ml Coconut milk (full-fat)
- 200 ml Almond milk
- 30 g Cocoa powder
- 60 ml Maple syrup
- 1 tsp Vanilla extract
- 2 tbsp Cornstarch
- 0.25 tsp Salt
- 200 g Dark chocolate (vegan, for coating)
- 2 tbsp Coconut oil
Instructions
In a medium saucepan, combine the coconut milk and almond milk over medium heat. Stir occasionally to prevent sticking.
Whisk together the cocoa powder, cornstarch, and salt in a small bowl.
Slowly add the dry mixture to the saucepan with milk, whisking continuously to avoid lumps.
Stir in the maple syrup and continue to cook the mixture until it thickens, about 5 minutes.
Remove the saucepan from heat and add the vanilla extract. Stir to combine.
Let the mixture cool to room temperature, then pour it into an ice pop mold.
Insert ice cream sticks into each mold and freeze for at least 4 hours or until completely set.
Once the ice cream has set, melt the dark chocolate and coconut oil together in a microwave-safe bowl at 30-second intervals, stirring in between until smooth.
Remove the ice pops from the mold and dip them into the melted chocolate to coat. Let excess drip off and place them on a baking sheet lined with parchment paper.
Return the chocobars to the freezer for an additional 10 minutes to set the chocolate coating.
Serve immediately or store in airtight container in freezer for up to a week.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 150.0 g | 750% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 178.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 548 mg | 42% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 2718 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
