Dairy-Free Chocolate Ice Cream Bar with Nuts
Indulge in the rich, creamy delight of Dairy-Free Chocolate Ice Cream Bars with Nuts—an irresistible frozen treat that’s perfect for satisfying your sweet tooth while keeping things completely dairy-free. Made with velvety coconut milk, cocoa powder, and naturally sweetened with maple syrup, this recipe delivers a luscious chocolate base that’s thickened to perfection with a cornstarch slurry for a silky texture. Each bar is dipped in a glossy layer of melted dairy-free dark chocolate, then generously coated with crunchy chopped nuts like almonds, walnuts, and pecans for an irresistible mix of textures. With only 30 minutes of hands-on prep time, these homemade vegan ice cream bars are easy to make and freezer-friendly, ensuring a refreshing dessert on demand. Perfect for summer days, after-dinner indulgences, or sharing at gatherings, they strike the perfect balance between luxurious flavor and better-for-you ingredients.
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Recipe Information
Ingredients
- 2 cups Coconut Milk
- 0.5 cup Cocoa Powder
- 0.5 cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 cup Chopped Mixed Nuts (such as almonds, walnuts, and pecans)
- 1.5 cups Dark Chocolate Chips (dairy-free)
- 2 tablespoons Coconut Oil
- 8 pieces Popsicle Sticks
Instructions
In a saucepan over medium heat, combine coconut milk, cocoa powder, maple syrup, and vanilla extract. Stir until the mixture is smooth and starts to heat through.
In a small bowl, mix cornstarch and water to form a slurry. Pour the slurry into the saucepan with the coconut milk mixture, whisking constantly.
Continue cooking the mixture while whisking until it thickens slightly and comes to a gentle boil, about 5 minutes.
Remove the saucepan from heat and let the mixture cool to room temperature.
Pour the cooled mixture into ice cream molds, filling each mold about three-quarters full. Insert popsicle sticks into each mold.
Freeze the molds for at least 4 hours or until the ice cream bars are fully set.
Once the bars are set, prepare the chocolate coating by melting dairy-free dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth.
Remove ice cream bars from the molds and dip each into the melted chocolate until fully coated.
Immediately sprinkle chopped mixed nuts over the chocolate coating before it sets.
Place the coated bars on a baking sheet lined with parchment paper and return to the freezer for an additional 15 minutes to set completely.
Serve immediately or store in an airtight container in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
3400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 403.3 g | 147% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 289.4 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 3478 mg | 74% | |
*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.
