Vegan Chocobar Ice Cream
Indulge in the creamy decadence of homemade Vegan Chocobar Ice Cream, a plant-based twist on a classic frozen treat. This recipe combines silky coconut milk and rich coconut cream for a luscious texture, sweetened naturally with maple syrup and infused with pure vanilla extract for a fragrant flavor base. The dipped chocolate coating—made with vegan dark chocolate and a hint of sea salt—elevates each bite with its intense richness, perfectly balanced by the optional crunch of chopped nuts or shredded coconut. With minimal prep time and no cooking required, these ice cream bars are as easy to make as they are impressive. Perfect for summertime indulgence or anytime you need a refreshing dessert, this vegan chocobar ice cream is a dairy-free delight the whole family will love!
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Recipe Information
Ingredients
- 400 ml Full-fat coconut milk
- 200 ml Coconut cream
- 100 ml Maple syrup
- 2 teaspoons Pure vanilla extract
- 200 grams Dark chocolate (vegan, at least 70% cacao)
- 2 tablespoons Coconut oil
- 1 pinch Sea salt
- 50 grams Chopped nuts or shredded coconut (optional)
Instructions
In a blender, combine the coconut milk, coconut cream, maple syrup, and vanilla extract.
Blend on high speed until the mixture is smooth and fully incorporated.
Pour the mixture into ice pop molds, filling them about 85% full. Insert sticks and freeze for at least 4 hours or until fully set.
Once the ice cream is frozen, prepare the chocolate coating. In a heatproof bowl, melt the dark chocolate and coconut oil over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
Let the melted chocolate cool slightly, then add a pinch of sea salt.
Carefully remove the ice cream bars from their molds by warming the molds slightly with your hands or under warm water.
Dip each ice cream bar into the melted chocolate to coat it fully, letting the excess drip off.
If desired, quickly sprinkle the bars with chopped nuts or shredded coconut while the chocolate is still wet.
Place the coated ice cream bars on a parchment-lined tray and freeze for an additional 30 minutes to set the chocolate.
Serve and enjoy your homemade vegan chocobar ice cream!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 31.3 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 42.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 488 mg | 10% | |
*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.
