Loading...

Combine the full-fat coconut milk, cashews (or cashew butter), raw honey or pure maple syrup, vanilla extract, salt, and instant coffee in a high-speed blender. Blend until the mixture is completely smooth and creamy.

Carefully pour the blended ice cream mixture into 8 popsicle molds. If desired, add chocolate chips or chunks to each mold for an extra crunch.

Place the filled popsicle molds into the freezer. Freeze for at least 8 hours, or until the ice cream bars are fully solid.

Once the ice cream bars are frozen, prepare the chocolate shell. Melt the dark or semi-sweet chocolate and coconut oil together in a bowl until smooth. This can be done in a microwave in 30-second intervals, stirring between each, or over a double boiler. Once melted, stir in the chopped almonds.

Remove the frozen ice cream bars from the freezer. Gently remove each bar from its mold; pushing from the bottom of the mold can help release them.

Dip each ice cream bar into the melted chocolate and almond mixture, ensuring it is fully coated. Place the dipped bars onto a parchment-lined tray. Return the tray to the freezer until the chocolate coating is completely set.

Before serving, let the ice cream bars sit at room temperature for 5–10 minutes to achieve the best texture. Store any leftover bars in a sealed container in the freezer.


Combine the full-fat coconut milk, cashews (or cashew butter), raw honey or pure maple syrup, vanilla extract, salt, and instant coffee in a high-speed blender. Blend until the mixture is completely smooth and creamy.

Carefully pour the blended ice cream mixture into 8 popsicle molds. If desired, add chocolate chips or chunks to each mold for an extra crunch.

Place the filled popsicle molds into the freezer. Freeze for at least 8 hours, or until the ice cream bars are fully solid.

Once the ice cream bars are frozen, prepare the chocolate shell. Melt the dark or semi-sweet chocolate and coconut oil together in a bowl until smooth. This can be done in a microwave in 30-second intervals, stirring between each, or over a double boiler. Once melted, stir in the chopped almonds.

Remove the frozen ice cream bars from the freezer. Gently remove each bar from its mold; pushing from the bottom of the mold can help release them.

Dip each ice cream bar into the melted chocolate and almond mixture, ensuring it is fully coated. Place the dipped bars onto a parchment-lined tray. Return the tray to the freezer until the chocolate coating is completely set.

Before serving, let the ice cream bars sit at room temperature for 5–10 minutes to achieve the best texture. Store any leftover bars in a sealed container in the freezer.
