Coffee Almond Crunch Ice Cream Bars
Coffee Almond Crunch Ice Cream Bars
Ingredients
For the Coffee Ice Cream
- 1 can full-fat coconut milk, 13.5 ounce
- 1 cup cashews, or 1/2 cup cashew butter
- 1/2 cup raw honey, or pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, use 1/8 teaspoon if using salted cashews
- 2 tablespoons instant coffee
For the Chocolate Shell
- 9 ounces dark or semi-sweet chocolate, dairy-free, refined sugar-free recommended
- 2 tablespoons coconut oil
- 1/2 cup chopped almonds
Optional
- as needed chocolate chips or chunks, dairy-free, refined sugar-free recommended
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
Place the filled popsicle molds into the freezer. Freeze for at least 8 hours, or until the ice cream bars are fully solid.
⏱️ 480 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Coffee Almond Crunch Ice Cream Bars
For the Coffee Ice Cream
- 1 can full-fat coconut milk, 13.5 ounce
- 1 cup cashews, or 1/2 cup cashew butter
- 1/2 cup raw honey, or pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, use 1/8 teaspoon if using salted cashews
- 2 tablespoons instant coffee
For the Chocolate Shell
- 9 ounces dark or semi-sweet chocolate, dairy-free, refined sugar-free recommended
- 2 tablespoons coconut oil
- 1/2 cup chopped almonds
Optional
- as needed chocolate chips or chunks, dairy-free, refined sugar-free recommended
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
Place the filled popsicle molds into the freezer. Freeze for at least 8 hours, or until the ice cream bars are fully solid.
⏱️ 480 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 10 min