Description
Refreshing and creamy vegan Mint Coconut Ice Cream Bars made with soaked cashews, coconut cream, and fresh mint leaves, coated in rich vegan dark chocolate. These dairy-free frozen treats are perfect for a cool summer dessert or anytime you crave a minty chocolate delight.
Ingredients
Scale
Main Ingredients
- ½ cup cashews (soaked for at least 4 hours or overnight)
- 5.3 oz sweetened condensed coconut milk
- 7 oz coconut cream (or canned full fat coconut milk)
- 1 teaspoon vanilla extract
- 15 fresh mint leaves (or peppermint extract to taste)
- 1.1 oz vegan dark chocolate (finely chopped)
- 7 oz vegan dark chocolate (for coating)
Instructions
- Blend the Base: Add the soaked cashews, sweetened condensed coconut milk, coconut cream, vanilla extract, and fresh mint leaves to your high-speed blender. Blend for a few minutes until the mixture is completely smooth and creamy, ensuring all the ingredients are fully incorporated.
- Fold in Chocolate Pieces: Transfer the creamy ice cream base to a large bowl. Gently fold in the finely chopped dark chocolate using a spatula to evenly distribute the chocolate bits throughout the mixture.
- Fill Ice Cream Molds: Pour the ice cream mixture into ice cream molds, inserting an ice cream stick into each mold. Place the molds in the freezer to set for a minimum of 6 hours, allowing the bars to fully freeze and firm up.
- Remove and Refreeze: Once completely frozen, carefully remove the ice cream bars from their molds. Place the bars on a tray lined with parchment paper and return them to the freezer to keep them very cold before coating.
- Melt Chocolate Coating: Melt the 7 oz of vegan dark chocolate using a bain-marie (double boiler) method until smooth and glossy. Transfer the melted chocolate to a tall slim glass for easy dipping.
- Coat Ice Cream Bars: One at a time, dip each frozen ice cream bar into the melted chocolate to fully coat it. Place the coated bars back onto parchment paper. Work quickly to prevent melting and repeat for all bars.
- Set Chocolate and Serve: Allow the chocolate coating to set for a minute or two at room temperature. Optionally, drizzle extra melted chocolate on top for decoration. Serve immediately or store the remaining bars in an airtight container in the freezer.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a creamy texture.
- If using canned full fat coconut milk instead of coconut cream, chill the can and scoop the thick cream from the top.
- You can substitute fresh mint leaves with peppermint extract, but adjust to taste as it is more concentrated.
- Work with the ice cream bars one at a time when coating with chocolate to prevent melting.
- Store coated bars in an airtight container in the freezer for up to 2 weeks.
