4 Things to Expect This Summer + recipe for Dairy-free Ice Cream Bars

DairyfreeIceCreamBarsChocolate-covered dairy-free ice cream on a stick. Made with just 7 healthy ingredients.

When you eat healthy, you feel better. It’s science.

The cool part? Healthy can be popsicles. Healthy can be ice cream. It’s all in the ingredients.

You could buy a “low calorie” ice cream bar made with: milk, cream, sugar, corn syrup, skim milk, whey, buttermilk, mono & diglycerides, carob bean gum, cellulose gum, carrageenan, vanilla extract, vitamin a palmitate, sugar, palm oil, whole milk powder, unsweetened chocolate, cocoa butter, whey powder, nonfat dry milk, soy lecithin, pgpr and artificial flavor.

Or, you could make a dairy-free ice cream bar with: cashews, coconut nectar, coca powder, vanilla extract, chia seeds and coconut oil.

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REAL ingredients that our bodies can actually USE.

We can change the way we indulge (and feel afterward) by using healthy recipes… aaaand look forward to::

Thing #1: Less mindless snacking (because you’re eating high-nutrient, low-calorie food that will actually keep you full)

Thing #2: More glow (increased greens, nuts, fresh fruits + veggies will boost your nutrients giving you a glowing complexion, perfect for summer!)

Thing #3: Increased happy times (you’ll feel good about treating yourself to a chocolate-dipped ice cream… on a stick. And, you’ll be happier because of it)

Thing #4: Less grocery splurges (purchasing a 4-pack of organic popsicles from the health food store won’t be your reality)

 

 

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5.0 from 1 reviews
Dairy-free Ice Cream Bars
Author: 
Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Chocolate-covered dairy-free ice cream on a stick. Just 7 healthy ingredients.
Ingredients
Dairy-free Ice Cream "Cream Base"
Dairy-free Chocolate Coating
  • ½ cup cacao powder
  • 6 tablespoons melted coconut oil
  • 2 tablespoon coconut nectar
  • ½ teaspoon alcohol-free vanilla extract
  • pinch sea salt
Instructions
  1. Add cream base ingredients to the jug of your blender. Blend on high for 1 minute.
  2. Divide cream base between the ice pop molds, filling all the way up to the fill line. Cover with ice pop tops and transfer to the freezer to chill for 8 hours.
  3. Once frozen, line a clean plate with parchment paper and set aside. Combine cacao powder, coconut oil, coconut nectar, vanilla and sea salt in a small bowl. Mix until smooth.
  4. Remove ice pops, one at a time from the ice pop mold. Working quickly, hold the ice pop over a clean bowl and pour the prepared chocolate sauce over the ice pop, rotating it and allow the chocolate to pour off of the ice pop quickly. The chocolate will harden very quickly.
  5. Transfer the ice pop to prepared plate and place in the freezer. Repeat with remaining chocolate until all ice pops are complete.
Notes
Chocolate: I do not recommend using store-bought chocolate for this recipe.

Coconut Oil: coconut oil is used in this recipe because it hardens at room temperature. Cacao butter could also be used.

View Nutrition Information (once on page, scroll down)

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No need to soak the cashews. Just blend and get your ice pop on!

Once it’s smooth, add to your favorite ice pop maker.

For this recipe, I used this ice pop mold. If you are concerned with BPA, this Norpro ice pop mold is BPA-free.

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The hardest part is waiting 8 hours until they’re set.

After 8 hours is up, mix the chocolate coating ingredients…

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And coat those dairy-free ice cream bars. The easiest way to do this is listed in the recipe. The chocolate hardens fast so you have to moooove it.

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Comments | Leave Your Comment

  1. Hi Leanne,
    All I have is alcohol based vanilla on hand… can I use that or will it mess up the freezing somehow?

    thanks in advance :0)

  2. Hi again, is it ok if I use soaked Cashews? I usually soak my nuts. If so, do I still use the same measurements?

    Thanks so much,

    Yoli

    • Hey, Yoli! It should be fine to use soaked cashews. If you’re using freshly soaked nuts, I think you may want to reduce the amount of water that the recipe calls for by just a few tablespoons. If you’re using soaked and dehydrated cashews, use the same amount of water. Let us know how it goes if you try it!

  3. Your recipes are always so great. Why the chia seeds? Are they a binding agent and does the mixture have little black specks in it after blending? I ask because one of my grandchildren would turn his nose up at little black specks in his ice-cream. Not that I won’t make this for myself and my husband. Just wondering.

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