These vegan ice cream bars are super healthy and insanely delicious at the same time. The easy 2 for 1 recipe includes two ice cream flavours – chocolate and raspberry, both made even prettier with a fetching marbled effect. The chocolate shell is smooth and thick, and gives a satisfying snap when you bite into it. With little to no effort, you can make your own ice cream popsicles, which are way better than any shop-bought ones, in every single way.
Ice cream bars. Popsicles (or pops). Ice lollies. Ice cream on a stick. That cold-and-sweet-creaminess-on-a-stick-often-covered-in-chocolate thingy. All apparently acceptable synonyms. (Okay, the last one isn’t, but you totally knew what I was talking about, didn’t you?).
Sometimes, languages and cultural differences are a pain. An amusing and entertaining one, but a pain nonetheless. If a recipe is in grams, there’s someone wanting it in cups, and also someone thanking me for it being in grams. If the recipe is in cups, people want it in grams. If it’s in cups and grams, then there’s ounces and pounds. And if you cover all these bases, I’m sure there’s some obscure weight measuring system that someone really wants the recipe to be in. Like, I don’t know, measuring everything in terms of the weight of baby squirrels. (Don’t ask, my brain is weird. It would be a cute measuring system, though.)
But you know what? No matter what measuring system you use, these healthy chocolate & raspberry vegan ice cream bars will ALWAYS be amazingly delicious, and just as healthy. Out of the way, Magnum bars, there’s a new ice cream bar in (ice cream) town, and it’s taking names.
You though the shop-bought ice cream bars had the perfectly smooth outer chocolate shell? Hah, think again – check out these healthy vegan examples of smooth chocolate perfection:
These vegan ice cream bars are a sensory explosion of textures and flavours. When you first bite into the ice cream bar, there’s the snap of the crisp chocolate shell. Just look at that satisfyingly thick, smooth chocolate layer. You wish it had been you who had taken that bite, don’t you?
Then you encounter the cool, creamy ice cream interior. The taste of the dark chocolate shell mingles with the sweetness of the chocolate ice cream and complements wonderfully the refreshing notes of the raspberry ice cream. Yes, I was feeling generous, so today you’re getting a 2 for 1 recipe. But we’re not stopping there, oh no. Why settle for plain old chocolate or raspberry vegan ice cream bars, when we can create a lovely ripple effect (or is it marbled effect)?
I mean, seriously, doesn’t this just make you feel happy?
If the thought of making your own ice cream makes you want to hide in your freezer, don’t worry. This recipe couldn’t be easier – and I’m including the chocolate from scratch in this. That’s right, from scratch. Additionally, making these vegan ice cream bars is also super quick (not counting the freezing time, of course, although that could be sped up by using dry ice… or liquid nitrogen… which you probably don’t have on hand and it would probably fall under the “don’t try this at home” category anyway… still, it would be crazy fun).
So there you have it: a 2 for 1 recipe for healthy vegan ice cream bars (or popsicles, if you’re so inclined) that are also gluten, dairy, egg, soy, peanut and refined sugar free, as well as paleo. More importantly, they are insanely delicious, have a thick chocolate outer shell that gives a satisfying snap when you bite into it, and a sweet, creamy, marbled ice cream interior.
What will it be: chocolate or raspberry?
P.S. Bonus points if you convert measurements into the baby squirrel measuring system. Looking at cute pictures of baby squirrels while doing so is obligatory. You’re welcome.
- ½ cup cashew nuts, soaked in 1 cup water for at least 2 hours, drained
- 1½ frozen bananas
- ½ fresh banana
- ½ cup almond milk
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- ½ of the ice cream base (see above)
- ¼ cup cocoa powder
- ¾ tbsp maple syrup
- 3½ tbsp hot water
- ½ of the ice cream base (see above)
- 1 cup fresh raspberries (or frozen, thawed)
- ⅔ cup melted coconut oil
- pinch of salt
- ⅓ cup maple syrup
- 1 cup cocoa powder
- 6 ice cream bar/popsicle moulds
- glass, tall and wide enough to comfortably fit 1 ice cream bar
- baking tray
- Blend all ice cream base ingredients until you get a smooth, thick mixture.
- Mix together cocoa powder, maple syrup and hot water, until you get a smooth paste (texture should be similar to melted chocolate).
- Mix 1/4 of the ice cream base with the cocoa powder paste.
- Add this chocolate ice cream mixture to the other 1/4 of the ice cream base and mix until you get a marbled/ripple effect. A few stroked with a spoon or spatula is enough – do not over-mix, or you will lose the marbled effect.
- Pour the chocolate ripple ice cream into the ice cream bar/popsicle moulds (should be enough to make 3 ice cream bars) and freeze for at least 3 – 4 hours.
- Blend the raspberries and strain them to remove the seeds.
- Mix the raspberry puree/juice into 1/4 of the ice cream base.
- Add this raspberry ice cream mixture to the other 1/4 of the ice cream base and mix until you get a marbled/ripple effect. A few stroked with a spoon or spatula is enough – do not over-mix, or you will lose the marbled effect.
- Pour the raspberry ripple ice cream into the ice cream bar/popsicle moulds (should be enough to make 3 ice cream bars) and freeze for at least 3 – 4 hours.
- Mix all the chocolate shells ingredients until you get a smooth mixture with a texture like molten chocolate.
- Transfer the chocolate shell mixture into a glass, which should be able to hold 1 ice cream bar.
- Dip the frozen ice cream bar into the chocolate mixture, and if required move it around to coat it completely in chocolate.
- Allow the excess chocolate to drip away, and holding the ice cream bar by the stick, turn it the right way round (to prevent "peak" formation due to the dripping chocolate). The chocolate will begin setting immediately due to the coldness of the ice cream bar.
- Allow the chocolate shell to set completely while still holding the ice cream bar (takes about 1 minute), then place the ice cream bar onto a baking tray.
- Repeat with other ice cream bars, and freeze them again for at least ½ hour.
- Enjoy either directly out of the freezer, or thawed slightly (but do not keep out of the freezer for more than 5 – 10 minutes before eating).
- The vegan ice cream bars keep well in the freezer for about 2 – 3 weeks (actually, they disappear within a day...).
Looking for more refreshing, no bake/raw treats? I’ve got you covered!