Vegan Ice Cream Bars

The absolute best dairy-free treat to put a little cool comfort on a hot day is Vegan Ice Cream Bars. The bars are creamy, smooth, and rich in vanilla flavor and are the most suitable option for anyone who requires a dairy-free frozen dessert. These Vegan Ice Cream Bars are simple, nutritious, and scrumptious, prepared in coconut, almond, and naturally sweetened with maple syrup.. You can either eat them directly or cover them with vegan chocolate to achieve a crispy shell. Whether you would like them as an after-dinner treat or a summer snack, they will be a freezer favorite

STATS:

• Calories: 210 per bar
• Preparation time: 15 minutes
• Serving size: 1 bar
• Cook time: 0 minutes (freezing required)
• Cuisine: American
• Total time: 6 hours (including freeze time)
• Course: Dessert
• Diet: Vegan
• Serving: 10 bars

EQUIPMENT:

• A food machine or blender
• Bowl for mixing
• Molds for silicone ice cream bars
• Popsicle sticks
• A spatula
• A tray that is safe to use in the freezer

Ingredients:

• 1½ cups canned coconut milk in full-fat
• One cup of almond milk without sugar
• Half a cup of sugar cane syrup
• Two tablespoons of melted coconut oil
• Two teaspoons of pure vanilla essence
• Half a teaspoon of sea salt
• One tablespoon of arrowroot powder/cornstarch
• 200g of vegan dark chocolate
• One tablespoon of coconut oil

NOTES ON INGREDIENTS:

Coconut Milk:

• For the creamiest appearance, use canned full-fat milk from coconuts. Steer clear of carton or low-fat types.

Almond Milk:

• Lightness is added by almond milk that is not sweetened. You can substitute oat or milk made from soybeans.

Maple syrup

• Honey (maple syrup) can be substituted with date syrup or agave syrup.

Coconut Oil:

• If the taste of a coconut bothers you, clarified coconut oil works great.

Vanilla Take:

• For higher quality flavor, choose pure vanilla /vanilla bean paste.

Arrowroot /cornstarch:

• thickens and softens the base.

Vegan Chocolate (Optional):

• Use free of milk chocolate and a small amount of coconut oil to create a conventional coated bar.

INSTRUCTIONS:

1. Add the melted coconut oil, coconut milk, almond butter, maple sugar, cornstarch, vanilla essence, and salt to
2. a blender and process till creamy.
3. Blend while the mixture is entirely smooth, about 1 to 2 minutes.
4. Try to fill the silicone ice cream bar molds with the mixture evenly.
5. In each mold, place a popsicle stick in the middle.
6. The molds should be frozen in a tray for at least six hours to become solid.
7. Unmold the bars carefully. If this needs to be dislodged, wash the mold’s outside with warm water.
8. Melt vegan dark cacao with a tablespoon of coconut oil to make the optional chocolate coating.
9. Put each frozen bar into the melting chocolate. Empty the surplus.
10. After lining a tray with wrapping paper.
11. Place the dipped bars in the freezer for ten to fifteen minutes to solidify the coating.

TIPS:

• To make removing bars easier, use silicone molds.
• The blending phase is crucial for creaminess, so don’t omit it.
• Molds should have some space at the top to accommodate growth.
• To avoid freezer burn, wrap each bar with paper made from parchment.
• For a delicious variant, try mixing in banana/berries.
• For a change of flavor, add a small amount of cardamom, cinnamon.

STORAGE INFORMATION:

FRIDGE:

• It is not advised to keep the bars in a fridge. It will be challenging to enjoy them as they soften, lose their shape, and begin to melt.

FREEZER:

• To achieve optimal results, store the bars in the freezer or wrap each bar individually with plastic wrap. This keeps them fresh and helps avoid freezer burn. If stored correctly, they can keep tasting fantastic for as long as two months.

FAQs:

Are other plant milks suitable?

• Yes, cashew nuts, oatmeal, or dairy milk also work wonderfully.

Does the chocolate covering have to be there?

• No, it’s not compulsory. By themselves, the bars are wonderful.

Can I use a sweetener other than maple syrup?

• Yes, date syrup/agave syrup are excellent substitutes.

What happens if I have no molds?

• Instead, you can use ice cube pans or little paper cups.

NUTRITIONAL INFORMATION:

Calories: 210
Carbs: 19 g
Iron: 1.4 mg
Total Carbs: 19 g
Vitamin A: 20 IU
Fiber: 2 g
Calcium: 40 mg
Protein: 2 g
Iron: 1.4 mg
Serving size: 1 bar
Sodium: 40 mg
Serving: 10 bars
Potassium: 180 mg