You know that feeling when summer hits, and all you crave is something cool, creamy, and a little bit indulgent? That’s exactly where I was last weekend, lounging on my patio, the sun blazing overhead, and the only thing missing was a delicious treat to beat the heat.
I had a basket of fresh raspberries from the farmer’s market, and I could almost hear them calling my name, begging to be turned into something magical. That’s when the idea hit me—Raspberry Ice Cream Bars! The kind that you bite into, and they instantly cool your soul, with a little crunch and a whole lot of creaminess.
Let me tell you, these bars aren’t just any ice cream treat—they’re a slice of summer heaven. Perfect for those days when you want something special but also need it to be super easy. Plus, they’re vegan, so you can indulge guilt-free. Let’s dive into this sweet adventure!
✨Ice Cream Ingredients
- 1 cup coconut cream
- 1/2 heaping cup of cashews (80 grams)
- 1/3 cup maple syrup
- 1 tsp vanilla
- 3/4 cup raspberries (100 grams)
- Pinch of salt
✨Shell Ingredients
- 1 cup vegan white chocolate chips
- 1 tbsp coconut oil
Directions
Before we start, let’s prep our ingredients. Trust me, the little bit of planning ahead will make the whole process smoother.
- Chill out! – The night before, pop that can of coconut milk in the fridge. When you open it, scoop out the solid part that’s formed at the top—this is our creamy base! Measure out 1 cup.
- Soak the cashews – You can do this overnight or, if you’re in a rush like I sometimes am, just soak them in boiling water for at least an hour. This softens them up perfectly for blending.
- Blend it all up – Toss the refrigerated coconut cream and soaked cashews into a blender. Add in the maple syrup, raspberries, vanilla, and a pinch of salt. Blend until it’s super smooth and creamy. This part always makes me smile because the color is just gorgeous—a pretty pink that screams summer!
- Freeze the fun – Pour the raspberry ice cream mixture into ice cream molds. Pop them into the freezer for 4-6 hours. The hardest part? Waiting for them to be ready!
- Chocolate magic – Once the bars are frozen and ready, melt the vegan white chocolate chips and coconut oil in the microwave. The fun part is dipping each bar into the melted chocolate. Watch as the chocolate hardens almost instantly, forming that irresistible shell.
- Finish with flair – I like to go a little extra by topping the bars with more white chocolate and some crushed frozen raspberries. It adds that extra crunch and a burst of flavor that makes these bars absolutely divine.
And there you have it—Raspberry Ice Cream Bars that are perfect for sharing or keeping all to yourself (I won’t judge!).
Details
| Servings | Time | Cuisines | Type of Meal |
|---|---|---|---|
| 6 bars | 6-8 hours | Dessert, Vegan, Summer Treat | Dessert |
Notes
- Storage: Keep any leftover bars in an airtight container in the freezer. They’ll stay fresh for up to a week!
- Variations: Try swapping out raspberries for strawberries or blueberries for a different twist.
These Raspberry Ice Cream Bars are the perfect treat to cool down on a hot summer day. They’re creamy, refreshing, and come with a delightful crunch from the chocolate shell. Plus, they’re vegan and easy to make—a win-win for everyone!
People Also Asked
Can I use regular white chocolate instead of vegan?
Yes, you can! If you’re not concerned about keeping the recipe vegan, feel free to use regular white chocolate. It’ll be just as delicious.
What if I don’t have ice cream molds?
No problem! You can use a small baking dish lined with parchment paper, then cut the frozen mixture into bars before dipping them in chocolate.
How long do the bars need to freeze?
Ideally, freeze them for 4-6 hours, but overnight is even better if you have the time. This ensures they’re fully set and ready for the chocolate dip.
Hope you enjoy making (and eating!) these bars as much as I do. Here’s to sweet summer memories!
Raspberry Ice Cream Bars
Ingredients
✨Ice Cream Ingredients
- 1 cup coconut cream
- ½ heaping cup of cashews 80 grams
- ⅓ cup maple syrup
- 1 tsp vanilla
- ¾ cup raspberries 100 grams
- pinch of salt
✨Shell Ingredients
- 1 cup vegan white chocolate chips
- 1 tbsp coconut oil
Instructions
- Before making the recipe, refrigerate the can of coconut milk overnight. Then when you open the can, scoop out just the solid part that has formed at the top. Measure 1 cup of this for this recipe.
- Before making the recipe, also soak the cashews in water overnight or in boiling water for at least an hour to soften them.
- Add the refrigerated coconut cream and soaked cashews to a blender, along with the maple syrup, raspberries, vanilla, and a pinch of salt.
- Blend everything until it’s super smooth and creamy.
- Add the raspberry ice cream to ice cream molds and place them in the freezer for 4-6 hours.
- Once the ice cream bars are ready, melt the vegan white chocolate chips and coconut oil in the microwave. Then dip each bar in the chocolate.
- The chocolate will harden almost immediately because of the cold from the ice cream, so the bars will be ready to enjoy right away!
- I topped my ice cream bars with extra white chocolate and crushed up frozen raspberries.
Notes
- Storage: Keep any leftover bars in an airtight container in the freezer. They’ll stay fresh for up to a week!
- Variations: Try swapping out raspberries for strawberries or blueberries for a different twist.
Leave a Reply