Nothing beats a cold, creamy treat on a hot summer day, and these Coffee Almond Crunch Ice Cream Bars are perfect for satisfying that craving! Not only are they deliciously indulgent, but they’re also gluten-free, dairy-free, and refined sugar-free.
This makes them a guilt-free pleasure you can enjoy all summer long. Whether you’re a coffee lover, a chocolate enthusiast, or just in need of a refreshing dessert, these bars have got you covered. Let’s dive into this easy, no-churn recipe that will quickly become your go-to summer treat!
The Ingredients You’ll Need
For the Coffee Ice Cream:
- 1 (13.5 oz) can full-fat canned coconut milk
- 1 cup raw or roasted cashews (or 1/2 cup cashew butter)
- 1/2 cup raw honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp salt (or 1/8 tsp if using salted cashews/cashew butter)
- 2 tbsp coffee powder or instant coffee
For the Chocolate Shell:
- 9 oz dark or semi-sweet chocolate (dairy-free and refined sugar-free)
- 2 tbsp coconut oil
- 1/2 cup chopped or slivered almonds
Optional Ingredients:
- Dark or semi-sweet chocolate chips or chunks (dairy-free and refined sugar-free)
How to Make These Delicious Ice Cream Bars
1. Prepare the Coffee Ice Cream
Start by adding all of the ice cream ingredients to a high-speed blender. Blend until the mixture is completely smooth and creamy. This will be the base for your coffee ice cream bars, packed with a rich coffee flavor and a hint of sweetness.
2. Pour Into Molds and Freeze
Pour the smooth ice cream mixture into 8 silicone popsicle molds. For a little extra texture and flavor, you can mix in some dark or semi-sweet chocolate chips or chunks into each mold after pouring in the ice cream. Place the molds in the freezer and let them freeze until solid, which will take about 8 hours or overnight.
3. Prepare the Chocolate Almond Shell
Once your ice cream bars are frozen solid, it’s time to prepare the chocolate coating. Melt the dark or semi-sweet chocolate and coconut oil together. You can do this in the microwave or on the stovetop using the double boiler method. Once the chocolate and coconut oil are melted and smooth, stir in the chopped or slivered almonds. This will give the coating a satisfying crunch!
4. Coat the Ice Cream Bars
Take the frozen ice cream bars out of the freezer and carefully remove them from the molds. It can be helpful to gently push the bars out from the bottom of the molds. Dip each bar into the melted chocolate mixture, ensuring an even coat on all sides. Place the coated bars on a tray lined with parchment paper and put them back in the freezer until the chocolate shell hardens.
5. Enjoy Your Treat!
Once the chocolate shell has set, your ice cream bars are ready to enjoy! For the best texture, let them sit out for 5-10 minutes before eating. This allows the ice cream filling to soften slightly, making each bite perfectly creamy.
Tips for Perfect Ice Cream Bars
Adjusting the Sweetness
Feel free to adjust the sweetness level to your liking by adding more or less honey or maple syrup. You can also experiment with different types of sweeteners, like agave syrup or monk fruit sweetener, to suit your dietary needs.
Getting the Perfect Crunch
For extra crunch, consider adding more chopped almonds or even mixing in some cacao nibs to the chocolate shell. This will give your bars an additional layer of texture and flavor!
Storing Your Ice Cream Bars
To store any leftover ice cream bars, place them in an airtight container or wrap them individually in parchment paper. They will keep in the freezer for up to 2 weeks.
With this recipe, you can enjoy a delicious, homemade summer treat that’s both indulgent and healthy. So grab your ingredients and get ready to make these irresistible Coffee Almond Crunch Ice Cream Bars! 🌞🍦
Coffee Almond Crunch Ice Cream Bars
Ingredients
Coffee Ice Cream:
- 1 13.5 oz can full-fat canned coconut milk
- 1 cup raw or roasted cashews or 1/2 cup cashew butter
- ½ cup raw honey or pure maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp salt or 1/8 tsp salt if using salted cashews/cashew butter
- 2 tbsp coffee powder/instant coffee
Chocolate Shell:
- 9 oz dark or semi-sweet chocolate dairy-free & refined sugar-free preferred
- 2 tbsp coconut oil
- ½ cup chopped or slivered almonds
Optional Ingredients:
- Dark or semi-sweet chocolate chips/chunks dairy-free & refined sugar-free preferred
Instructions
- Add all of the ice cream ingredients to a high-speed blender and blend until smooth and creamy.
- Pour the ice cream mixture into 8 silicone popsicle molds. (Optional: Mix chocolate chips/chunks into each mold after pouring the ice cream in.)
- Place the molds in the freezer until frozen solid, at least 8+ hours.
- Once the ice cream bars are frozen, prepare the chocolate shell. Melt the chocolate and coconut oil together using the microwave or stovetop with a double boiler method.
- Remove from heat and stir in the chopped/slivered almonds.
- Remove the ice cream bars from the freezer and take them out of the molds. (Tip: Pushing from the bottom helps remove the bars easily.)
- Coat each bar in the melted chocolate, then place them on a tray lined with parchment paper.
- Place the tray back in the freezer until the chocolate shell hardens.
- Once the chocolate shell has hardened, remove the bars from the freezer and enjoy. (Tip: Let them sit out for 5-10 minutes before consuming for a softer ice cream filling.)
Notes
- You can use either raw or roasted cashews, or substitute with cashew butter.
- To keep it refined sugar-free, use chocolate that is labeled as such.
- Mixing chocolate chips/chunks into the ice cream mixture before freezing adds an extra crunch.
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