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Coffee Almond Crunch Ice Cream Bars

Coffee Almond Crunch Ice Cream Bars

These Coffee Almond Crunch Ice Cream Bars are the perfect summer treat! Made with creamy coffee-flavored ice cream and a rich chocolate shell studded with crunchy almonds, they are not only delicious but also gluten-free, dairy-free, and refined sugar-free. A delightful combination of smooth and crunchy textures, these ice cream bars are a refreshing and healthier option for satisfying your sweet tooth.
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Prep Time 10 minutes
Freezing Time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 bars
Calories 320 kcal

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.
Keyword Coffee Almond Crunch Ice Cream Bars, Gluten-Free Dessert, Dairy-Free Ice Cream, Summer Dessert, Homemade Ice Cream Bars