Raspberry Ice Cream Bars
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!
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.