These bars are the bee’s knees! Super to eat, the perfect summer time treat!
I am seriously debating manufacturing these “Nestle Copycat” Nut Free Coconut Ice Cream Crunch Bars because they are so darn good. And they certainly taste better than the real thing that is laced with corn sweetener, dairy, artificial color, refined sugar, and partially hydrogenated fat, ick! The Betty Rawker Coconut Crunch Bar is just the opposite, as it is simply made with pure ingredients, just: coconut milk, organic maple syrup or honey, raw organic cacao, organic coconut oil, toasted coconut, and sea salt. That’s it!!
Until I get my superfood ice cream company up and running, I will happily share this secret ice cream recipe with you! And it couldn’t be any simpler, really! And these bars are one of the most affordable treats I have made yet!
I have tested many popsicle molds out there, and let me tell ya THIS POPSICLE MOLD is by far the best I have used. #1 You can easily make 10 bars at a time, #2 These molds are the type you use regular old fashioned wood popsicle sticks with, as it’s no fun to track down the reusable plastic ones, instead, I just grab a Crunch Bar to go and compost the stick. #3 For those of you who don’t own ice cream machines, THIS is the perfect ice cream treat recipe you can easily make without an ice cream machine!
IMPORTANT NOTES: This mold makes the perfect sized ice cream bars, but be warned, you NEED to run the popsicle mold under warm/hot water to release the ice cream bars from the mold when they are done. Also be WARNED, the top part of the mold that holds the sticks in place gets really stuck on there after the popsicles fully freeze, especially when the sticks readjust themselves and freeze at random angles, so what I do is stick this in the freezer, set the timer for 2 hours, then go pull the top off, and let the pops continue to freeze. You will see what I mean when you use this model. Don’t forget this important step, or it will be frustrating getting the top off, very frustrating. And be sure to order some wooden popsicle sticks too!!
Pictured above is the Coconut Milk I use! I get these 33 ounce cartons for ONLY $3.79 at our local Asian Market. A steal of a deal for this huge 33 ounce carton which equals 4 cups of coconut milk. You can also order them from Amazon.com but I highly suggest shopping around and checking the shelves at an Asian grocery, and stocking up when you find them. This Aroy-D brand has no guar gum, no carrageenan, no stabilizers, and no BPA. This carton will actually make more than 10 popsicles, you will be left with an extra cup of coconut milk that you can use for making Tom Kha, chocolate milkshakes, or coconut curry with.
So this recipe is SUPER EASY! It looks like there is some work involved, but really couldn’t be easier!
Coconut Cruch Ice Cream Bar, paleo
- Ice Cream Bar Ingredients
- 2 3/4 cups coconut milk full fat
- 1/2 cup sweetener (maple syrup coconut nectar, or a lil' stevia)
- 2 teaspoons vanilla
- Chocolate Sauce Coating Ingredients:
- 1/3 cup coconut oil
- 1/3 cup raw cacao or cocoa powder
- 2 Tablespoons maple syrup* can be omitted
- pinch sea salt
- 3 Tablespoons chopped toasted coconut (or freeze dried raspberries chopped nuts or seeds)
Ice Cream Bar Directions:
Blend ingredients on high in a blender.
Pour into popsicle molds, cover with lid, and add in popsicle sticks. Be sure to gently add the sticks, so they just bob in the molds, and are still sticking out the top. These will expand when freezing, so leave a 1/4″ gap in each slot!
Set a timer for 90 minutes from now. Put popsicle mold in the freezer. In 90 minutes, pull it out, pull off the top, make sure all the sticks are as straight as can be and place back in the freezer to fully set (without the top, see notes above.)
Patiently wait another 3 to 6 hours. Remove popsicle mold from the freezer.
NOTE: You will need to run the base of the popsicle mold under warm/hot water to help release each ice cream bar. Do this carefully as to not get any water in the top of the ice cream bars.
Follow the chocolate sauce recipe below.
Chocolate Sauce Coating Directions:
Line a small sized baking sheet with parchment paper, remove ice cream bars from the popsicle mold (see tip above), arrange them on the baking sheet, and set it in the freezer.
Using the double boiler method, heat up a small sauce pan with water 1 to 2 inches deep. Set a mixing bowl on top of the sauce pan, so that the mixing bowl is propped up out of the water by resting on the the top rim of the sauce pan. Heat the water over medium heat, which in turn heats the mixing bowl. In the mixing bowl melt coconut oil. Once coconut oil is melted, remove from heat and stir in cacao powder and sweetener. If chocolate sauce gets to firm, you can gently melt it again until liquid. But we want the chocolate sauce to be as cool as it can be and still be in liquid form.
Remove ice cream bars from freezer. If topping with coconut flakes or chopped nuts, have them ready. The cover each ice cream bar with the chocolate sauce by holding the ice cream bar over the bowl of chocolate sauce and using a spoon to coat and "paint" the chocolate onto each bar. The coconut oil chocolate sauce will firm up as soon as it hits a cold surface and create a "magic shell". (Thank you magical coconut oil!)
Be ready to sprinkle your toppings right after coating with the chocolate sauce, as this magic chocolate shell firms up really quickly. Repeat until all bars are coated. Kids are sure to enjoy helping you make and eat these ice cream crunch bars!!
Enjoy! Store remaining ice cream crunch bars in the freezer to enjoy later.
To make this recipe AIP or SCD friendly, just omit the cacao powder and maple syrup, and dip each ice cream bar in melted coconut oil, then added your toppings.
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