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Coconut Cruch Ice Cream Bar, paleo

Servings 10 ice cream bars
Author Andrea Wyckoff

Ingredients

  • 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)

Instructions

  1. Ice Cream Bar Directions:
  2. Blend ingredients on high in a blender.
  3. 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!
  4. 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.)
  5. Patiently wait another 3 to 6 hours. Remove popsicle mold from the freezer.
  6. 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.
  7. Follow the chocolate sauce recipe below.
  8. Chocolate Sauce Coating Directions:
  9. 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.
  10. 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.
  11. 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!)
  12. 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!!
  13. Enjoy! Store remaining ice cream crunch bars in the freezer to enjoy later.

Recipe Notes

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.