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Dairy-Free Ice Cream Bars

Four chocolate coated dairy-free ice cream bars in a metal bucket.
These no-bake freezer treats offer a nourishing, plant-based, gluten-free summertime treat. Cashews, coconut oil, dark chocolate, and honey combine to create a dessert you’ll want to keep within reach. And the best part? You don’t need an ice cream maker to enjoy these, just a blender, which makes them all the more appealing and doable.
Allison Day

Prep 30 mins
Chill Time 8 hrs
Total 8 hrs 30 mins
Dessert
American
8 bars
378 kcal

Equipment

  • Silicone icepop mold (6 oz or smaller)
  • Popsicle sticks

Ingredients 

For the ice cream bars

  • 1 cup unsalted raw cashews
  • 2/3 cup just-boiled water from the kettle
  • 1/3 cup honey
  • 1/4 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt

For the chocolate shell

  • 1 cup semisweet chocolate chips or chopped dark chocolate
  • 1/4 cup coconut oil
  • 1 tablespoon unsweetened cocoa powder sifted
  • 2 tablespoons toppings of choice such as chopped nuts, cacao nibs, matcha, flaky salt

Directions 

Make the ice cream bars

  • In a high-speed blender combine the cashews, just-boiled water, honey, coconut oil, vanilla, lemon juice, and salt. Cover and let sit for 10 minutes to allow the cashews to soften.
  • Blend on high until the mixture is completely smooth, creamy, and liquefied, 45 to 60 seconds.
  • Pour into a silicone ice pop mold and slide in the sticks. Freeze until solid, at least 8 hours.

Make the chocolate shell

  • Line a plate or rimmed baking sheet (one that fits into your freezer) with parchment paper. Remove frozen bars from the freezer and release them from the mold. Place bars on prepared plate or baking sheet and return them back to the freezer while melting the chocolate.
  • In a small saucepan over low heat, melt the chocolate and coconut oil, stir in the cocoa powder. Pour the chocolate mixture into a tall glass measuring cup or heatproof drinking glass. Allow it to cool slightly so it’s not too hot but remains liquid for dipping, about 10 minutes.
  • Working one at a time, dip the ice cream bars into the chocolate (halfway or fully coated, your preference), keeping each bar upside down until the chocolate shell has hardened, 30 to 45 seconds. Place on the prepared baking sheet.
  • Working one at a time again, with the remaining chocolate, drizzle thin streaks over the set chocolate and immediately sprinkle on your preferred toppings.

    TESTER TIP: If you have bananas on hand, any leftover chocolate can be used to make chocolate banana pops.

  • Stash in the freezer until you are ready to serve. Store the ice cream bars in an airtight container in the freezer for up to 1 month.