Vegan vanilla ice cream bars with a chocolate coating

Vegan vanilla ice cream bars with a chocolate coating: cashews, coconut milk, cocoa and vanilla – creamy, chocolatey and easy to make yourself without refined sugar.

At a glance

• Serves 6
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 244 kcal per serving
• Protein: 5 g
• Fat: 20 g
• Carbs: 11 g

Ingredients

• 100g cashews
• 100ml coconut milk
• 2 tbsp maple syrup
• 50g cocoa powder
• 4 tbsp coconut oil
• 1 tsp vanilla extract

Method

You’ll need: stick blender · sieve

1. Soak the cashews in hot water, then drain. That way they blend more finely.
2. Blend the cashews with the coconut milk, maple syrup and vanilla extract until smooth and creamy.
3. Pour the cream into ice lolly moulds, insert the sticks and freeze until completely solid.
4. Stir the coconut oil, cocoa powder and a little maple syrup into a smooth chocolate coating. If it's too firm, warm it briefly.
5. Release the frozen bars from the moulds and dip them quickly into the chocolate. Lay them on baking paper for a moment until the coating has set.
6. Serve the ice cream bars straight from the freezer. If they're still hard, wait a moment before eating.

Good to know

This ice cream is simple and really good. Creamy, crunchy and just the thing when you want something cold with a real vanilla note.

Swaps

Cashews → blanched almonds (provide vitamin E) | Maple syrup → date paste (also provides fibre) | Coconut milk → unsweetened almond butter plus water (provides unsaturated fatty acids) | Cocoa powder → finely chopped vegan dark chocolate (milder flavour)

Allergens

Contains tree nuts (cashews) and, depending on the swap, other nuts. For children, serve in small portions because of the cold and the sweetness; in pregnancy, generally unproblematic with fresh, carefully prepared ingredients.

Dairy-free recipes