Coffee Almond Crunch Ice Cream Bars

Serves 1
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Directions

  1. 1Blend all ice cream ingredients in a high-speed blender until smooth and creamy.
  2. 2Pour into 8 popsicle molds.
  3. 3For extra crunch, add chocolate chips or chunks to each mold if desired.
  4. 4Freeze for at least 8 hours, or until fully solid.
  5. 5Once frozen, melt the chocolate and coconut oil together until smooth, then stir in the chopped almonds.
  6. 6Remove the bars from the freezer and then from the molds.
  7. 7Dip each bar into the melted chocolate, then place on a parchment-lined tray.
  8. 8Freeze until the chocolate coating is set.
  9. 9Let sit for 5–10 minutes before enjoying for the best texture!
  10. 10Store leftovers in a sealed container in the freezer.

Ingredients

  • 1 can full-fat coconut milk
  • 1 cup cashews
  • 0.5 cup raw honey or pure maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 tbsp instant coffee
  • 9 oz dark or semi-sweet chocolate
  • 2 tbsp coconut oil
  • 0.5 cup chopped almonds
  • Chocolate chips or chunks

Equipment

high-speed blenderpopsicle moldsparchment-lined tray

Tips

  • For extra crunch, add chocolate chips or chunks to each mold if desired.
  • It helps to gently push from out the bottom when removing bars from molds.
  • Let sit for 5–10 minutes before enjoying for the best texture!
  • Store leftovers in a sealed container in the freezer.