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