Peanut Butter Cashew Coconut Ice Cream Bars

Dipped in Chocolate & Peanuts

These gluten-free popsicles are a refreshing treat after a hot yoga session, a hot summer day or just any time you need a sweet treat. I got these popsicle molds at Winners for $3.99 and then saw them on sale at Ikea on sale for $1.99.

Recipe makes 9-10 molds.

Ice Cream Ingredients

1 can of coconut milk (try to use most of the fatty white cream and skip the coconut water that has separated from the fat)

1/2 cup cashews* soaked for at least 4 hours, or overnight

1/2 cup of peanut butter

1 tsp vanilla

2-3 tbs of maple syrup or any sweetener of your choice

*if you have allergies to nuts, you can omit the cashews. Cashews serve as an extra creamy base but you will still get an ice cream bar out of the coconut cream itself!

Chocolate Ingredients

1-2 cups of chocolate chips (you can use vegan chocolate chips)

1 tbs of coconut oil or coconut cream if you have it
*you may need more depending on how much chocolate you’re using

1/2 cup crushed peanuts

First, make the ice cream molds:

Take the ice cream ingredients and blend until smooth. Pour into your molds and put it in the freezer until it’s frozen. Once they’re frozen, take the popsicles out of the molds and put it in a container so it’s easier to grab when you dip it in chocolate. Place the container in the freezer until you’re ready to start dipping.

While the container of popsicles are in the freezer, make your chocolate:

Line a baking sheet with parchment paper and set in the freezer.

Melt the chocolate in a double boiler. If you don’t have one:

  • Boil some water in a pot.

  • Place the chocolate and coconut oil in a microwavable safe bowl (I used a glass measuring cup) and microwave in 30 second intervals, stirring in between, until the chocolate is melted.

  • To keep the consistency of the chocolate, place the bowl of melted chocolate in the pot of boiling water.

Once you’ve made your chocolate, you’ll need to work quick or your ice cream will melt into the chocolate. Start dipping the ice cream in the melted chocolate and sprinkle with crushed peanuts. Place the chocolate dipped ice cream on the parchment paper and straight in the freezer. I did this after each ice cream mold to prevent it from melting. Enjoy!