Chocolate Covered Almond Coconut Ice Cream Bars

To celebrate Summer I have created a deeelish Creamy Chocolate Covered Almond Coconut Ice Cream Bars.  It’s almost healthy and certainly good for you! 

Up until 4 1/2 years ago I had no experience with Almond Milk.  I grew up in the “Dairy Age” LOL.  Everything was from the cow and to my knowledge there was no such thing as Almond Milk…to my knowledge!  HA!

When my Grandson was born it was discovered that he was very lactose intolerant, so my daughter switched him over to Almond Milk.  “What is Almond Milk?” I thought.   Apparently she had been drinking it for years and wanted to try to see if it would work well with my Grandsons intolerance issues. 

Issue resolved.  No more tummy aches and all that goes with lactose intolerance! YAY!

Since I babysit my Grandson, I got to see and umm taste first hand, what this Almond Milk was all about.  I was surprised, no shocked is more like it..to see how much less sugar, MORE vitamins, more calcium and waay less calories that Almond Milk had compared to cows milk.  The other thing..it tasted good too!  YUM!

Now there is absolutely nothing wrong with cows milk..I’m not saying that, I am just saying that for me and obviously my Grandson, there were A LOT of benefits to switching over to Almond Milk.  Silk has recently come out with two new varieties of Almond Milk and both I’m sooo excited about:

• Almond Coconut Blend   
• Almond Milk Protein and Fiber

First of all I LOVE Coconut and second of all, I can sneak the new Protein and Fiber Almond Milk (I’ve done it 3 times now ) into our Smoothies and nobody knows!!!   Being athletes, my kids need that extra protein and fiber, but getting them to actually eat it..well that’s a different story.  So on with this super simple Almond Milk recipe!!

Creamy Chocolate Covered Almond Coconut Ice Cream Bars

Ingredients:

• Silk Almond Coconut Blend
• Dark Chocolate Chips – any brand OR Hard Shell Ice Cream Topping
• Toasted Coconut ~ learn how to make here.
• 1 Tbsp. Coconut Oil (or any kind you like)

Directions:

Pour Silk Almond Coconut Blend into Popsicle mold and freeze.

Melt Chocolate and Coconut Oil in a double boiler type pot..I just put a bowl over a pan of water and let it warm up.  You can do this in the microwave but CAUTION: I’ve burnt chocolate before and it’s nasty!  The thing I like about coconut oil is that it gives that little extra flavor to the chocolate and it hardens quickly.

Heat until the chocolate is runny.  It needs to be fairly thin..add a little more Coconut Oil if needed.

Put some Parchment Paper onto a cookie sheet or pan of some sort.  You could also use wax paper.

Let the chocolate cool just a little bit. Now take a knife and spread chocolate onto the frozen Almond Coconut Milk.  (I couldn’t take a picture and do this at the same time…sorry ) 

Then sprinkle Toasted Coconut on top and set aside.  I had to put the Creamy Chocolate Covered Almond Coconut Ice Cream Bars in the freezer a couple of times to let them set up and harden again. 

This was super simple and they are deeelish!!! My kids loved these..YAY!  Another way to get them try something new for them and oh so healthy!

HINT: for those of you that don’t want to mess around with all of that chocolate melting and stuff…use the hard shell ice cream toppings…all you would do then is to pour on top of frozen Almond Coconut Milk.  But is does harden super fast!   Either way you make them..they will be delicious and nutritious.

You can follow Silk on their Facebook!  I know they would love it and they have tons of OTHER ways you can use Almond Milk

Be Blessed Today!

Cooking with Almond Milk - Almond Coconut Ice Cream Bars

Shari Lynne

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Print Recipe Pin Recipe

Prep Time 6 hrs

Cook Time 10 mins

Total Time 6 hrs 10 mins

Course Dessert

Servings 10

Ingredients

  

1x2x3x

• •Silk Almond Coconut Blend
• •Dark Chocolate Chips – any brand OR Hard Shell Ice Cream Topping
• •Toasted Coconut
• Tbsp •1 . Coconut Oil or any kind you like

Instructions

 

• Pour Silk Almond Coconut Blend into Popsicle mold and freeze.
• Melt Chocolate and Coconut Oil in a double boiler type pot..I just put a bowl over a pan of water and let it warm up. You can do this in the microwave but CAUTION: I’ve burnt chocolate before and it’s nasty! The thing I like about coconut oil is that it gives that little extra flavor to the chocolate and it hardens quickly.
• Heat until the chocolate is runny. It needs to be fairly thin..add a little more Coconut Oil if needed.
• Put some Parchment Paper onto a cookie sheet or pan of some sort. You could also use wax paper.
• Now take a knife and spread chocolate onto the frozen Almond Coconut Milk
• Then sprinkle Toasted Coconut on top and set aside.
• I had to put the Creamy Chocolate Covered Almond Coconut Ice Cream Bars in the freezer a couple of times to let them set up and harden again.

Notes

HINT: for those of you that don’t want to mess around with all of that chocolate melting and stuff…use the hard shell ice cream toppings…all you would do then is to pour on top of frozen Almond Coconut Milk. But is does harden super fast! Either way you make them..they will be delicious and nutritious.

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