Easy Chocolate Covered Coconut Ice Cream Bars Recipe

To celebrate Summer I created this delish Creamy and Easy Chocolate Covered Coconut Ice Cream Bars recipe with an almond coconut blend.  Your whole family will love this dairy free yet yummy Summer Sweet Treat!

Up until 14 years ago I had no experience with Almond Milk.  I grew up in the “Dairy Age” LOL.  Everything was from the cow and 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!

Being athletes, my kids need that extra protein and fiber, but getting them to actually eat it…well that’s a different story.  This is a fun and yummy way to get them the nutrients they need!

Chocolate Covered Coconut Ice Cream Bars

This is a perfect treat for a hot Summer day or if you are trying up your game add in more healthy fats. You’ll love that no ice cream maker is needed for these Coconut Bars!

Ingredients:

• Almond Milk (you can use whatever brand you like)
• Dark Chocolate Chips – any brand OR Hard Magic Shell Ice Cream Topping
• Toasted Coconut ~ Learn how to make from scratch with coconut flakes.–
• 1 Tbsp. Coconut Oil
• Full Fat Coconut Milk ~ if you’d like a creamier consistency
• Optional ~ honey

Directions:

In a large bowl blend together the Almond Milk and the Full Fat Coconut Milk. Coconut Milk needs to be at room temperature to blend together well with a whisk. You don’t need a high speed blender for this, but if you have one…that’s great! Use that.

Then pour the blend into Popsicle Molds and freeze for at least 5 hours minimum.

If you are going to have the toasted coconut topping, go ahead and make that now. It’s super quick and easy. If you need a little tutorial I’ve got a super simple one!

Before you take your popsicle molds out of the freezer, melt your 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!  So I don’t advise melting your chocolate in the microwave!

The thing I like about coconut oil is that it gives that little extra flavor to the chocolate and it hardens quickly, like the Magic Shell Chocolate.

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 the melted chocolate onto the frozen Almond Coconut Milk.  If you just want a little chocolate coating you can dip the tops.

Then sprinkle Toasted Coconut on top and set aside.  I had to put the Chocolate Covered 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 Magic Shell ice cream topping…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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Easy Chocolate Covered Coconut Ice Cream Bars Recipe

Shari Lynne

Easy Chocolate Covered Coconut Ice Cream Bars recipe with an almond coconut blend.  Your whole family will love this dairy free yet yummy Summer Sweet Treat!

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Prep Time 6 hours hrs

Cook Time 10 minutes mins

Total Time 6 hours hrs 10 minutes mins

Course Dessert

Servings 10

Ingredients

  

1x2x3x

• 1 Cup Almond Milk Any Brand
• 1 Cup Coconut Milk (full fat) Organic if possible
• 1 Cup Dark Chocolate Chips You can also use the Magic Shell Chocolate
• 2 Tbsp Coconut Oil
• 1/2 Cup Shredded Coconut Flakes for Toasted Coconut
• 1 Tbsp Honey Optional

Instructions

 

• Blend Almond Milk and Coconut Milk
• Add honey if your using
• Pour Almond Coconut Blend into the Popsicle mold and freeze. Freeze for at least 5 hours.
• Make your toasted coconut if you are using
• 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. Let cool
• 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.
• Put the Chocolate Covered 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 who don’t want to mess around with all of that chocolate melting and stuff…use the hard magic shell ice cream toppings…all you would do then is 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.

Keyword almond milk, coconut, coconut milk, ice cream, ice cream bars

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