Easy Chocolate Covered Coconut Ice Cream Bars Recipe
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!
Servings 10
Ingredients
- 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.
