Why You’ll Love Them
They’re nutritious. Cashews are the base of these creamy ice cream bars, and since they contain both fiber and protein, this treat may leave you feeling more satisfied. Eating cashews may also help to lower insulin levels. No refined sugar. This ice cream and chocolate coating are both sweetened with maple syrup. Feel free to experiment with honey, if you prefer, but keep in mind that honey has a stronger flavor, so you may want to use less of it in comparison. They remind me of store-bought ice cream bars. If you love chocolate-covered ice cream bars, you’ll love these! They are creamy on the inside, with a crunchy, dark chocolate coating. You can control the sweetness. The chocolate shell is lightly sweet, but if you prefer a darker chocolate flavor, you can simply use less maple syrup. You can taste as you go! Feel free to make the ice cream less-sweet if you prefer, too.
You can also change the ice cream flavor in the middle. I think these would be amazing filled my vegan coffee ice cream or pistachio ice cream, for a change of pace.
How to Make the Ice Cream Bars
Once the bars are coated, you can enjoy one right away, or place the pan of coated ice cream bars in the freezer to chill until you’re ready to serve them. They should keep well in an airtight container in the freezer for up to 3 months.
Don’t have a popsicle mold? Pour this ice cream mixture into a 9-by-5-inch loaf pan that has been lined with parchment paper. Freeze until firm, then slice the loaf into 8 squares. Coat each frozen ice cream square with the chocolate coating, for a homemade “Klondike bar” instead. These are messier to eat, but still delicious.
Update Note: This recipe has been modified from my original healthy Klondike bar recipe, which I find messier to make and eat, since there’s no popsicle stick to hold on to. If you miss the original recipe, the ice cream filling was made with 1 cup of cashews, 1 cup water, 1/4 cup melted coconut oil, 2 tablespoons honey, 1 tablespoon maple syrup, and 1 tablespoon of vanilla extract. The chocolate coating was made with 5 tablespoons cacao powder, 5 tablespoons of melted coconut oil, and a 1/4 cup maple syrup. Follow the directions above for freezing in a loaf pan to make the bars, instead of ice pops. If you try these Vegan Ice Cream Bars, please leave a comment below letting me know how you like them! – Reader Feedback: What kind of treat would you like to see next?
