These vegan chocolate-dipped ice cream bars are the ultimate nostalgic treat - creamy, sweet and coated in a crisp dark chocolate shell. Made with just a few wholesome ingredients like cashews and coconut cream, they’re completely dairy-free, refined sugar-free, and incredibly easy to make. If you loved ice cream truck classics growing up, this plant-based version will be your new favorite summer dessert!
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There's something about a chocolate-dipped vanilla ice cream bar that brings you right back to childhood. That crunchy chocolate shell, the smooth ice cream underneath - it's nostalgia on a stick!
These homemade vegan ice cream bars are a favorite in our house that we'll be enjoying all summer. They're simple, satisfying and made with just a handful or real ingredients - no gums, fillers or preservatives.
The creaminess comes from a dreamy blend of soaked cashews and thick coconut cream. You'll want to use the cream that floats to the top of a can of full-fat coconut milk that's been refrigerated overnight. I've personally tested 19 different brands of coconut milk and wrote up a review on the best coconut cream for vegan desserts so be sure to check that out for the best results!
This recipe was born from my vegan vanilla ice cream and vegan ice cream cake recipes, just reimagined as a grab-and-go popsicle and taken to the next level with a crisp dark chocolate covering. Think Klondike bar vibes, but on a stick and made with whole, nourishing ingredients.
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Just 5 Ingredients!
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A can of full-fat coconut milk should yield ¾ cup of coconut cream (the solid white creamy portion as opposed to the cloudy liquid coconut water at the bottom of the can). It is imperative that the coconut cream be creamy rather than chalky! This recipe will not work if using low-quality coconut cream (or not enough of it).
Easy Process, Minimal Effort
Making these ice cream bars really couldn't be simpler:
1. Blend everything (except the chocolate) until completely smooth.
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2. Pour into your popsicle mold and freeze overnight.
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3. Once frozen solid, dip into melted dark chocolate (I love using Hu Gems for their clean ingredients).
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4. Place on a parchment-lined baking sheet and let set in the freezer again.
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That's it! The only hands-on steps are blending, pouring and dipping. Everything else is passive time while they freeze and set.
My Recommended Popsicle Mold
I love using this popsicle mold because it pours in from the side rather than the top, which makes it so much easier to remove them once frozen. It also helps create that clean, classic shape we all love. The recipe makes four bars, but the mold holds eight so feel free to double the recipe if you're making a batch to share!
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A Treat You Can Feel Good About
These bars are ultra creamy (not icy or hard like so many homemade popsicles) and sweetened naturally with pure maple syrup. The cashews add a touch of plant-based protein and the coconut cream gives that rich, melt-in-your-mouth texture.
They make the perfect summer dessert to have on hand: refreshing, satisfying and way more wholesome than the ice cream truck originals. I hope you love them as much as I do!
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Chocolate-Dipped Vegan Ice Cream Bars
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Image may be NSFW.
Clik here to view.Total Time: 8 hours, 5 minutes
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Clik here to view.Yield: 4
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Clik here to view.Diet: Vegan
Description
These vegan chocolate-dipped ice cream bars are the ultimate nostalgic treat - creamy, sweet and coated in a crisp dark chocolate shell. Made with just a few wholesome ingredients like cashews and coconut cream, they’re completely dairy-free, refined sugar-free, and incredibly easy to make. If you loved ice cream truck classics growing up, this plant-based version will be your new favorite summer dessert!
Ingredients
- 2 (13 oz) cans full fat coconut milk (refrigerated overnight)
- 1 cup raw unsalted cashews, soaked
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 1 cup melted dark chocolate (for the shell)
Instructions
- Open the refrigerated cans of full-fat coconut milk and scoop out the solid white coconut cream from the top (should yield ¾ cup coconut cream per can). Discard the liquid (or save for later use).
- Add the coconut cream, cashews, maple syrup, vanilla extract and salt to a high-speed blender and blend on the highest speed until smooth and creamy.
- Pour the mixture into popsicle molds and freeze until solid (I freeze overnight).
- Dip the popsicles in melted chocolate and place on a parchment-lined baking sheet. Freeze until they set and enjoy!
Notes
Read my review of the best coconut cream for vegan desserts!
No Waste: You may be left with extra melted chocolate and I definitely would never want that to go to waste. The solution? Homemade dark chocolate bark! Spread the leftover chocolate onto parchment paper, sprinkle with chopped nuts or any other topping overtop and freeze to make a quick and delicious bark. Two desserts in one recipe!
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Clik here to view.Prep Time: 5
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Clik here to view.Freeze Time: 8 hours
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Clik here to view.Category: Dessert
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Clik here to view.Method: Blender
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