Chocolate Almond Ice Cream Bars

Easy No-Churn & Vegan!

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Whether you call them Magnums, Hagen Dazs Bars or simply Chocolate Dipped Almond Ice Cream Bars, they are super easy to make at home, and dairy-free/vegan & refined sugar-free.

This no churn vanilla ice cream is based on my homemade 3-ingredient coconut whip cream (ADD VIDEO LINK HERE) except we’ve amped up the flavour, since flavours become muted when things are frozen.

We whip everything together until fluffy then freeze to create our creamy vanilla centres, which we then coat in a layer of chocolate & crunchy almonds

Watch the video here: https://youtube.com/shorts/oT6bzLb0pfQ?si=GSDKtbYVj7cYd9js

Vanilla Ice Cream

Ingredients:

• Solids from 1 can full-fat coconut milk, chilled overnight

• 3 tbsp maple syrup

• 1½ tsp vanilla

• ⅛ tsp (pinch) sea salt

Instructions:

1. Scoop the solid portion from the chilled coconut milk can into a mixing bowl

2. Add maple syrup, vanilla & salt

3. Whip with a hand mixer until smooth, fluffy and light

4. Spoon into ice cream molds

5. Insert popsicle sticks and freeze until completely solid, preferably overnight

Coating

Ingredients:

• 200 g dairy-free dark chocolate

• 2 tbsp coconut oil

• ½–¾ cup finely chopped roasted almonds

Instructions:

1. Melt the chocolate and coconut oil together, stirring until completely smooth, then stir in chopped roasted almonds

2. Remove the frozen ice cream bars from their molds and dip them into the chocolate mixture

3. Place on parchment paper and return to the freezer until ready to serve

4. Enjoy!!

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