Vegan Chocolate Dipped Ice Cream Bars

These vegan chocolate dipped ice cream bars are made from a frozen dairy-free coconut and almond milk base and coated in a thin and crispy layer of chocolate—they're creamy, sweet and have that satisfying chocolate shell crunch you know and love. Makes approximately 6 bars.

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• Why you will love these
• Ingredients and Notes
• Step by Step Instructions
• Helpful Tips
• Storage
• More recipes like this
• Vegan Chocolate Dipped Ice Cream Bars

Why you will love these

These amazing vegan magic shell ice cream bars are a heavenly dairy-free dessert made from minimal ingredients. Creamy full fat coconut milk is mixed with unsweetened almond milk, maple syrup and vanilla, then frozen in a paddle mold to create a dairy-free ice cream base. The frozen bars are then coated in an even simpler two ingredient Chocolate Magic Shell—something you've probably seen on the grocery store shelves. Making these plant-based ice cream bars is a fun process and perfect indulgence you'll look forward to on a hot summer day.

Ingredients and Notes

The ingredients for these vegan chocolate dipped ice cream bars can be divided into those for the ice cream base, those for the chocolate shell and finally for any additional toppings you want to add. For the full list of ingredients and quantities of each, please see the recipe card below.

Coconut milk: to achieve a proper creamy texture, you will want to use full fat coconut milk. I've made these with light coconut milk and although it worked, the texture was more icy than creamy.

Unsweetened almond milk: You could also use unsweetened soy, oat or cashew milk in equal measure.

Vanilla bean seed: This add additional depth of vanilla flavour.

Maple syrup: you can use agave syrup or honey in equal measure, if you are not opposed to doing so. Please know that honey is considered an animal product to many vegans.

Sea salt: to balance the sweetness and enhance the flavours.

Semi-Sweet Chocolate: I use semi-sweet chocolate chips, but you could use a dairy-free milk chocolate if you prefer.

Coconut oil: This is key to helping the chocolate become smooth and silky and encourage it to freeze is a nice thin layer.

Toasted Almonds: I chose to coat these in chopped toasted almonds, however, you can use chopped pistachio, chunky sea salt or another topping of your choosing. Feel free to omit the topping if you wish.

Step by Step Instructions

These vegan chocolate dipped ice cream bars come together in two stages: making and freezing the vanilla base and then coated them in the chocolate shell. For the full detailed instructions, please see the recipe card below.

STEP 1: Blend together the coconut milk, almond milk, vanilla, vanilla beans, maple syrup and sea salt.

STEP 2: Pour the mixture equally into your popsicle mold and place in the freezer for minimum 3 hours or until frozen through.

STEP 3: Melt the chocolate and coconut oil together in a double boiler, then allow it to cool some at room temperature.

STEP 4: In a food processor, chop the almonds or garnish of choice into small pieces, then place them in a skillet to toast until fragrant and slightly golden. Remove from heat and set aside.

STEP 5: Remove the ice cream bars from the freezer and unmold as per the directions on your particular mold.

STEP 6: Quickly submerge one ice cream bar at a time into the magic shell and let the excess drip off.

STEP 7: Sprinkle with toasted almonds and place on a baking sheet. Repeat with the remainder of the ice cream bars.

STEP 8: Place the baking tray in the freezer for 10 minutes to allow the bars to firm up before serving.

Helpful Tips

Vessel for Dipping: I find it helpful to use deep bowl or a Pyrex 2-Cup measuring container for the chocolate coating. Either of these will provide enough depth to submerge the ice cream bars.

Use a spoon: If necessity dictates, use a spoon to help coat the bars in the melted chocolate coating. Hold the ice cream bar over the measuring cup and gently add the chocolate coating and allow the excess to drip off back into the container.

Work quickly: the chocolate coating stays liquid for quite a while, but be sure to work as quickly as possible to prevent unnecessary melting of the ice cream and any thickening of the chocolate coating.

Storage

To store the dipped bars, I like to wrap them individually in parchment paper (you can also use wax paper) and store them in the freezer in an airtight freezer safe container. I prefer to consume these within 5 days, however, they will last about 7 -10 days stored per above.

More recipes like this

If you like these vegan magic shell ice cream bars, you may also enjoy:

Vegan blueberry chai creamsicles

Dairy-free Rhubarb Peach Lassi

Vegan no-bake banana cream pie

If you made my vegan chocolate dipped ice cream bars please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.