Oh my gosh. We all had a little bit of heaven last night as we bit into these amazingly dairy-free ice cream bars. Not only were they delicious, they were so much fun to make. Watching the warm chocolate suddenly harden around the cold ice cream bars was mesmerizing. We ate them all, obvs.
I have been working on a homemade dairy free vanilla ice cream for a while, and was actually trying to perfect it for ice cream sandwiches. However, this ice cream is too good to wait for the possibility of sandwiches, so here it is on a stick! If you have a popsicle mold at home, you can whip these up for a super inexpensive summer treat the family will love. If you don’t have a popsicle mold, here is the one I use regularly, and love to pieces.
Magic shell is something you’ve probably seen on the grocery store shelves, however it’s super easy to make at home with just two ingredients. The delicious possibilities are endless for this crackly good topping.
I want to keep this one short, because there is a bunch of leftover gardening I need to take care of today, plus, Connor is asking me for more “I-beam” (ice cream). It’s hard to say no sometimes, especially when he comes at me with those big brown innocent eyes…
Enjoy the last week of August, friends, and I’ll see you once September rolls around.
CHOCOLATE MAGIC SHELL ICE CREAM BARS w/ TOASTED ALMOND [DF, GF & V]
A luscious non-dairy vanilla ice cream base enrobed in a layer of chocolate ‘magic shell’ and sprinkled with toasted almonds bits. You wont believe they are made from coconut milk and almond milk…they tastes like heaven! This recipe is inspired by store brands of “magic shell”.
| makes 6-7 depending on the size of your mold |
| equipment- popsicle mold, blender |
For the Vanilla Ice Cream Base:
- 1-398ml can of full fat coconut milk
- 1/2 cup unsweetened almond milk
- 1 tbsp vanilla extract
- 1/8 tsp vanilla bean seeds
- 1/2 cup agave syrup
- 1/8 tsp sea salt
For Chocolate Shell:
- 1/2 cup semi sweet chocolate pieces
- 2 tbsp coconut oil
- 1/2 cup chopped almonds
Prepare the ice cream base:
1. In a blender, combine the coconut milk, almond milk, vanilla, vanilla beans, agave syrup and sea salt. Blend on high for 20 seconds. Pour the mixture equally into your popsicle molds (as per directions for your mold) and place in the freezer for minimum 3 hours.
Prepare the Magic Shell:
2. In a double boiler, melt the chocolate pieces and coconut oil, stirring frequently until the mixture is well combined and evenly melted. Remove from heat and allow to cool for 10 minutes (the magic shell stays liquid for quite a while at room temperature). If you prefer, you can use a microwave safe dish, and melt in 30 second intervals, stirring between each interval until it is melted evenly.
3. Meanwhile, chop the almonds into small pieces and place in a skillet. Heat over medium for several minutes until the almonds are fragrant and slightly golden. Remove from heat and set aside.
Prepare to Coat:
4. Keep a small baking sheet close by. Remove the ice cream bars from the freezer and unmold as per the direction on your particular mold. Quickly submerge an ice cream bar into the magic shell, and let the excess drip off. Sprinkle with toasted almond and place on the baking sheet. Repeat with the remainder of the ice cream bars. Place the baking tray in the freezer for 10 minutes to allow the bars to firm up before serving.
Notes | feel free to use any chopped nuts or omit entirely…Pistachios are particularly awesome. Left over magic shell can be kept covered in the fridge and reheated in the microwave for 30-45 seconds for that little bit of extra goodness on any frozen treat.