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    Home » Recipes » All Recipes

    Vegan Magic Shell Ice Cream Bars

    These vegan magic shell ice cream bars are made from a luscious dairy-free ice cream base coated in a layer of chocolate 'magic shell' and sprinkled with toasted almonds (optional). 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" and makes approximately 6 bars.

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    a stack of three chocolate coated ice cream bars on a white plate with a linen in the background.
    overhead of 5 ice cream bars on a black tray.
    over head of a cutting board, knife, chopped almonds on a plate and a bowl of melted chocolate.
    Left image: overhead of melted chocolate in a bowl. Right image: a hand drizzling melted chocolate off a spoon into a bowl.
    a close up of a person biting into an ice cream bar.

    These amazing vegan magic shell ice cream bars are a little bite of heaven. Not only are they delicious, they are so much fun to make.

    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 paddle style popsicle mold at home, you can whip these up for a super inexpensive summer treat the family will love. 

    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.

    xo

    a stack of three ice cream bars on a white plate with a linen.
    a hand holding an ice cream bar with chocolate drizzling off it into a bowl.
    overhead of a plate of chopped almonds.
    closeup portrait of a person holding an ice cream bar with a bite out of it.
    overhead of 5 chocolate dipped ice cream bars on a black tray.
    closeup portrait of a person eating an ice cream bar.

    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

    or amazing vegan cookie dough ice cream by Occasionally Eggs.

    a stack of three ice cream bars on a white plate with a linen in the background.
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    Amazing Vegan Magic Shell Ice Cream Bars

    These vegan magic shell ice cream bars are made of a luscious dairy-free ice cream base enrobed in a layer of chocolate 'magic shell' and sprinkled with toasted almonds (optional). You wont believe they are made from coconut milk and almond milk! This recipe is inspired by store brands of "magic shell".

    Course Dessert
    Cuisine American
    Keyword dairy-free ice cream, vegan ice cream
    Prep Time 10 minutes
    Freezing time 3 hours
    Total Time 3 hours 10 minutes
    Servings 6 bars
    Calories 275 kcal
    Author Heidi Richter

    Ingredients

    For the Vanilla Ice Cream Base:

    • 1-398 ml can of full fat coconut milk
    • ½ cup unsweetened almond milk
    • 1 tablespoon vanilla extract
    • ⅛ teaspoon vanilla bean seeds
    • ½ cup maple syrup or honey
    • ⅛ teaspoon sea salt

    For Chocolate Shell:

    • ½ cup semi sweet chocolate pieces
    • 2 tablespoon coconut oil

    Garnish:

    • ½ cup chopped almonds

    Instructions

    Prepare the ice cream base:

    1. In a blender, combine the coconut milk, almond milk, vanilla, vanilla beans, maple syrup (or honey) 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:

    1. In a double boiler, melt the chocolate pieces and coconut oil, stirring frequently until the mixture is well combined and evenly melted. Carefully remove from heat (watch out for steam) 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.

    2. In a food processor, chop the almonds into small pieces, then place them 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:

    1. 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.

    Recipe Notes

    Use any chopped nuts you like or omit entirely. Left over magic shell can be kept covered in the fridge and reheated in the microwave for 30-45 seconds prior to use.

    Nutrition Facts
    Amazing Vegan Magic Shell Ice Cream Bars
    Amount Per Serving
    Calories 275 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 8g50%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 6g
    Cholesterol 1mg0%
    Sodium 80mg3%
    Potassium 183mg5%
    Carbohydrates 26g9%
    Fiber 3g13%
    Sugar 20g22%
    Protein 4g8%
    Vitamin A 8IU0%
    Vitamin C 1mg1%
    Calcium 70mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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