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".
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.
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.
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.
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.
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