Easy, homemade dairy-free and vegan dark chocolate ice cream bars! A must-have summer treat to keep in the freezer all season long. Made by Hope @localplanteater on IG!
Dark Chocolate Ice Cream Bars
Rated 4.5 stars by 2 users
Product
Original Cream Cheese
Author:
Hope Monaco (@localplanteater)
Ingredients
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½ cup Nuts For Cheese Original Cream Cheese
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¼ cup cashews, soaked for 10 minutes
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½ cup medjool dates
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½ cup peanut butter
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3 tbsp maple syrup
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2/3 cup coconut milk
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2 tbsp coconut oil
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1 cup dark chocolate
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Pink salt
Directions
Add your Medjool dates (pitted) with your cashews in a bowl. Top with hot water and allow to sit for 10 minutes.
In a high-speed blender, add Nuts For Cheese Original Cream Cheese. Drain the water from your cashews and Medjool dates and add them to your blender with your peanut butter, maple syrup and coconut milk.
Blend until thick consistency forms.
In a 9x9 dish, add wax paper and pour your ice cream mixture into it. Store it in the freezer for 4-6 hours or overnight.
Once fully frozen, remove from the freezer and cut into your ice cream bars.
In a large bowl, add your dark chocolate and coconut oil. Place in the microwave to melt your chocolate to coat your ice cream bars.
Once your chocolate is melted, dip each bar into it, or drizzle the chocolate on top. Top with pink sea salt to taste, and place them back in the freezer for 1 hour to harden.
Pull them out of the freezer, and enjoy! Store them in an airtight container and enjoy them all Summer long!
