In this article, Sam Beasley shares her recipe for delicious Vegan Ice Cream Bars made with dairy-free white chocolate and blackberries. Sam is the owner of a small dessert business, A Date with Sam, which specializes in raw desserts that are both decadent and completely vegan. She is a foodie who is always experimenting in the kitchen and trying to come up with healthier dessert recipes where possible.
Table of Contents
Packed with fresh blackberries and coated in vegan white chocolate, these blackberry magnum-style ice cream bars are guaranteed to make you melt. They are completely gluten-free and taste so much better compared to traditional ice-creams. The best part? They can be made in a high speed blender, so no need for an ice cream maker!
Ingredients You’ll Need
ICE-CREAM MIXTURE
- Raw cashews
- Cacao butter
- Blackberries
- Coconut cream
- Vanilla and a pinch of sea salt
- Maple syrup
- Vanilla protein powder (optional)
BLACKBERRY COULIS
- Blackberries
- Lemon juice
- Maple syrup
- Water
COATING
- White vegan chocolate
How To Make These Vegan Ice Cream Bars
Note: be sure to soak the cashews in water for at least 4 hours in preparation of this recipe.
Step 1: Make the Coulis
To make the coulis; add the blackberries, maple syrup, lemon juice and water to a small saucepan and allow to boil for 5 minutes, stirring frequently. Reduce the heat to low and let it simmer for 10 minutes.
Once the blackberries are soft remove from the heat and allow to cool. Once cool, transfer the mixture to a small food processor and blend until it resembles a syrup texture. (If you don’t like the seeds I would recommend sieving the mixture with a metal sieve before using the coulis).
Step 2: Make the Vegan Ice Cream Bars
For the ice-creams; add all your ice-cream ingredients to a food processor or vitamix and blend until the mixture is smooth and free of lumps. Pour into your silicone ice-cream moulds and level out between the moulds.
Add a few teaspoons of your blackberry coulis in the middle of each mould and using a skewer, swirl through the mixture to create a mini swirl style pattern. Insert your popsicle sticks and place them in the freezer to set for 4 hours.
Step 3: Make the White Chocolate Coating
Once the mixture has frozen, melt your white chocolate in a small microwave safe bowl until thin and glossy. Line a small baking tray with baking paper. Working one by one, remove your ice creams from the moulds and coat with the chocolate mixture until the ice-creams are fully encased in chocolate.
Repeat the process until all are coated in white chocolate. Put back in the freezer to set for approximately 1 hour. Allow to defrost for 5-10 minutes before eating.
Vegan Ice Cream Bars – Recipe Card
Vegan Ice Cream Bars (White Chocolate & Blackberry)
Ingredients
ICE-CREAM MIXTURE
- 1 cup raw cashews - soaked in water for at least 4 hours
- 2 tablespoons cocao butter - melted
- 1 cup fresh blackberries
- 3/4 cup coconut cream - (the thick part from the can, chilled overnight in the fridge)
- 1 teaspoon vanilla extract
- 1 pinch salt
- ¼ cup maple syrup
- 1 scoop vegan vanilla protein powder - optional
BLACKBERRY COULIS
- 2 cups fresh blackberries
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon water
COATING
- 7 ounces vegan white chocolate
Instructions
- To make the coulis, add the blackberries, maple syrup, lemon juice, and water to a small saucepan and allow to boil for 5 minutes, stirring frequently. Reduce the heat to low and let it simmer for 10 minutes.
- Once the blackberries are soft remove from the heat and allow to cool. Once cool, transfer the mixture to a small food processor and blend until it resembles a syrup texture. (If you don’t like the seeds I would recommend sieving the mixture with a metal sieve before using the coulis).
- For the ice cream bars, add all your ice-cream ingredients to a food processor or a high-speed blender and blend until the mixture is smooth and free of lumps. Pour into your silicone ice-cream moulds and level out between the moulds.
- Add a few teaspoons of your blackberry coulis in the middle of each mould and using a skewer, swirl through the mixture to create a mini swirl style pattern. Insert your popsicle sticks and place them in the freezer to set for 4 hours.
- Once the mixture has frozen, melt your white chocolate in a small microwave safe bowl until thin and glossy. Line a small baking tray with baking paper. Working one by one, remove your ice creams from the moulds and coat with the chocolate mixture until the ice-creams are fully encased in chocolate.
- Repeat the process until all are coated in white chocolate. Put back in the freezer to set for approximately 1 hour. Allow to defrost for 5-10 minutes before eating.
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More Vegan Recipes You Might Like
- Salted Caramel Almond Flour Cookies (Vegan + Gluten-Free)
- Classic Lentil Soup
- 5-Ingredient Açaí Bowl (Easy + Vegan)
- Double Chocolate Red Velvet Brownies
Sam is a food photographer and raw dessert maker in Sydney, Australia. Many know her as Sammy Beasley; aka a huge dessert fan. Over the last few years, she’s made it her mission to create vegan and healthier alternatives to everyday desserts that wouldn’t cause health issues that she could enjoy after work. Find out more about Sam here and connect with her on Instagram and at www.adatewithsam.com
Looks so good! I’ll be making these this weekend. Thanks for the recipe!