Ice Cream Bars
5 from 11 votes
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Sam Beasley

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.

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!

Ice Cream Bars

Ingredients You’ll Need

ICE-CREAM MIXTURE

BLACKBERRY COULIS

COATING

  • White vegan chocolate

How To Make These Ice Cream Bars

Step 1: Coulis Creation

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: Popsicle Preparation

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: 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.

Ice Cream Bars – Recipe Card

Ice Cream Bars

Vegan Ice Cream Bars (White Chocolate & Blackberry)

5 from 11 votes
Delight in Blackberry Swirl Popsicles, where silky ice cream embraces a lively blackberry coulis swirl. Elevate the experience with a luxurious coat of melted white chocolate for a frozen treat that's as beautiful as it is delicious.
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Cook Time: 2 hours
Setting: 4 hours
Author: Sam Beasey
Servings: 6 ice creams

Ingredients

ICE-CREAM MIXTURE

  • 1 cup raw cashews
  • soaked 4 hours in water
  • 2 tbs cocao butter melted
  • 170 g blackberries
  • 3/4 cup coconut cream (thick part from the
  • can chilled overnight in the fridge)
  • 1 tsp vanilla and a pinch of sea salt
  • ¼ cup maple syrup
  • 1 scoop vanilla protein powder optional

BLACKBERRY COULIS

  • 2 cups blackberries I used fresh
  • 1 tbs lemon juice
  • 1 tbs maple syrup
  • 1 tbs water

COATING

  • 200 g white vegan 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-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.⁣
  • 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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Sam Beasley

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 

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