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Homemade Chocolate-Coated Coconut Ice Cream Bars

These creamy homemade ice cream bars require only a blender and silicone ice-lolly moulds—no ice cream machine needed. They have a smooth coconut and nut-butter centre covered with a thin, crisp chocolate shell.

Ingredients:

For the creamy ice cream centre

400 ml full-fat, unsweetened coconut cream
85 g smooth, unsalted cashew or almond butter
80 ml pure maple syrup
1½ teaspoons vanilla extract
Small pinch of salt

Cashew butter provides the most neutral and creamy flavour. Almond butter also works well. You can use peanut butter, but the ice cream will have a noticeable peanut flavour.

For the chocolate shell

255 g dark or semi-sweet chocolate
3 tablespoons coconut oil, approximately 42 g

Optional toppings

Finely chopped pistachios or almonds
Crushed freeze-dried raspberries
Unsweetened coconut flakes
Small pinch of flaky sea salt

Instructions:

Step 1: Prepare the mould

Place the silicone ice-cream mould on a flat chopping board or tray that will fit inside your freezer.
Insert the wooden sticks before adding the ice cream mixture. This will keep the mould stable and help prevent spills when you transfer it to the freezer.

Step 2: Make the creamy filling

Place the coconut cream, nut butter, maple syrup, vanilla extract and salt into a blender.
Blend until completely smooth, creamy and silky. Stop and scrape down the sides if necessary.
Taste the mixture and add a little more maple syrup if you prefer a sweeter ice cream.

Step 3: Fill the moulds

Carefully pour the mixture into the silicone moulds. Leave a very small space at the top because the mixture may expand slightly as it freezes.
Tap the mould gently against the worktop to release any trapped air bubbles.

Step 4: Freeze

Transfer the mould to the freezer while it is still resting on the flat board.
Freeze for at least 8 hours, preferably overnight. The bars must be completely solid before they are coated with chocolate.

Step 5: Prepare the chocolate shell

Line a plate or board with baking paper.
Break the chocolate into a heatproof bowl and add the coconut oil.
Melt gently over a saucepan of simmering water, making sure the bowl does not touch the water. Alternatively, microwave it in 20-second intervals, stirring after each interval.
The chocolate should be completely smooth, warm and fluid, but not excessively hot.

Step 6: Prepare for dipping

Pour the melted chocolate into a tall, narrow glass or jar. This makes it easier to submerge each bar completely without needing an excessive amount of chocolate.
Remove only one frozen bar from the mould at a time. Leave the remaining bars in the freezer so they stay completely solid.

Step 7: Coat the bars

Hold the wooden stick and lower the frozen ice cream into the melted chocolate until it is completely covered.
Lift it out and allow the excess chocolate to drip back into the glass. The shell will begin setting almost immediately when the warm chocolate touches the frozen centre.
If you are adding pistachios, almonds, raspberries, coconut or sea salt, sprinkle them over the chocolate immediately before it sets.
Place the finished bar on the baking paper. Repeat with the remaining bars, working quickly.

Step 8: Set the chocolate

Return the coated ice cream bars to the freezer for approximately 30 minutes, or until the chocolate shells are completely firm.

Step 9: Serve

Remove the bars from the freezer and leave them at room temperature for 1–2 minutes before eating. This allows the centre to become slightly creamier while the chocolate shell remains crisp.

Storage

Store the bars in an airtight freezer-safe container with baking paper between each layer. They will keep in the freezer for approximately 2–3 months. Allow a frozen bar to stand at room temperature for 1–2 minutes before serving.

Flavor tips:

Use thick, unsweetened coconut cream rather than coconut milk. Its higher fat and lower water content produce a richer, creamier centre with fewer ice crystals.

Do not use sweetened “cream of coconut,” as it is a different product. If you can only find full-fat canned coconut milk, use the thick creamy portion and leave behind any clear, watery liquid.

Always place the silicone mould on a flat board before filling it, and insert the wooden sticks first. This makes it much easier to transfer the filled mould to the freezer without spilling anything.

Freeze the bars overnight if possible. They must be completely solid before dipping; otherwise, they can soften, bend or slide off the sticks.

The coconut oil is important because it thins the melted chocolate and creates a delicate shell. Without it, the frozen chocolate can become very thick and difficult to bite.

Make sure the chocolate is warm, smooth and fluid before dipping. If it becomes cool or thick, warm it gently again. Work quickly and coat only one frozen bar at a time.

If the chocolate shell cracks, the coating may have been too thick or too cool. Allow excess chocolate to drip away before placing the bar on the baking paper.

For the creamiest texture, allow each bar to stand at room temperature for 1–2 minutes before eating.

Approximate calories

Each large bar contains approximately 450–550 calories, depending on the chocolate, coconut cream, nut butter and amount of coating used.

These are rich, indulgent homemade ice creams. Although they contain recognisable ingredients and can be made without dairy, they are still a dessert rather than a low-calorie snack.