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Flat lay top shot of a stack of 3 chocolate covered ice cream bars on a plate

Vegan Ice Cream Bars

These Vegan Ice Cream Bars are a healthy and delicious twist on Magnum Bars made with frozen bananas, dairy-free chocolate, creamy nut butter and chopped cashews. Dairy-free, vegan, gluten-free, paleo and absolutely delicious!

Course Dessert
Cuisine American
Keyword chocolate ice cream bars, dairy free ice cream bars, healthy ice cream bars, nice cream bars, paleo ice cream bars, vegan ice cream bars, vegan magnum bars
Prep Time 20 minutes
Freezing time 4 hours
Servings 4 bars
Calories 347 kcal
Author Kelly

Ingredients

For the ice cream pops

  • 2-3 medium ripe banana , cut into rounds and frozen
  • 1/2 cup canned coconut cream , we usually use the ones with no gums or fillers - either Trader Joe’s, Aroy-D or Earth’s Choice - if you don’t have coconut cream, you can also spoon the thick part from full-fat canned coconut milk that has been chilled for at least 6 hours
  • 1 tsp pure vanilla extract

For the filling

  • 8 tsp creamy cashew butter , or any nut butter
  • 1/3 cup finely chopped cashews , or any chopped nuts, plus more for garnish

For the chocolate glaze

Instructions

Make the ice cream

  1. Add the frozen banana slices, coconut cream and vanilla in a food processor or a high-speed blender (such as a Vitamix or Blend-tec). Blend the ingredients together until the mixture resembles soft serve ice cream. Scrape the sides of the processor and add additional liquid (unsweetened plant-based milk) as needed. After a few minutes, the ice cream should have the correct creamy texture.
    Overhead view of paleo ice cream in a food processor bowl
  2. Divide half of ice cream evenly into each popsicle mold, filling each half full, Insert popsicle sticks then spoon in about 1 teaspoon of nut butter in the center of each popsicle. Sprinkle in some chopped nuts. Then spread the remaining ice cream in each mold and smooth the tops. Place the molds in the freezer until the ice cream is completely frozen (at least 3-4 hours or overnight).
    Overhead view of Paleo Ice Cream bars in popsicle molds with chopped nuts

Chocolate Glaze

  1. Once the ice cream is ready, place the chocolate chips and coconut oil in a large heat-safe bowl. Melt over a double-boiler on the stove or in the microwave in 20 second increments, stirring well in between.
    Top view of melted chocolate in a double-boiler

Assemble

  1. Line a large baking sheet with parchment paper.

    Carefully remove the popsicles from the mold, one at a time. Dip each in the chocolate glaze, coating well.

    Place on the lined baking sheet and let the chocolate harden (if the chocolate layer is too thin, you can also dip in the popsicles a second time).

    Drizzle with more melted chocolate in a zig-zag pattern and garnish the tops with some chopped nuts.

    Store in the freezer until ready to eat. Allow to thaw for at least 15 minutes before eating so the ice cream gets creamier. Enjoy!

    Flat lay top shot of a stack of 3 chocolate covered ice cream bars on a plate
Nutrition Facts
Vegan Ice Cream Bars
Amount Per Serving (1 bar)
Calories 347 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 26g9%
Fiber 9g36%
Sugar 21g23%
Protein 10g20%
Calcium 1mg0%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.