Dairy-Free Homemade Cashew Ice Cream Bars
These frozen treats feature a creamy cashew-based ice cream center coated in rich dark chocolate. Made with soaked cashews, coconut cream, and honey, the ice cream has a surprisingly smooth texture that rivals dairy versions. The chocolate shell hardens beautifully in the freezer, creating that satisfying crack when you bite into it. Perfect for hot summer days or as an impressive make-ahead dessert for entertaining. The natural sweetness from honey and vanilla creates a balanced flavor that both kids and adults will love.
Ingredients
- 1 cup raw cashews, soaked in water for 20 minutes
- 1 cup coconut cream, chilled overnight
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- 3 tablespoon coconut oil
- 1 ½ cups dark chocolate
Instructions
- 1
Line a baking pan with parchment paper, with extra paper hanging over the sides
- 2
Blend all the ice cream ingredients on high until smooth
- 3
Pour into the baking pan and spread in an even layer
- 4
Freeze for 4 hours or until the ice cream is fully hardened
- 5
Use the parchment paper to lift the ice cream out of the baking pan
- 6
Slice the ice cream into 6 large bars, then place them back in the pan in the freezer
- 7
Prepare the chocolate shell by melting the chocolate and coconut oil in a glass bowl over a boiling pot of water
- 8
Once the chocolate is melted, remove it from the boiling pot of water and let it cool for 5-10 minutes
- 9
Remove the bars from the freezer, then dip them into the chocolate one by one, evenly coating them
- 10
Place the bars back on the parchment paper and freeze until hardened
Tips
Soak cashews in hot water for faster softening if you're short on time
Let chocolate cool slightly before dipping to prevent melting the ice cream
Work quickly when dipping bars and return to freezer between batches
Good to Know
Store in the freezer up to one month
Can be made up to 1 month ahead and stored in freezer
Serve directly from freezer
Common Mistakes
Let chocolate cool before dipping to avoid melting the ice cream
Work quickly during chocolate coating step to prevent bars from softening
Substitutions
Dairy-Free Swaps
Vegan Options
Nut-Free Alternatives
FAQ
Can I use a different nut instead of cashews?
Yes, macadamia nuts or blanched almonds work well. Soak them the same way and blend until completely smooth for the creamiest texture.
What if my chocolate coating is too thick?
Add a bit more coconut oil to thin it out. The chocolate should coat easily but not be so thin that it drips off completely.
How long do these bars keep in the freezer?
They stay fresh for up to one month when stored in an airtight container or wrapped individually in parchment paper.