Raspberry Ice Cream Bars
Ingredients
Ice cream base
- 1 cup coconut cream
- 1/2 heaping cup of cashews (80 grams)
- 1/3 cup maple syrup
- 1 tsp vanilla
- 3/4 cup raspberries (100 grams)
- pinch of salt
Chocolate shell
- 1 cup vegan white chocolate chips
- 1 tbsp coconut oil
Preparation
Refrigerate the can of coconut milk overnight. Then, open the can and scoop out the solid part, measuring 1 cup for the recipe.
Soak the cashews in water overnight or in boiling water for at least an hour to soften them.
Add the refrigerated coconut cream and soaked cashews to a blender, along with the maple syrup, raspberries, vanilla, and a pinch of salt.
Blend everything until it’s super smooth and creamy.
Add the raspberry ice cream mixture to ice cream molds and place them in the freezer for 4-6 hours.
Melt the vegan white chocolate chips and coconut oil in the microwave.
Dip each bar in the melted chocolate.
The chocolate will harden almost immediately because of the cold from the ice cream, so the bars will be ready to enjoy right away.
Tips
Top the ice cream bars with extra white chocolate and crushed frozen raspberries for added flavor.
