Raspberry Ice Cream Bars
Ingredients
Ice cream base
- 1 cup Native Forest Organic Simple Coconut Milk from @edwardandsons
- 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 before making the recipe.
When you open the can, scoop out the solid part that has formed at the top and measure 1 cup for this recipe.
Soak the cashews in water overnight or in boiling water for at least an hour to soften them before making the recipe.
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 is super smooth and creamy.
Pour the raspberry ice cream mixture into ice cream molds and place them in the freezer for 4-6 hours.
Once the ice cream bars are frozen, melt the vegan white chocolate chips and coconut oil in the microwave.
Dip each bar in the melted chocolate.
Tips
The chocolate will harden quickly due to the cold ice cream, so the bars can be enjoyed immediately.
Top with extra white chocolate and crushed frozen raspberries for added flavor.
