Bounty Bar Ice Creams

Say hello to your new fav ice cream! Who said dairy-free had to be fun-free? Only 9 ingredients, 2 easy steps, and your freezer will be paying you dividends for WEEKS. Plus, we’ve made a sweet VID to show you how! Vegan, egg free, lactose free + low sugar.

Prep Time 30

Servings

Calories 585kcal

Author Buffy Ellen Gill

Ingredients

Coconut Ice Cream

1 1/2 c cashews
400 mL coconut cream
1/2 c liquid sweetener e.g. coconut nectar/brown rice syrup
1/4 c coconut oil melted
Pinch sea salt
1 tsp lecithin optional
1 vanilla bean scraped OR 1/2 tsp vanilla powder
1 1/2 c shredded coconut

Chocolate Coating

1/2 c cacao butter melted
1/2 c coconut oil melted
6 tbsp liquid sweetener e.g. coconut nectar/brown rice syrup
1 c cacao powder
2 tsp vanilla extract OR 1 tsp vanilla powder
Large pinch sea salt

Topping

Shredded coconut

Instructions

Ice Cream: Blend all ice cream ingredients, except the vanilla and desiccated coconut, in a high speed blender until super smooth, scraping down the sides as needed.
Add the vanilla and desiccated coconut and blend on low to just combine (you want to retain the texture).
Pour into a lined baking tray and place in the freezer overnight to set.
Chocolate: The next day, blend all chocolate ingredients in a blender until smooth, then pour into a flat tray suitable for dipping.
Remove the ice creams, slice into 12 bars, then dip each bar in the chocolate with two forks, letting the excess chocolate drip off, then place on a lined tray. Place in the freezer for 30 minutes to set.
Topping (optional): Remove the bars from the freezer, drizzle with remaining chocolate, then sprinkle with shredded coconut. Place back in the freezer for 1-2 hours to set completely.
Store in the freezer for up to a month in a well sealed container (after this they will start to get a little ‘freezer burn’).

Notes

Make it nut free: Replace the cashews with watermelon seeds - this will change the flavour but still be pretty delish.
Make it sugar free/keto: Replace the liquid sweetener with stevia to your taste.
The lecithin is optional, but helps the ice cream to stay creamier as opposed to get icy. You can also use 1 tbsp of arrowroot or cornflour here instead.
If using vanilla extract you can add it in the initial blend, but if you’re using vanilla bean seeds or powder, you'll want to add at the end and just mix through to keep the lovely brown flecks throughout.
These ice creams are only modestly sweet - if you prefer a sweeter ice cream feel free to add an extra 2 tablespoons of sweetener to the ice cream base, and an extra 1 tablespoon to the chocolate. Note that when you freeze your ice cream mix, it loses some sweetness, so you want your blend to be slightly sweeter than how you’d like the end result to tun out.
If you prefer a more coconutty flavour, toast the coconut lightly in a pan and let cool, before stirring through the ice cream and also sprinkling on top.
Make cherry ripe ice cream bars: when adding desiccated coconut, also add 1 1/2 cups of fresh or freeze-dried cherries (I love these ones here) and lightly pulse to mix through. Sprinkle some more freeze dried cherries on top to make it look pretty!
Make coffee bounty bar ice creams: add 1 1/2 tbsp powdered instant coffee when mixing ice cream ingredients. Be sure to taste, and feel free to add more if you like a stronger flavour!

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