Blueberry Vegan Ice Cream Bars
- Ice cream bar molds with sticks
- Small saucepan
- Blender
INGREDIENTS
- 7 ounces/200 grams dark chocolate, melted for dipping
Blueberry layer:
- 1/2 cup/75 grams frozen blueberries
- 1 teaspoon chia seeds
- 2 teaspoons maple or sugar
- 2 tablespoons lemon juice
Cashew layer:
- 1 cup/140 grams cashews, soaked in boiling water for at least 30 minutes
- 1 cup/240 milliliters coconut cream
- 3 tablespoons maple or sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Place the frozen blueberries, chia seeds, honey, and lemon juice in a small saucepan. Bring to a gentle boil over medium heat, mashing the fruit as it cooks until the mixture is smooth and uniform. Pour the blueberry mixture into ice cream bar molds, filling each cavity about one-third full. Transfer to the freezer to set.
- Drain the soaked cashews and transfer to a blender. Add the coconut cream, honey, and vanilla extract. Blend until completely smooth, scraping down the sides of the blender as needed. Pour the cashew mixture evenly over the frozen blueberry layer in the molds. Freeze until solid, at least 4 hours or overnight.
- Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring after each, or over a double boiler. Remove the frozen bars from the molds and dip each one into the melted chocolate, allowing excess to drip off. Place the coated bars on a parchment-lined tray and let sit until the chocolate hardens. Store in the freezer until ready to serve.
FAQ
How can I make these vegan ice cream bars without cashews?
You can replace them with soaked raw sunflower seeds or blanched almonds, which provide a creamy texture when blended. Another option is to use silken tofu for a smooth, high-protein filling. Coconut cream should remain in the recipe to maintain richness, but you can adjust sweetness to taste. When substituting nuts, be sure to blend until completely smooth, as these alternatives may require a longer blending time than cashews to avoid a grainy texture.
Can I use fresh blueberries instead of frozen?
You can use fresh blueberries, but frozen blueberries are often preferred for vegan ice cream bars because they release more juice during cooking, enhancing the flavor and texture of the fruit layer. If using fresh berries, you may need to add a tablespoon of water when heating them to prevent sticking or scorching. The rest of the cooking process remains the same—heat with chia seeds, sweetener, and lemon juice until the mixture thickens into a jam-like consistency before freezing.
How can I make the chocolate coating glossy and smooth?
To achieve a glossy, smooth chocolate coating for vegan ice cream bars, tempering the chocolate is ideal. Melt two-thirds of the chopped chocolate over a double boiler until it reaches about 115°F (46°C), then remove from heat and stir in the remaining chocolate until the temperature drops to around 88–90°F (31–32°C). This method creates a crisp, shiny finish. If you skip tempering, adding a teaspoon of coconut oil to the melted chocolate can still provide a smooth coating, though it will be slightly softer.
How long do these vegan ice cream bars last in the freezer?
The bars can last up to 2 months in the freezer when stored in an airtight container. To prevent freezer burn and keep the chocolate coating intact, wrap each bar individually in parchment paper before placing it in the container. This method helps preserve both flavor and texture. If the bars are left uncovered, ice crystals can form on the surface, which may affect creaminess. For best results, allow the bars to sit at room temperature for 2 to 3 minutes before eating.
Can I make vegan ice cream bars without an ice cream bar mold?
You can make vegan ice cream bars without a mold by using a small loaf pan or square baking dish lined with parchment paper. Pour the blueberry layer in first, followed by the cashew layer, then freeze until firm. Once solid, cut the mixture into rectangular or square portions. Insert wooden sticks into each piece and return them to the freezer before dipping in chocolate.
How can I prevent the chocolate coating from cracking?
Make sure the melted chocolate is not too cold and the ice cream bars are not excessively frozen when dipping. If the temperature difference is too extreme, the chocolate can shatter upon contact. Let the bars sit at room temperature for 1 to 2 minutes before coating, and keep the chocolate between 88–90°F (31–32°C) for best results. Working quickly and using a thin, even coating will also help maintain a smooth, intact shell.
