Watch the Full Step-by-Step
Servings: 6
- Kitchen scale
- Popsicle sticks
- Popsicle molds
INGREDIENTS
- 13.5 ounces/400 grams coconut cream
- ¼ cup dairy-free chocolate chips
- 5.3 ounces/150 grams chocolate hazelnut spread
- 1 tablespoon potato starch or tapioca flour
Coating:
- 10.5 ounces/300 grams dairy-free dark chocolate, chopped
- 3 tablespoons oil
INSTRUCTIONS
- In a saucepan, combine the coconut cream, chocolate chips, chocolate hazelnut spread, and potato starch.
- Cook over low heat, whisking constantly, until the chocolate is melted and the mixture is smooth. Remove from the heat.
- Transfer the mixture to a measuring cup and pour into popsicle molds. Insert sticks and freeze until solid, at least 5 hours or overnight.
- For the coating, melt the dark chocolate with the canola oil in a bowl. Transfer to a tall glass.
- Remove the bars from the molds and dip each one into the chocolate coating. Return to the freezer until the coating is firm.
- Store the chocolate ice cream bar in the freezer for up to 1 month.