Coconut Ice Cream Bars with Chocolate Coating

by | Updated: December 4th, 2016

Think going vegan means missing out on ice cream? Thanks to this delicious recipe, you can have your ice cream and eat it, too! Coconut milk, coconut cream and dates combine to make a smooth ice cream with rich caramel flavor. It’s divinely coated with a hard, chocolaty shell of cacao powder and coconut oil, and sprinkled with coconut sugar and coconut flakes. What would you do to get your hands on one of these? Or, should I say, “What wouldn’t you do?”

Chocolate-Covered Coconut Ice Cream Bars

Coconut Ice Cream Bars with Chocolate Coating

Yields 8 servings


Ice Cream

30-32 Medjool dates, pitted
1 tsp. vanilla bean powder
1 can coconut cream, refrigerate overnight
1 can coconut milk, refrigerate overnight
½ Tbsp. maple syrup


1 Tbsp. maple syrup
1 cup raw cacao powder
¾ cup coconut oil, melted
Coconut sugar
Desiccated coconut


  1. Line a loaf pan with parchment paper.
  2. In a high-speed blender, blend dates and coconut milk for 1-2 minutes, until smooth. Pour mixture into a large bowl. Set aside.
  3. In the blender, blend vanilla powder, coconut cream and sweetener on low for 20-30 seconds until fluffy. Add this mixture into the large mixing bowl and stir to fully combine.
  4. Pour the ice cream into the lined loaf pan. Use a spatula to smooth the top. Cover and freeze overnight.
  5. The next day, to prepare, line a baking sheet with parchment paper.
  6. Take ice cream out of the freezer and remove from loaf pan. Cut the block into 8 even pieces and place each bar onto the prepared baking sheet. Put baking sheet back into the freezer, so the ice cream doesn’t melt as your prepare the chocolate coating.
  7. In a medium bowl, combine maple syrup, cacao powder and coconut oil.
  8. Set chocolate mixture, coconut sugar and desiccated coconut in a line for quick coating, to avoid the ice cream melting.
  9. When ready, spoon the chocolate onto each bar, starting in the center of the bar and spreading it out evenly on top.
  10. When all bars are coated, put pan back into the freezer for at least 20 minutes, until the coating hardens.
  11. Once hardened, remove from freezer and use a spatula to flip over each bar. Repeat the chocolate coating process for this side of the bar.
  12. Top with desired amount of coconut sugar and desiccated coconut.
  13. Freeze the bars again, so the new coating hardens.
  14. Serve frozen.

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