Mango Coconut Vegan Ice Cream Bars (Edit recipe)

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These dairy-free Mango Coconut Ice Cream Bars are a creamy, dreamy frozen treat made for hot summer days. Sweet, ripe mangoes are blended with smooth coconut cream to create a luscious ice cream base bursting with tropical flavor, then frozen into bars and dipped in a crunchy white chocolate and shredded coconut coating. They're simple to make, stunning to serve, and impossible to resist.

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 6

Ingredients

1 cup Coconut Cream, from 1 (13.5 oz) can coconut cream, room temp (see notes)
1 cup Mango, fresh or frozen (thaw first if using frozen)
0.25 cup Agave Nectar Syrup, or maple syrup
1 tsp Vanilla Extract
1 cup Organic Vegan White Baking Chips - Pascha Chocolate Co.
2 Tbsp Coconut Oil
0.25 cup Coconut, Shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add coconut cream, mango, agave, and vanilla into a blender. Blend until completely smooth.
Pour the mixture into popsicle molds and add popsicle sticks. Freeze until solid, at least 4 hours.
Once the ice cream bars are frozen, add white chocolate chips and coconut oil to a microwave-safe bowl. Heat in the microwave in 30 second increments, stirring between each, until smooth. Let cool to room temperature or just barely warm, but still a drippy consistency. Stir in shredded coconut until well distributed.
Remove the bars from the molds and place onto a parchment-lined tray. Working quickly, dip the bars one at a time into the white chocolate coconut mixture, using a spoon to help coat as needed. You can either fully coat the bars or dip them halfway. Let any excess chocolate drip off, then return the bars to the parchment-lined tray.
Place the bars back into the freezer for 10-20 minutes for the white chocolate to harden. Serve immediately or keep in a freezer-safe container in the freezer to enjoy later.

Notes

Coconut cream: I recommend Native Forest or Thai Kitchen canned coconut cream—both have had the best texture in my experience. Coconut cream naturally separates in the can, so don’t shake it. You want just the thick cream on top, not the coconut water underneath. Open the can and scoop 1 cup of the cream off the top for this recipe. Save the rest for another use. Coconut cream tends to yield creamier results due to the higher fat content. That said, canned coconut milk can work too, but since it contains more water, the ice cream bars will turn out a bit icier and less rich. To get around this, chill the unopened can in the fridge for at least 12 hours. This helps the cream rise and harden on top, making it easier to scoop out and separate from the water. Storage: Store ice cream bars in a freezer-safe container in the freezer for up to 3 months. Let thaw a few minutes before eating.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	468
Fat:	34 g
Carbohydrates:	41 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	7 mg
Fiber:	2 g
Sugars:	31 g
Sugar Alcohol:	0 g
Calculated per serving.