Description
Creamy and refreshing vegan ice cream bars made with avocados and dark chocolate, perfect for summer!
Ingredients
Scale
- 2 large unripe avocados
- 1/4 to 1/3 cup maple syrup
- 2 Tbsp avocado oil
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp peppermint flavoring
- 1/4 cup water
- 2 Tbsp tapioca starch
- 1/8 tsp salt
- 1/4 cup dark chocolate chips, chopped
- 1 1/2 cups dark chocolate chips (for coating)
- 1 Tbsp coconut oil
Instructions
- Prep the avocados: Slice your avocados in half, carefully remove the pit, and scoop the flesh into cubes.
- Blend it up: In a high-speed blender, combine the avocado cubes, maple syrup, avocado oil, vanilla extract, peppermint flavoring, and water. Blend until the mixture is smooth and creamy, approximately 1-2 minutes.
- Add starch and salt: Incorporate the tapioca starch and salt, blending again until combined.
- Stir in the chopped dark chocolate chips. Pour the mixture into popsicle molds, insert sticks, and freeze for at least 5 hours or overnight.
- Melt together: In a small saucepan, melt the dark chocolate chips and coconut oil together over low heat. Stir until smooth and silky.
- Set up: Line a baking sheet with parchment paper for easy clean-up.
- Dip the bars: Once the ice cream bars are frozen solid, gently remove them from the molds. Dip each bar into the melted chocolate, covering it well, then place it on the lined baking sheet.
- Freeze again briefly to set the coating.
- Enjoy immediately or store in the freezer for later enjoyment.
Notes
Optional toppings include fresh mint leaves or a drizzle of homemade chocolate sauce. Adjust peppermint flavoring to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg