These vegan ice cream bars are filled with creamy coconut cream homemade ice cream and dipped in a bittersweet chocolate shell with crunchy almond pieces. Just in time for summer, these no-bake chocolate covered popsicles are just what you need to stay cool.
TIP: 24 hours prior to making the ice cream, place the churning bowl from your ice cream maker into the freezer.
Place the coconut cream, yogurt, maple syrup and vanilla into a bowl and whisk until smooth. Transfer to the ice cream maker (churning bowl fresh out of the freezer) and churn for 10-15 minutes. The ice cream should be thick.
Use a cookie scooper to scoop ice cream into the molds. Insert a popsicle stick and freeze overnight.
Melt the chocolate and coconut oil together until smooth in a double boiler or using a microwave in 20 second increments, stirring between each until smooth. Stir in the chopped almonds.
Dip each ice cream bar into the chocolate until completely coated and place them on a baking sheet lined with waxed paper or parchment paper. Freeze for an additional 5 minutes before serving.
Store ice cream bars in an airtight container in the freezer for up to 3 months.