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Chocolate Almond Vegan Ice Cream Bars

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.
Prep Time20 mins
freeze time1 d
Total Time1 d 20 mins
Course: Dessert
Cuisine: American
Keyword: ice cream bar, vegan ice cream
Servings: 8 mini ice cream bars
Author: peanutbutterpluschocolate


  • Mini Silicone Ice Cream Molds
  • ice cream maker


  • 1 ¼ cup coconut cream
  • ½ cup vegan vanilla yogurt I used an almond based
  • ¼ cup maple syrup
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 cup vegan semi-sweet chocolate chips or chopped chocolate
  • 2 tsp coconut oil
  • ¼ cup chopped almonds


  • 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.