Healthy Magnum Ice Cream Bar (Dairy-free)

4.6 from 5 votes

A wholesome, dairy-free, naturaly sweetened chocoalte covered ice cream bar with a layer of caramel.

Servings:

1 cup canned coconut milk chilled or unshaken can only use the thick cream on top- brands can be different in terms of taste and texture- I used Thai Kitchen
1/4 cup salted cashew butter
1/4 cup pure maple syrup
1 teaspoon vanilla

Start off by blending ice cream base ingredients together until well combined.
Pour blended ice cream base mixture into 5 large silicone ice cream molds.
Freeze overnight.
Make caramel in microwave or on stove top:
Microwave: Mix together coconut milk cream and coconut sugar in a large tall container. Microwave 2-3 minutes, keeping an eye on it so it doesnt burn or bubble over. Don't stir. It should be reduced and bubbling heavily and slightly darker in color. It should be thickened but will continue to thicken as it cools. Let cool.
Stove top: place coconut cream (thick white part at top), and coconut sugar in a medium sized saucepan over medium high heat. Cook until all ingredients are melted together and mixture starts to bubble/boil, stirring frequently, for about 4-8 minutes.
As soon as mixture starts to boil, continue to cook, stirring CONSTANTLY, until caramel thickens significantly. About 5-10 minutes.
Pour cooled caramel over the top then place back in the freezer until firm to the touch (about 30-45 minutes).
Dip whole bar in slightly cooled melted chocolate of choice mixed with a little scoop of coconut oil (amount will depend on jar size).
Put dipped bars on wax paper lined cookie tray or plate then back in the freezer to freeze fully (if you work quickly and the ice cream hadn’t melted you can enjoy after a few minutes).
If you store them in the freezer for future use let thaw a couple minutes for best texture before enjoying. Hope you love these as much as I do!