Homemade Raw Vegan Ice Cream Bars!


Yes, another ice cream recipe! Funny that I am posting this today, because I started a juice fast this morning! I feel like I really need it because (believe it or not) I have been eating a lot of heavy vegan food lately…Good thing that ice cream does not go bad, coz these little guys will have to wait for me a while in my freezer :) Anyway, back to the ice cream! I got these cool molds to make ice cream bars at home and I wanted to make a raw vegan version of the classic ice cream I used to eat as a child. My favorite was the white chocolate covered chocolate ice cream! I also wanted to make them a bit lighter than regular raw ice creams that use a lot of nuts… So this is what I ended up with a raw, nut free decadent ice cream bar that tastes heavenly!

For the chocolate ice cream I used my basic chocolate avocado pudding as a base. I just added some water to make it thinner and I froze it in the molds.

Chocolate Pudding Ice cream Base
-4 ripe avocados/ 4 ώριμα αβοκάντο
-1 cup raw cacao powder/ 1 κούπα ωμή σκόνη κακάο
-1 cup agave nectar/ 1 κούπα σιρόπι αγαύης
-1/2 cup water/ 1/2 κούπα νερό

Blend everything in a high-speed blender until completely smooth and transfer in ice cream molds. Freeze for at least 8 hours.

White Chocolate Shell
-150 grams raw shaved cacao butter/ 150 γρ. βούτυρο κακάο ψυχρής έκθλιψης
-4 tbsp raw coconut butter/oil/ 4 κ.σ. λάδι καρύδας ψυχρής έκθλιψης

-6 tbsp coconut milk powder ( this is not a raw product, but you can substitute with lucuma, maca or yacon powder)/ 6 κ.σ. σκόνη γάλα καρύδας ( δεν είναι ωμοφαγικό προιόν, αλλά εάν θέλετε μπορείτε να αντικαταστήσετε με σκόνη  lucuma ή maca yacon)
-6 tbsp agave nectar/  6 κ.σ. σιρόπι αγαύης
-1/2 tsp ground vanilla powder/ 1/2 κ.γ. σκόνη βανίλιας

Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!

To assemble take the ice cream sticks out of the freezer (make sure they are completely frozen) and dip in the chocolate. Hold the stick and let it drip for a few seconds as it hardens. Place on non-stick baking paper until the chocolate sets completely. Repeat until you cover all the ice cream bars. Once you are done, repeat this process again, so that you create a thicker shell. Wrap each ice cream bar in baking paper and store in a container in the freezer.

This recipe makes about 10 small ice cream bars.

Vanilla Pudding Ice cream Base

-6 young coconuts/ 6 άγουρες καρύδες
-1/2 cup coconut water/ 1/2 κούπ νερό καρύδας
-1/2 cup agave nectar/ 1/2 κούπα σιρόπι αγαύης
-1 tsp ground vanilla powder/ 1 κ.γ. σκόνη βανίλιας

Open coconuts and save water for drinking. Scrape out the soft coconut meat. In a high speed blender combine the coconut meat, water, agave and vanilla and blend until you have a rich and smooth cream. Transfer in molds and freeze for at least 8 hours.

Cacao Chocolate Shell

-150 gr. raw shaved cacao paste/ 150γρ. τριμμένη κακαόμαζα ψυχρής έκθλιψης
-1/2 cup coconut butter/oil/ 1/2 κούπα λάδι καρύδας ψυχρής έκθιψης
-1/2 cup agave nectar ( or to taste)/ 1/2 κούπα σιρόπι αγαύης

Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!

As you can see from the pictures, my chocolate shell is kind of fudgy and not hard like a chocolate shell. That happened because my chocolate seized when I added the agave…but that does not make it any less yummy! To stop this from happening it is safer to put the agave with the cacao paste and melt it together rather than melting the paste and then mixing in the agave. But still, because agave is a liquid there is always a risk that the chocolate will seize. You can also use dry sweeteners like stevia powder or palm sugar.

Enjoy!

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