Paleo Ice Cream Bars


Paleo - Gluten Free - Grain Free - Dairy Free

Summer is in full swing and there are few things that satisfy a summer sweet tooth than a chocolate dipped ice cream bar. Haagen Dazs bars ​are a personal favourite. You know the ones. With their perfectly dipped bars that crack delicately as you bite into them, to reveal a smooth vanilla ice cream speckled with flecks of vanilla bean. That's the good stuff. Nothing else compares to their top quality bars, until these guys came along! 

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Read the ingredients on a pack of ice cream bars, HD included, and you will be thoroughly disappointed and downright sad. The list of offenders is long: mono and diglycerides, corn syrup, hydrogenated palm oil. Bleh. Not only are these ice cream bars free of gross additives, they are also made with a touch of natural sweetener and coconut milk to give them the richness of a dairy ice cream bar but without the after affects of eating dairy. 

Making your own is a fun way to spend and evening. Everyone loves to play with their food! Make the ice cream in advance, with or without an ice cream machine. I used straws instead of the plastic handles to make my ice cream bars extra cute! Happy ​ice cream making. 

Paleo Ice Cream Bars

Makes 3-4 ice cream bars

Ice Cream​

  • 1 can good quality coconut milk (not light!)
  • 1 pastured egg + 1 yolk
  • 1/2 vanilla bean split and scraped
  • 1 tbs honey or other sweetener if desired

Chocolate Coating

  • 50g extra dark high quality soy free chocolate
  • 2 tbs coconut oil
  • roasted almonds, chopped and salt added if desired

Method

If using an ice cream maker, ensure that the base is frozen solid. 

In a medium saucepan, heat coconut milk, vanilla bean and its contents and sweetener on medium heat until the mixture begins to bubble. 

In a small bowl, whip egg and yolk until well combined. Slowly add a little bit of the hot cream mixture to the egg mixture while whipping vigorously to ensure the eggs temper properly. 

Once the eggs have been mixed well with the hot cream, add back to the saucepan and continue to whip for 3 -5 minutes. Remove from heat and allow to cool completely in the fridge. (cover with cling wrap to ensure a skin doesn't form on the top)

If skipping the ice cream maker, simply pour into moulds and freeze. 

If using an ice cream maker to make your bars extra fluffy, churn according to your ice cream maker's instructions and pour into moulds and freeze. 

Once your bars are frozen solid, (for best results freeze overnight) prepare to dip them!

Place a heatproof bowl over ​simmering water. Melt chocolate and coconut oil using the double boiler method. 

While the chocolate is melting prepare a shallow dish with the roasted and salted nuts. This is about to get messy. If the melted chocolate is not is a shallow bowl/pan then transfer to a vessel that allows for easy dipping. 

Remove bars from moulds ​and dip, one at a time, in the chocolate. Use a spoon if necessary to cover the bars completely. Moving quickly, roll the bar in the crushed nut mixture and use your fingers to press the nuts into the bar. 

Enjoy immediately or freeze for a later day!​

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