Dessert
Haagen Dazs Vanilla Milk Chocolate Ice Cream Bars
These healthier crunchy almond ice cream bars taste just like the Haagen Dazs version! Made with homemade oat honey ice cream and toasted almond pieces, you'll never want to buy the store bought ice cream bars again.
Equipment
INGREDIENTS
Oat Milk Ice Cream
- 1/3 c raw cashews
- 1 1/4 c full fat oat milk
- 2 tbsp honey (or maple syrup)
- 2 tsp vanilla
- pinch of salt
Chocolate Almond Coating
- 1/3 c roasted almonds (chopped)
- 2 c dark chocolate chips
- 2 tsp coconut oil
INSTRUCTIONS
Oat Milk Ice Cream
- Mix the cashews and oat milk together in a large bowl or cup. Cover and place in the fridge overnight, or at least 8 hours. This softens the cashews so they blends into a smooth ice cream base.
- The next day, pour the oat milk-cashew mixture, honey (or maple syrup), vanilla, and salt into a blender and blend until completely smooth.
Chocolate Almond Ice Cream Bars
- Place the silicone popsicle molds onto a baking sheet or large freezer-safe plate.
- Carefully pour the ice cream mixture into the popsicle molds. Insert a popsicle stick into each mold. Place in the freezer for 1 hour.
- Sprinkle the roasted almonds in an even layer on top of the ice cream and return to the freezer for at least 2 hours, or until the ice cream is frozen solid.
- Meanwhile, line a baking sheet with parchment paper and set aside for now.
- When ready, melt the dark chocolate chips and coconut oil in the microwave at 15s intervals, stopping to stir each time, until fully melted. I recommend transferring the melted chocolate into a tall glass or jar for easy dipping!
- Gently dip the frozen popsicles into the melted dark chocolate, and place them on the lined baking sheet. I recommend dipping the popsicles just once to get a nice, even coating. The chocolate will set quickly.
- Drizzle the tops of the popsicles with additional chocolate and roasted almonds, if desired.
- See the blog post for storage tips.