Vegan Matcha Chocolate Ice Cream Bars
These Vegan Matcha Chocolate Ice Cream Bars are so fun to make and taste so delicious. A beautiful sweet treat for matcha lovers!
I LOVE matcha ice cream, but I have yet to see a vegan matcha ice cream in grocery stores. So I set out to create an easy (ice cream machine free) homemade ice cream. After thinking about how much I love matcha ice cream, I got a little extra creative and created chocolate covered ice cream bars… because hey why not? As a kid I LOVED chocolate covered ice cream bars. The thick chocolate layer and a creamy center is TO DIE FOR. I have to say… the matcha ice cream it self is INCREDIBLE so if you want, you can totally make the chocolate shell, throw a generous drizzle on top and call it a day!
What is the deal with matcha?
Matcha is ground into a fine powder, which means you are consuming the entire leaf when consuming Matcha. Matcha consumers receive 100% of the benefits of the whole tea leaf, enjoying its antioxidants, amino acids, vitamins, minerals, and fiber. It is important to purchase a QUALITY matcha. I use Aiya Cooking Grade Matcha.
PREP TIME
3hr
COOK TIME
20min
TOTAL TIME
3hr 20min
INGREDIENTS
Makes 9 popsicles
- 1 (13.5 ounce) can coconut cream
- 1 (13.5 ounce) can coconut milk
- 1/3 cup maple syrup (add an extra 3 tbsp if you like more sweetness)
- 2 tbsp Aiya Cooking Grade Matcha.
- 1/2 tsp salt
- 10 ounces of vegan chocolate chips
- 2 tbsp coconut oil (refined)
EQUIPMENT
- Blender or food processor
- Ice cube trays
- Popsicle molds
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Combine coconut milk, coconut cream, maple syrup, Aiya matcha and salt. Blend until completely smooth. Pour blended mixture into ice-cube trays (I used three ice cube trays) and freeze until solid.
- Once frozen, pop out the ice cubes into your high speed blender (works best if using a vitamix). Blend on high, using the tamper, until completely smooth like a soft-serve texture. (You could enjoy the soft serve right away…SO GOOD! or continue with the popsicle recipe.)
- Using popsicle molds, scoop the soft serve into the molds, place in the freezer for 3 hours or until completely frozen.
- 35 minutes before you’re ready to take the popsicles out of the freezer melt your chocolate.
- Put the chocolate chips and coconut oil into a wide, shallow microwave-safe bowl. Microwave the chocolate on medium power for 1 minute, then give it a stir.
- Continue heating the chocolate at 15-second intervals, stirring between each one, until it is completely melted. Remove the bowl from the heat and let cool, stirring occasionally, until the mixture is barely lukewarm, 15 to 20 minutes.
- Remove the ice cream bars from the freezer. Working quickly, use the Popsicle stick to lift up. Dip it into the chocolate until the ice cream is completely covered. Let any excess chocolate drip back into the bowl. Return the dipped bar to a baking sheet lined with parchment paper. Continue dipping the remaining bars.
- Return the dipped bars, uncovered, to the freezer until the ice cream and coating have both hardened, at least 20 minutes. *If you leave them in the freezer for longer than 2 hours, wrap each one individually in plastic wrap after they have hardened.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
