Coffee Ice Cream Bars

Love coffee in all forms? If so, you’ll adore this recipe for dairy-free coffee ice cream! When it is turned into a coffee ice cream bar, it is much better! On a steamy summer day, this decadent vegan dessert is undoubtedly the best way to experience the flavours of bittersweet coffee.

Coffee Ice Cream

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
3 tablespoons instant coffee granules (adjust to taste)
1 teaspoon vanilla extract
Pinch of salt

Instructions

In a mixing bowl, combine the instant coffee granules and whole milk. Stir until the coffee granules are fully dissolved.
Add the heavy cream, granulated sugar, vanilla extract, and a pinch of salt to the coffee-infused milk. Stir until the sugar is completely dissolved, and the mixture is well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes.
Transfer the churned ice cream to a lidded container, cover the surface with plastic wrap or parchment paper to prevent ice crystals from forming, and put the lid on.
Place the container in the freezer for at least 4 hours or until the ice cream is firm.

Nutrition Facts

Calories: 250 kcal
Total Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Total Carbohydrates: 16g
Dietary Fiber: 0g
Sugars: 14g (naturally occurring from milk and sugar)
Protein: 2g

Ingredients

2 cups Coffee Ice Cream (from the above recipe)
1 cup chocolate chips or chopped dark chocolate
1 tablespoon coconut oil or vegetable oil (optional, for smoother chocolate coating)

Instructions

Line a small baking dish or pan with parchment paper, making sure to leave some overhang for easy removal later.
Spread the coffee ice cream evenly in the lined pan. You can use a spatula to smooth the surface.
Place the pan in the freezer and let it freeze for at least 2 hours or until the ice cream is solid.
Once the ice cream is firm, remove it from the pan using the parchment paper overhang, and cut it into bars of your desired size.
In a microwave-safe bowl or on a stovetop, melt the chocolate chips or chopped dark chocolate with the coconut oil (if using) until smooth and fully melted.
Dip each coffee ice cream bar into the melted chocolate, coating it evenly.
Place the coated bars on a parchment-lined tray and return them to the freezer for about 10-15 minutes to set the chocolate coating.