Mint Chocolate Ice Cream Bars have a creamy mint filling made with cashews, coconut cream, maple syrup, and fresh mint, all covered in a crisp dark chocolate shell. A drizzle of white chocolate finishes these homemade frozen treats.
I love the combination of cool mint and chocolate in these bars. The creamy filling comes together right in the blender, and you don’t need an ice cream maker to make them.
Why I Love Mint Chocolate Ice Cream Bars
About the Ingredients ⭐
- Cashews: Create the creamy base for the ice cream filling.
- Coconut Cream: Use only the thick, solid portion of the coconut cream.
- Maple Syrup: Sweetens the filling naturally.
- Vanilla Bean Paste: Adds vanilla flavor to the mint filling.
- Fresh Mint: Use 4–8 leaves depending on how strong you want the mint flavor.
- Dark Chocolate Wafers: Melted to create the chocolate shell around the bars.
- White Chocolate Wafers: Melt and drizzle over the finished bars.
- Coconut Oil: Optional, but helps thin the melted chocolate for easier coating.
Be sure to check out the full recipe and ingredient list below
How to Make Mint Chocolate Ice Cream Bars
Chill the Coconut Cream: Refrigerate the can of coconut cream for at least 6 hours or overnight. Scoop out ½ cup of the thick coconut cream, leaving the liquid behind.
Soak the Cashews: Cover the cashews with water and soak overnight. For a quicker method, cover them with boiling water and soak for 1 hour. Drain and pat dry.
Make the Filling: Add the cashews, coconut cream, maple syrup, vanilla bean paste, and fresh mint to a high-powered blender. Blend for 2–3 minutes or until completely smooth and creamy.
Fill and Freeze: Insert popsicle sticks into the silicone molds and pour in the mint filling. Freeze for 2–3 hours or until completely firm.
Dip in Chocolate: Melt the dark chocolate according to the package directions. Remove the bars from the molds one at a time and dip them in the chocolate. Let the excess drip off, then place on wax or parchment paper.
Decorate: Melt the white chocolate and drizzle it over the bars with a fork or piping bag. Let the chocolate set before enjoying or returning the bars to the freezer.
Questions Readers Ask Most
Can I make these without a Vitamix?
Yes. Any high-powered blender that can blend the cashews until smooth will work.
Do I need to soak the cashews?
Yes. Soaking softens the cashews and helps create a smooth, creamy filling.
Can I use peppermint extract instead of fresh mint?
Yes, but start with a very small amount since peppermint extract is much stronger than fresh mint.
How should I store the ice cream bars?
Keep them in an airtight container in the freezer for up to 3 weeks.
More Frozen Desserts I Love
Vitamix Mint Chocolate Ice Cream Bars Recipe
Mint Chocolate Ice Cream Bars have a creamy cashew and coconut mint filling covered in a crisp dark chocolate shell.
Ingredients
- 1 cup of cashews
- ½ cup of just the solid Coconut cream
- ¼ cup pure maple syrup
- ¼ teaspoon of vanilla bean paste
- 4-8 fresh mint leaves
- 1.5 cups of dark chocolate wafers
- White chocolate wafers
- Optional: 2 tablespoons of coconut oil. It is not 100% needed but does help the bars stay frozen longer and is a healthy source of fat
Instructions
- Chill the Coconut Cream: Refrigerate the can of coconut cream for at least 6 hours or overnight. Scoop out ½ cup of the thick coconut cream, leaving the liquid behind.
- Soak the Cashews: Cover the cashews with water and soak overnight. For a quicker method, cover them with boiling water and soak for 1 hour. Drain and pat dry.
- Make the Filling: Add the cashews, coconut cream, maple syrup, vanilla bean paste, and fresh mint to a high-powered blender. Blend for 2–3 minutes or until completely smooth and creamy.
- Fill and Freeze: Insert popsicle sticks into the silicone molds and pour in the mint filling. Freeze for 2–3 hours or until completely firm.
- Dip in Chocolate: Melt the dark chocolate according to the package directions. Remove the bars from the molds one at a time and dip them in the chocolate. Let the excess drip off, then place on wax or parchment paper.
- Decorate: Melt the white chocolate and drizzle it over the bars with a fork or piping bag. Let the chocolate set before enjoying or returning the bars to the freezer.
Notes
For the creamiest filling, soak the cashews before blending and use only the thick, solid portion of the chilled coconut cream. Keep the bars frozen until you're ready to dip them in chocolate.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 399Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 270mgCarbohydrates: 51gFiber: 2gSugar: 35gProtein: 5g
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