This Vitamix Mint Chocolate Ice Cream Bars Recipe is a delicious Vegan Ice cream treat that comes together quickly as it combines cashews, maple syrup, vanilla bean paste, mint leaves that are then covered in dark chocolate. You will love the flavors of this ice cream and will find yourself making this all summer long!
Mint Chocolate Ice Cream Bars Recipe
We love anything that has to do with ice cream in our house, whether it is making skillet peanut butter cup cookies with ice cream, creating ice cream bread, or making homemade Oreo Ice cream we can’t get enough of it!
But this year we are trying to eat a little bit healthier as the summer months hit so that is why I am so excited to share with you this easy Vitamix Mint Chocolate Ice cream recipe.
It is a Vegan ice cream that is easy to make that you will love and no fancy Ice cream makers are needed! The hardest part is waiting for your ice cream to freeze!
How to make Vegan Mint Chocolate Ice Cream in the Vitamix
- Add the coconut cream, Fresh mint leaves for the mint flavor (and mint extract or peppermint extract if using), maple syrup, vanilla bean paste, or Vanilla Extract, and coconut oil.
- Blend on high until ultra smooth and creamy, this typically takes about 2-3 minutes in my Vitamix.
- Insert the popsicle sticks into the molds as shown in the images. Pour the heavy cream filling into the silicone molds.
- Cover and place your Vitamix ice cream in the freezer for about 2-3 hours depending on how cold your freezer is. Keep the bars in the freezer until the minute you are ready to dip them in the melted chocolate.
- Melt the dark chocolate chips to package instruction, aiming for just barely melted all the way and not really hot.
- Dip the homemade ice cream bars into the chocolate one at a time. Let the extra chocolate drip off and then lay them down, rounded side up, on the wax paper. The chocolate should harden almost immediately.
- Melt the white chocolate the same way and use either a piping bag or a fork to drizzle across the tops of the chocolate bars, this too will harden quite quickly.
Tips Tricks and FAQs
- When making this recipe you will want to place your coconut cream in the fridge for at least 6 hours for the layers to separate because you only want to use the thick cream (no the syrupy water) to make this recipe. You can avoid this step with a higher quality coconut cream IF it has been sitting on the shelf for 1 week. Do not shake it!
- In order to make this all the time keep a can of coconut cream in the fridge all the time.
- You will want to soak your cashew bits in water overnight. You can also choose to boil 2 cups of water then remove from heat and pour over cashews and let them soak in the water for 1 hour. Once soaked dry nuts and place in blender.
- Be sure you blend until it is a smooth creamy consistency. This usually takes 2-3 minutes.
- This recipe can easily be doubled or cut in half.
You will want to enjoy this mint ice cream right away or store them in an airtight container for 3 weeks.
More Recipes you will love
- 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
Optional, at least 6 hours before making these, place the can of coconut cream in the fridge so the layers will separate. You want the thick cream, not the syrupy water. I will say that with quality cans of coconut cream I will sometimes skip this step and as long as the can have been sitting undisturbed on your shelf for a week or so it should still be nicely separated, just make sure not to shake it up while opening. In general, I try to always keep a can in the fridge so it is just ready to go when we get that craving for these bars. Which... is often!
Soak the cashew bits in clean water overnight OR boil about 2 cups of water, remove the pot from the heat and pour in the cashews. Let them soak for 1 hour. When the soaking time is up, thoroughly dry the nuts and transfer them to your high-powered blender. Add the coconut cream, mint leaves (and peppermint extract or oil if using), maple syrup, vanilla bean paste, and coconut oil. Blend on high until ultra-smooth and creamy, this typically takes about 2-3 minutes in my
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 399Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 270mgCarbohydrates: 51gFiber: 2gSugar: 35gProtein: 5g