Coffee Caramel Ice Cream Bars

I have been enjoying making my own ice cream lately, and these bars are SO heavenly. If you love the coffee-caramel-chocolate combo, these will be your new favorite summer treat! They have a creamy dairy free coffee ice cream base with swirls of vegan caramel. They are coated with a decadent dairy and refined sugar free chocolate shell with a sprinkle of chopped almonds for a little bit of a crunch texture. You will fall in love with these Coffee Caramel Ice Cream Bars!

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Why you will love this recipe

They have a good coffee flavor and a drippy caramel center.
They are made without any dairy, gluten, or refined sugars.
They are pretty soft to bite into straight out of the freezer.
They have a delicious and decadent chocolate shell with a touch of chopped almonds for a crunchy texture.
They are a fun treat to enjoy on a hot summer day when you need to cool down.
They are made with real food ingredients and are packed with healthy fats.

What you will need

Raw Cashews – Did you know that when you soak raw cashews in hot water then drain them and add to a blender, it makes such a creamy base for ice cream? It is a game changer for non icy ice cream cream texture!

Coconut Milk – This is the base for the ice cream to make it dairy free.

Almond Butter – Blending up some nut butter in the ice cream mixture helps with the creamy texture. you can also use cashew or peanut butter if you prefer.

Coconut Sugar – This is what we will use to sweeten the ice cream and the caramel with. It is a great alternative for brown sugar and gives such a delicious flavor.

Instant Coffee – We will make a coffee concentrate out of instant coffee and hot water. This will give the ice cream bars a great coffee flavor.

Coconut Cream – WE will make the dairy free caramel sauce by using coconut cream as the base.

Chocolate – I use a dairy and refined sugar free chocolate by the brand Hu Kitchen.

Coconut Oil – We will melt the chocolate with a little bit of coconut oil to thin it out for dipping the ice cream bars in.

Chopped Almonds – This adds a fun crunchy texture to the ice cream bars.

Vanilla Extract – This adds a delightful flavor note to the coffee ice cream.

How to make the coffee caramel ice cream bars

First, soak the cashews in hot water for at least 1 hour or overnight. Next, Make the caramel by adding the coconut cream and 2/3 cup coconut sugar to a small saucepan on the stove over medium heat. Bring to a bubble and then turn heat to low and let simmer for about 20-25 minutes to thicken while stirring somewhat frequently. Let the caramel cool down for a few minutes.

Drain the water from the cashews and add them to a blender along with the coconut milk, almond butter coffee, coconut sugar, and vanilla extract. Once the coffee ice cream mixture is smooth and creamy, pour evenly into 8-10 small ice cream bar molds to about halfway. Add the caramel to a piping bag or use a spoon to drizzle some in the middle of the ice cream bars.

Then, fill the ice cream molds to the top with the remaining ice cream mixture and then set them in the freezer for 4 hours. Melt the chocolate chips with the coconut oil and pour into a small glass jar about 2/3 of the way(make sure there’s enough room to dip the ice cream bars.) Take the ice cream bars out of the freezer and dip into the melted chocolate.

Drizzle some more chocolate on the outside and add chopped almonds. Enjoy!

Other recipes you will enjoy

Snickers Klondike Bars

Coffee Crunch Yogurt Bark

Cookies N Cream Coffee Ice Cream

Coffee Caramel Ice Cream Bars

colorfulsuperfoodie

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Prep Time 1

Freeze time 4

Total Time 5

Course Dessert

Cuisine American

Servings 10 Ice Cream Bars

Ingredients

For the ice cream

2 cups raw cashews
1 can full fat coconut milk
1/3 cup creamy almond butter
1/2 cup coconut sugar
2 tbsp instant coffee mixed with 2 tbsp hot water
1 tbsp vanilla extract

For the caramel

1 cup full fat coconut cream
2/3 cup coconut sugar

Other ingredients

1 1/2 cups df chocolate chips
1 tbsp coconut oil
1/3 cup chopped almonds

Instructions

Soak the cashews in hot water for at least 1 hour or overnight.
Make the caramel by adding the coconut cream and 2/3 cup coconut sugar to a small saucepan on the stove over medium heat.
Bring to a bubble and then turn heat to low and let simmer for about 20-25 minutes to thicken while stirring somewhat frequently. Let the caramel cool down for a few minutes.
Drain the water from the cashews and add them to a blender along with the coconut milk, almond butter coffee, coconut sugar, and vanilla extract.
Once the coffee ice cream mixture is smooth and creamy, pour evenly into 8 small ice cream bar molds to about halfway.
Add the caramel to a piping bag or use a spoon to drizzle some in the middle of the ice cream bars.
Fill the ice cream molds to the top with the remaining ice cream mixture and then set them in the freezer for 4 hours.
Melt the chocolate chips with the coconut oil and pour into a small glass jar about 2/3 of the way(make sure there's enough room to dip the ice cream bars)
Take the ice cream bars out of the freezer and dip into the melted chocolate.
Drizzle some more chocolate on the outside and add chopped almonds. Enjoy!

Keyword Caramel apple, chocolate shell, coffee caramel bars, coffee ice cream, Dairy free, froxzen treats, ice cream bars, Summer desserts, vegan recipes