Homemade Eskimo Bars
A Delicious Homemade Ice-Cream Dessert for your kids and loved ones
Cost: 250
Materials
Ingredients For Dairy-free Ice Cream Base
- 1 Cup Water
- ½ Cup Raw Cashews
- 1 Tablespoon Coconut Nectar
- 1 Teaspoon Chia Seeds
- 1¼ Teaspoon Vanilla Extract
Ingredients For Dairy-free Chocolate Coating
- ½ Cup Cocoa Powder
- 6 tablespoons Coconut Oil
- 2 tablespoon Coconut Nectar
- ½ teaspoon Halal Vanilla Extract
- 1 pinch Salt
Instructions
Instructions For Dairy-Free Ice Cream Bars
- Blend the Base: Combine cashews, water, coconut nectar, chia seeds, and vanilla in a blender. Blend until smooth and creamy.
- Fill the Molds: Pour the mixture into ice pop molds, leaving a little room at the top. Freeze for about 8 hours or until solid.
- Prepare the Chocolate Coating: Mix cacao powder, melted coconut oil, and a pinch of sea salt until smooth.
- Coat the Bars: Once the bars are frozen, dip them into the chocolate coating, ensuring they’re fully covered. The chocolate will harden almost instantly.
Instructions For Homemade Eskimo Bars
- Bake the Brownies: Follow your favorite recipe or use a mix. Once baked, let them cool completely before adding the ice cream layer.
- Add Ice Cream: Spread softened vanilla ice cream over the cooled brownies. Freeze until firm.
- Cut into Bars: Once the ice cream is solid, cut the brownies into squares.
- Dip in Chocolate: Melt semisweet chocolate with coconut oil. Dip each bar into the chocolate and quickly place them on a lined baking sheet. Freeze again until the chocolate is set.
Notes
Here are some tips to ensure your ice cream bars turn out perfectly:
- Use High-Quality Ingredients: The better the chocolate and vanilla, the tastier your bars will be.
- Work Quickly: When dipping the bars in chocolate, move fast to prevent them from melting.
- Customize: Feel free to add in extras like nuts or sprinkles before the chocolate sets.