Cherry Chocolate Coconut Ice Cream Bars.
 
Prep time
Total time
 
Author:
Serves: 12-16
Ingredients
  • Equipment Needed:
  • Popsicle Molds
  • Creamsicles:
  • 1 can full fat coconut milk
  • 1 can unsweetened coconut cream (Top solid part only, reserve the water for another use)
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ¼ cup Dolcedi Organic sweetener (can sub coconut nectar or honey)
  • ⅓ cup pitted chopped fresh bing cherries
  • ⅔ cup dark chocolate chips separated
  • 2 to 4 tbsp. Cherry brandy (optional)
  • 1 to 2 tsp. coconut oil or non-hydrogenated vegetable shortening
Instructions
  1. Place the popsicle sticks in the molds and place the molds on a baking sheet and set aside.
  2. In the container of a high speed blender add the coconut milk, cream, extracts, brandy and sweetener. Blend to combine, about 2 to 3 minutes.
  3. Add the desired amount of chopped cherries and chocolate chips (reserving ⅓ cup for the drizzle later) into the unfilled molds (add as little or as much as you want).
  4. Gently pour the coconut mixture into the prepared molds. Carefully place the baking sheet in the freezer and let freeze for 6hrs to overnight.
  5. Drizzle with Chocolate:
  6. Using the reserved chocolate chips, add to a heat proof bowl and add the coconut oil or shortening to the chips. Microwave in 30 second intervals until completely melted and smooth.
  7. Let cool at room temp for a few minutes. Place in a piping bag or squeeze bottle with small round opening.
  8. Remove the creamsicles from the freezer and unmold then place on parchment paper. Drizzle the chocolate over the pops, as much as you want. It will set really quick. Store the popsicles in closed bags or wrapped in plastic wrap in freezer bags for up to 3 months.
  9. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/06/27/cherry-chocolate-coconut-ice-cream-bars-i-scream-you-scream/