It’s officially summer, it’s expected to hit the 90s next week, we still need some comfort, ergo these Cherry Chocolate Coconut Ice Cream Bars to the rescue! They are a healthyish, creamy, cherry, chocolaty refreshing, cool treat! I scream, you scream….!
As we head into the dog days of summer, I was craving a cool treat that wasn’t loaded with dairy and sugar and other artificial ingredients. So, I created my own. I found these cute little popsicle molds from amazon, that came with sticks and little bags for them. So cute. Plus, I can use these for making cake pops too!
Any who, the coconut cream bars. I had more bing cherries in my fridge and dark chocolate chips in my cupboard (what am I a 100 year old lady? 😉 ) so I thought that would be a good combo for my cream bars! I kept them dairy free using coconut milk and coconut cream, zero refined sugars, only a small amount of Dolcedi sweetener (derived from apples) a little vanilla extract and that’s it! Oh, and of course I had to add booze to it, so a little cherry brandy (totally optional). Now, that’s it! Comes together in under 10 minutes, just have to freeze! In no time, well in about 6 hours, you will have your tasty summertime creamsicle!
An easy dark chocolate drizzle to add just a tad more chocolaty goodness! Chocolate is good for the brain, I promise, I read it on the “information super highway” 🙂
These are so cute and little, seroulsy only like 2.5 inches long, so go ahead and have two back to back, I’m not the boss of you.
Indulge this weekend without all the guilt, make these perfect little Cherry Chocolate Coconut Ice Cream Pops for your next cool craving. Make a double batch and enjoy at your discretion all summer long! Bring on the heat!
Happy Weekending & Screaming It!
Diane
- 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
- Place the popsicle sticks in the molds and place the molds on a baking sheet and set aside.
- 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.
- 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).
- Gently pour the coconut mixture into the prepared molds. Carefully place the baking sheet in the freezer and let freeze for 6hrs to overnight.
- Drizzle with Chocolate:
- 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.
- Let cool at room temp for a few minutes. Place in a piping bag or squeeze bottle with small round opening.
- 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.
- Enjoy!
These sound delicious! We’re on a fresh cherry binge right now. What a great way to use some of the giant packages we buy!