Nutty Mocha Ice Cream Bars

Delicious mocha ice cream bars with a coconut-chocolate coating dipped in roasted hazelnuts. An elegant treat for the summer heat!

Preparation

Ice Cream Base
  1. In a saucepan over medium heat, combine the Natrel, cream, espresso, and sugar, stirring occasionally until it just starts to boil.
  2. Add the cornstarch-milk slurry and stir until slightly thickened.
  3. Pour over the cream cheese and whisk until it is well incorporated and no lumps remain.
  4. Add the Crème de Cacao and/or vanilla extract.
  5. To speed up the cooling process, pour into a gallon sized re-sealable bag and place over an ice bath to cool. Process according to your ice cream maker’s instructions.

 

Freezing
  1. Spoon your ice cream into your popsicle containers and stick a popsicle stick in the centre, making sure the stick is inserted quite deep into the bar.
  2. Allow to freeze solid before removing from the container (4-5 hours).
  3. Lay the bars on a tray lined with waxed paper and let freeze for another hour or two.

 

Coating
  1. Melt the chocolate and coconut oil over a double boiler and stir to combine well.
  2. Allow to cool until almost at room temperature.
  3. Pour the chocolate into a glass just larger then the diameter and height of your ice cream bar. Working quickly, dip the bar into the chocolate allowing it to cover the bar.  
  4. Gently shake off any excess chocolate before placing the bar on a waxed paper and sprinkling on your topping of choice. Work fast as the chocolate will harden quickly. Place back in the freezer until ready to serve.

Elemental Custard

Toronto, Ontario

Follow Mara’s healthy eating adventures on her blog, Elemental Custard.

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