Mango Coconut Vegan Ice Cream Bars

These dairy-free Mango Coconut Ice Cream Bars are a creamy, dreamy frozen treat made for hot summer days. Sweet, ripe mangoes are blended with smooth coconut cream to create a luscious ice cream base bursting with tropical flavor, then frozen into bars and dipped in a crunchy white chocolate and shredded coconut coating. They're simple to make, stunning to serve, and impossible to resist.

Author: Chloe's Creative Kitchen

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 6 servings

Calories: 404 kcal per serving

Ingredients

1 cup - Coconut Cream, room temp
1 cup - Mango
¼ cup - Agave Nectar Syrup, or maple syrup
1 tsp - Vanilla Extract
1 cup - Organic Vegan White Baking Chips - Pascha Chocolate Co.
2 tablespoons - Coconut Oil
¼ cup - Coconut

Instructions

Add coconut cream, mango, agave, and vanilla into a blender. Blend until completely smooth.
Pour the mixture into popsicle molds and add popsicle sticks. Freeze until solid, at least 4 hours.
Once the ice cream bars are frozen, add white chocolate chips and coconut oil to a microwave-safe bowl. Heat in the microwave in 30 second increments, stirring between each, until smooth. Let cool to room temperature or just barely warm, but still a drippy consistency. Stir in shredded coconut until well distributed.
Remove the bars from the molds and place onto a parchment-lined tray. Working quickly, dip the bars one at a time into the white chocolate coconut mixture, using a spoon to help coat as needed. You can either fully coat the bars or dip them halfway. Let any excess chocolate drip off, then return the bars to the parchment-lined tray.
Place the bars back into the freezer for 10-20 minutes for the white chocolate to harden. Serve immediately or keep in a freezer-safe container in the freezer to enjoy later.

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