"Monday’s could always use an extra dose of caffeine and if it’s frozen on a stick, even better right! No churn coffee ice cream enrobed in a dark chocolate toasted almond shell."
Coffee Ice Cream Bars
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
These no-churn coffee ice cream bars are dipped in dark chocolate and topped with toasted almonds. The ice cream is made with heavy cream, instant coffee, and sweetened condensed milk. The mixture is poured into the molds and chill overnight in the freezer until set. These ice cream bars couldn't be easier, making them perfect for a quick summer dessert.
Check out our Ice Cream feed edited by Alanakysar, featuring Vegan Chocolate Popsicles by @therawberry and Almond Espresso Ice Cream Bars by @crumbleberrybakery.
Jump to Section
- Recipe Card
Recipe Card
Coffee Ice Cream:
ingredients
- 2 cups heavy cream, cold
- 1 1/2 tablespoons instant coffee/espresso powder
- 1 teaspoon vanilla extract
- 1 14 ounce can sweetened condensed milk
Almond Chocolate Shell:
ingredients
- 16 ounces dark chocolate, roughly chopped
- 5 tablespoons coconut oil
- 1/3 cup toasted almonds, chopped
Method
Step 1
Whip chilled heavy cream to soft peaks. Add espresso powder, vanilla, and condensed milk. Continue to whip to stiff peaks.
Step 2
Insert wooden sticks into ice cream molds. Add the coffee ice cream to the molds leveling the tops using an offset spatula.Freeze for at least 6 hours, overnight is best.
Step 3
Prepare chocolate shell. Combine chopped chocolate and coconut oil in a large bowl.Using a microwave or a double boiler gently melt mixture and stir often to ensure even melting. Once mixture is smooth, remove from heat. Fold in chopped almonds and pour into a tall glass or mason jar.
Step 4
Dip frozen ice cream bars into melted chocolate mixture. Enjoy immediately, or place into freezer.