If you're looking for a delicious dairy-free treat to beat the heat this summer, you have to try these Creamy Coconut Ice Cream Bars! They're super easy to make and you only need a few basic ingredients.

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Jump to:

• Why You'll Love This Recipe
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Expert Tips
• Recipe Variations
• How to store leftovers
• Recipe Card
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• 💬 Reviews

Why You'll Love This Recipe

Coconut Ice Cream Bars are the perfect treat to enjoy on a hot summer day!

I love making popsicles at home because you can achieve similar results to store bought popsicles without all the extra additives, food dyes, and ingredients you can't pronounce.

Allergy Friendly

If you're looking to satisfy your ice cream craving with a healthier treat, you'll love these homemade popsicles! This recipe is dairy-free, soy-free, gluten-free, vegan, and nut-free!

They're also lower in sugar compared to store bought ice cream bars!

Easy

The best part about this recipe is that you don't need an ice cream machine or any fancy equipment!

Just blend all the ingredients together in a high-speed blender, pour into silicone popsicle molds, and freeze for 5-6 hours. (The hardest part is waiting for them to freeze.)

Kid Friendly

This simple recipe is great to make with kids. Smaller popsicle molds are perfect for kid sized portions, but you can also make larger popsicles like I did!

Side note: Both popsicle molds linked include the wooden sticks!

🍴Ingredient Notes

• Full Fat Coconut Milk - Canned coconut milk has a thicker consistency compared to regular coconut milk in a carton. For this recipe you will use the entire 13.5 ounce can. (Thick part at the top & the liquid at the bottom.)
• Finely Shredded Coconut - I always use finely shredded unsweetened coconut.
• Filtered Water - If you want the ice cream bars to be extra creamy, you can swap the water for any dairy-free milk like coconut milk or almond milk.
• Sweetened Condensed Coconut Milk - This gives the ice cream bars their sweet flavor and silky texture.
• Vanilla Extract - A little vanilla extract gives these coconut bars a rich flavor.

Chocolate Layer

For the "magic shell" chocolate coating you'll need about ⅓ cup of dark chocolate chips and 1 teaspoon of coconut oil melted together. Heat in 20 second increments in the microwave until it's silky smooth.

Dip the top of the frozen ice pops in the melted chocolate and it will almost instantly harden! To prevent them from sticking, place the chocolate dipped ice cream bars on a parchment paper lined baking tray or large plate.

My favorite dairy-free and soy-free chocolate chips are Pascha and Hu Kitchen.

🍴Step by Step Instructions

Step 1: Add Ingredients into Blender

Add the can of full fat coconut milk, filtered water, sweetened condensed coconut milk, and vanilla extract into a high-speed blender.

Step 2: Blend Coconut Mixture

Blend the coconut mixture on high until it's smooth and creamy. Then add in the shredded coconut and pulse a few times.

Step 3: Pour into Popsicle Molds & Freeze

Pour the coconut mixture into your favorite popsicle molds. Add a popsicle stick into each mold and freeze for 4-6 hours.

Step 4: Remove Ice Cream Bars from Freezer

Once the coconut bars are frozen, remove them from the freezer and let the mold sit on the counter for 5-10 minutes.

Carefully remove each one from the popsicle mold and place in an airtight container in the freezer until you're ready to serve!

Step 5: Dip Bars in Dark Chocolate

Optional, but highly recommended - dip the end of each frozen bar into melted dark chocolate and sprinkle with extra coconut flakes.

Expert Tips

• Place the popsicle molds under warm running water to loosen them up for easy removal!
• Don't stick the wooden sticks in too far or else they will be hard to hold.
• Save the leftover sweetened condensed milk in an airtight container in the refrigerator until you're ready to make more popsicles!
• Make sure the popsicles are frozen solid before removing from molds. It takes about 5-6 hours to freeze.

If you have leftover sweetened condensed coconut milk, try making my Dairy-Free Chocolate Ice Cream Bars or Dairy-Free Orange Ice Cream Bars!

Recipe Variations

• Completely coat the ice cream bars in melted chocolate and sprinkle with chopped almonds to make them taste like frozen almond joys!
• For an extra layer of flavor, toast the coconut until it's golden brown. Sprinkle the toasted coconut on top of each chocolate bar.
• Swap the dark chocolate for white chocolate to switch up the flavor profile.
• My favorite fruit to add into the coconut mixture is pineapple! Chop fresh pineapple into small pieces and add into each coconut bar before freezing.

How to store leftovers

After you remove the popsicles from the silicone mold, place in an airtight container in the freezer.

More frozen recipe ideas!

After you make these Creamy Coconut Ice Cream Bars, make sure to leave a comment & rate the recipe!

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