I am seriously debating manufacturing these “Nestle Copycat” Nut Free Coconut Ice Cream Crunch Bars because they are so darn good. And they certainly taste better than the real thing that is laced with corn sweetener, carrageenan, dairy, artificial color, refined sugar, and partially hydrogenated fat, ick! The Betty Rawker Coconut Crunch Bar is just the opposite, as it is simply made with pure ingredients, just: coconut milk, organic maple syrup or honey, raw organic cacao, organic coconut oil, toasted coconut, and sea salt. That’s it!!
Until I get my superfood ice cream company up and running, I will happily share this secret ice cream recipe with you! And it couldn’t be any simpler, really! And these bars are one of the most affordable treats I have made yet!
I have tested many popsicle molds out there, and let me tell ya THIS POPSICLE MOLD is by far the best I have used. #1 You can easily make 10 bars at a time, #2 These molds are the type you use regular old fashioned wood popsicle sticks with, as it’s no fun to track down the reusable plastic ones, instead, I just grab a Crunch Bar to go and compost the stick. #3 For those of you who don’t own ice cream machines, THIS is the perfect ice cream treat recipe you can easily make without an ice cream machine!
IMPORTANT NOTES: This mold makes the perfect sized ice cream bars, but be warned, you NEED to run the popsicle mold under warm/hot water to release the ice cream bars from the mold when they are done. Also be WARNED, the top part of the mold that holds the sticks in place gets really stuck on there after the popsicles fully freeze, especially when the sticks readjust themselves and freeze at random angles, so what I do is stick this in the freezer, set the timer for 2 hours, then go pull the top off, and let the pops continue to freeze. You will see what I mean when you use this model. Don’t forget this important step, or it will be frustrating getting the top off, very frustrating. And be sure to order some wooden popsicle sticks too!!
Pictured above is the Coconut Milk I use! I get these 33 ounce cartons for ONLY $3.79 at our local Asian Market. A steal of a deal for this huge 33 ounce carton which equals 4 cups of coconut milk. You can also order them from Amazon.com – Click Here – but I highly suggest shopping around and checking the shelves at an Asian grocery, and stocking up when you find them. This Aroy-D brand has no guar gum, no carrageenan, no stabilizers, and no BPA. This carton will actually make more than 10 popsicles, you will be left with an extra cup of coconut milk that you can use for making Tom Kha, chocolate milkshakes, or coconut curry with.
So this recipe is SUPER EASY! It looks like there is some work involved, but really couldn’t be easier!
Coconut Crunch Ice Cream Bar Recipe:
- 2 3/4 cups coconut milk
- 1/2 to 2/3 cup sweetener, maple syrup or coconut nectar (or honey = not vegan)*
- 2 teaspoons vanilla
- Blend ingredients on high in a blender.
- Pour into popsicle molds, cover with lid, and add in popsicle sticks. Be sure to gently add the sticks, so they just bob in the molds, and are still sticking out the top. These will expand when freezing, so leave a 1/4″ gap in each slot!
- Set a timer for 90 minutes from now. Put popsicle mold in the freezer. In 90 minutes, pull it out, pull off the top, make sure all the sticks are as straight as can be and place back in the freezer to fully set (without the top, see notes above.)
- Patiently wait another 3 to 6 hours. Remove popsicle mold from the freezer.
- NOTE: You will need to run the base of the popsicle mold under warm/hot water to help release each ice cream bar. Do this carefully as to not get any water in the top of the ice cream bars.
- Follow the chocolate sauce recipe below.
*Feel free to adjust the sweetener to your liking!
Chocolate Sauce Coating Recipe:
- 1/3 cup coconut oil
- 1/3 cup raw cacao or cocoa powder
- 1 Tablespoon maple syrup*
- pinch sea salt
- 3 Tablespoons chopped toasted coconut (or freeze dried raspberries, chopped nuts or seeds)
- Line a small sized baking sheet with parchment paper and set it in the freezer.
- Set a medium sized frying or saute pan on the stove, over medium heat.
- Once the pan is hot, pull it off the heat, and TURN OFF the heat.
- Add coconut oil and gently melt it, then stir in cacao powder, maple syrup, and sea salt. Your goal is to melt the chocolate sauce at the coolest temperature possible to get it to a nice smooth sauce. Stir well. If needed, place back onto the heat for a very short time.
- This chocolate sauce is coconut oil based, so it will act like a “magic shell” when it hits a cold surface, such as these ice cream bars, and instantly harden up. (Just coat all the sides, but don’t worry about coating the bottom of the bar by the stick, I just left this part exposed to the ice cream)
- Take each ice cream bar out of the mold (remember to use hot water to help release bars from the mold) and roll each bar in the chocolate sauce, then sprinkle on side with toasted coconut. Set each bar on a baking sheet lined with parchment paper, and place them back in the freezer to set for a few minutes.
- To make this recipe AIP or SCD friendly, just omit the cacao powder and maple syrup, and dip each ice cream bar in melted coconut oil, then added your toppings.
- Be ready to sprinkle your toppings right after dipping in the chocolate sauce, as this magic chocolate shell firms up really quickly. Kids are sure to enjoy helping you make and eat these ice cream crunch bars!!
*I have found in all my chocolate making adventures that maple syrup really does make the best chocolate sauce. The maple syrup helps to form a nice smooth chocolate, whereas honey is tricky to combine with cocoa powder, and will usually separate.
Also featured on Gluten Free Wednesdays
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