Happy National Ice Cream Day! I’ve been waiting oh so patiently for this day to arrive! If ever there was a great day to celebrate, National Ice Cream Day is one of the perfect ones. I’ve teamed up once more with my fellow Food Holiday Bloggers to bring you 11 delicious and brand spanking new ice cream recipes. I can guarantee you’ll find at least one way to celebrate today within this list! Many of the recipes are no churn, which is even better! I’ve been loving the So Delicious Coconut Almond Bar Minis that you find in your freezer section and wondered if I would be able to replicate the same thing at home. I was so happy when I found the perfect base for the ice cream bars that had the thumbs up on every ingredient.
With summer being as hot as its been I am constantly looking to the freezer to find something I can cool down with. My No Churn Neapolitan Ice Cream and Nutty Salted Caramel Ice Cream are two of my favs to reach for (that is if I don’t have a stash of Kiwi Limeade Popsicles, Peach Mango Popsicles, or Sweet & Tart Strawberry Lemon Popsicles readily available). The great thing about these Coconut Almond Bars is that they are ‘Steve approved’. When recipe is given the stamp of approval by my husband, I know it’s a good recipe. You will need an ice cream maker and a popsicle mold for the recipe – but I highly recommend investing in both – they will be worth it for this recipe and a whole slew of others! Oh happy day! Get out an celebrate!
Items used in this post:
Coconut Almond Bar
- 2 13-15 oz. cans full-fat coconut milk
- 1/2 c. honey
- 1/4 tsp. salt
- 1 tablespoon arrowroot starch can also use 2 tbsp. cornstarch
- 1 1/2 tsp. vanilla extract
- 1 c. melted chocolate milk or dark
- 1/2 c. chopped almonds
At least 24 hours before you plan to churn the ice cream, put the ice cream machine's bowl in the freezer to freeze. It should be frozen solid before using.
Vigorously shake the coconut milk to incorporate the layers. Set aside 1/2 cup coconut milk, pour the rest into a 2-qt. saucepan. Add the honey and salt to the coconut milk. Warm on the stove over medium-low heat, stirring occasionally, until the honey has completely dissolved into the coconut milk, 1 to 2 minutes.
Measure the arrowroot starch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the completely dissolved. Pour the cornstarch mixture into the warm coconut milk while whisking gently. Heat the ice cream base until thickened. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
Remove the base from heat and stir in the vanilla. Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the fridge. Cover the container and refrigerate for at least 4 hours or for up to 3 days.
Begin churning the ice cream:
Remove the base from the fridge. It should be completely chilled (and possibly slightly pudding-like in texture). Pour the base into your ice cream machine and begin churning. Churn until the ice cream is the consistency of soft-serve. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated. Transfer to Popsicle molds. Freeze for at least 4 hours up to overnight.
Once popsicles are frozen solid prepare your topping. Using a double boiler melt chocolate until smooth. In a shallow bowl mix together melted chocolate and chopped almonds. Cool until almost room temperature but not cooled solid. With a spoon, carefully cover each popsicle with the melted chocolate mixture. Re-freeze until solid. Keep frozen until ready to enjoy!
Adapted from The Kitchn