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Coconut Almond Bar

Looking for a delicious better-than-store-bought bar? These coconut treats are every bit as delicious as you'd expect them to be!
Course Dessert
Cuisine American
Keyword Coconut Almond Bar, Coconut Almond Ice Cream
Prep Time 45 minutes
Cook Time 8 minutes
Chill 4 hours
Total Time 53 minutes
Servings 12
Calories 321 kcal
Author Yvonne


  • 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


  1. 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.

  2. 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. 

  3. 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.

  4. 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:

  1. 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.

  2. 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!

Recipe Notes

Adapted from The Kitchn

Nutrition Facts
Coconut Almond Bar
Amount Per Serving
Calories 321 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g100%
Sodium 52mg2%
Potassium 277mg8%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 18g20%
Protein 4g8%
Vitamin C 0.7mg1%
Calcium 43mg4%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.