Classic Vegan Chocolate Ice Cream Bar

From Pascha's Kitchen

Classic Vegan Chocolate Ice Cream Bars - Better Than Store-Bought! If you're craving a nostalgic frozen treat but want something cleaner, creamier, & dairy-free, Pascha Chocolate has your summer dessert covered.

These Classic Vegan Chocolate Ice Cream Bars are the ultimate elevated version of a store-bought favorite—think bold cacao flavor, crunchy toppings, & a creamy center, all without the dairy, fillers, or mystery ingredients.

Made with real food and layered in rich, Rainforest Alliance Certified chocolate, this two-step coating process brings texture, flavor & indulgence to every bite.

The original Store-Bought Bar contains:

❌ Corn Syrup

❌ Carrageenan (linked to gut inflammation)

❌ Palm & Soybean Oils

❌ Artificial Flavors

❌ Mono & Diglycerides

❌ 17 total ingredients — including ultra-processed fillers and known carcinogens

We said: No thanks.

Then we made our own, using Pascha Chocolate — made with just a few clean, organic ingredients.

✔ Top 9 Allergen-Free

✔ Dairy-Free & Vegan

✔ Family-Friendly

✔ Real Flavor, Zero Junk

All the nostalgic taste, none of the toxic extras.

Why This Bar Beats the Classics

Most conventional chocolate-covered ice cream bars rely on milk, corn syrup, artificial flavors, emulsifiers, & gums to achieve that "shelf-stable" smoothness.

Our MINIMAL INGREDIENT recipe keeps it real:

No Dairy
No Refined Sugar
No Soy, Gluten, or Additives
No Compromise on Flavor

Instead, we double-dip these bars in rich, Organic Pascha Chocolate—first using our smooth 55% Dark Chocolate, and then a bold second layer of 70% Cacao with Arabica Coffee, both blended with coconut oil for that perfect snappy shell.

A Quick Dip into Ice Cream Bar History & What’s Changed

Chocolate-covered ice cream bars first emerged in the 1920s as a novelty dessert in the U.S., combining the best of creamy vanilla ice cream & crisp chocolate shell.

Originally, they were made with just a handful of ingredients—real cream, real sugar, & real chocolate.

When the frozen dessert market boomed, manufacturers extended shelf life, cut costs, & keep texture intact during shipping & storage, by introducing:

Corn syrup
Artificial flavors
Emulsifiers - mono- & diglycerides
Gums - carrageenan & guar gum
Refined oils - palm & soybean

Even “better-for-you” or vegan-labeled versions often contain glucose syrup, soy lecithin, and flavor enhancers to mimic richness and mouthfeel.

That’s why we created a version that skips the shortcuts and brings back the magic—with minimal ingredients, bold cacao flavor, and no junk.

Why Most Store-Bought Ice Cream Bars Don’t Make the Cut

Even brands labeled Vegan, Paleo, or Plant-based can still sneak in high amounts of refined sugar, added gums, & processed oils. From maltodextrin, glucose syrup to soy lecithin & guar gum, these ingredients extend shelf life—but don’t do your body any favors.

At Pascha Chocolate, we believe indulgence should never come at the expense of clean, simple ingredients.

What You’ll Love About This Recipe

Double Chocolate Shell

Dip half your bars in a luscious, melted Pascha dark chocolate (55 % cacao first), sprinkle with cacao nibs & sea salt, then freeze. After setting, repeat with a second layer using a 70 % cacao bar blended with coconut oil & extra nibs.

Customizable

Start with any Vegan or Paleo chocolate ice cream—homemade or store-bought—pressed into a pan & frozen, then cut into bars before coating.

Textural Contrast

The creamy, firm ice cream interior pairs beautifully with the crisp, slightly crunchy chocolate layers & nib finishes.

Clean Ingredients You Can Trust

You don’t need a degree in chemistry to read our ingredient list. Unlike many mainstream frozen desserts filled with gums and artificial stabilizers, this treat features just a few plant-based ingredients & Pascha Chocolate.

Ingredients:

One batch of The Best Paleo Chocolate Ice Cream (Or your favorite Vegan Chocolate Ice Cream)
2 bars Pascha Chocolate (We used one 55% Cacao Dark Chocolate Bar & one bar 70% Cacao with Arabica Coffee)
2 tbsp Coconut Oil, divided
1 tbsp Cacao Nibs
Sea Salt
Extra Cacao Nibs for Topping

Directions:

Prepare a batch of chocolate ice cream and freeze in a square pan. If using store-bought ice cream, soften slightly and press into pan then re-freeze.
When the ice cream is firm, prepare a baking sheet with parchment paper and set aside.
Melt one bar of Pascha Chocolate in a double boiler. Once chocolate is melted add 1 tbsp of Coconut Oil. Place into a dish for dipping. We used a shallow pan.
Cut ice cream into squares or bars of desired size. Coat half of them in chocolate and place on baking sheet. Top with desired toppings. We use cocoa nibs and a pinch of sea salt. Return to freezer to harden.
Melt second bar in double boiler. Once melted, stir in 1 tbsp Coconut Oil and 1 tbsp cocoa nibs (if desired). Coat the rest of the ice cream bars in chocolate and place on a baking sheeet. Return to freezer.
Serve straight from the freezer. Enjoy!