Classic Vegan Chocolate Ice Cream Bar

From Pascha's Kitchen

Here’s a deliciously rich, dairy‑free treat from Pascha Chocolate’s kitchen: the Classic Vegan Chocolate Ice Cream Bar. A sophisticated twist on store‑bought ice cream bars, it elevates your favorite vegan chocolate ice cream with an indulgent two‑step coating process—perfect for chocolate lovers!

🍫 What You’ll Love

  • Double chocolate shell: Dip half your bars in a luscious melted Pascha dark chocolate (55 % cacao first), sprinkle with cacao nibs and sea salt, then freeze. After setting, repeat with a second layer using a 70 % cacao bar blended with coconut oil and extra nibs.
  • Customizable: Start with any vegan or paleo chocolate ice cream—homemade or store‑bought—pressed into a pan and frozen, then cut into bars before coating. 
  • Textural contrast: The creamy, firm ice cream interior pairs beautifully with the crisp, slightly crunchy chocolate layers and nib finishes.

Ingredients:

Directions:

  1. 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.
  2. When the ice cream is firm, prepare a baking sheet with parchment paper and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve straight from the freezer. Enjoy!

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