Rich, creamy, and chilled to perfection, these bars deliver a tropical escape with every bite. These Coconut Ice Cream Bars are incredibly easy to make, using just a blender and a few pantry staples to create a smooth, dairy-free treat. Ethan loves dipping them in chocolate, and I love that they come together without an ice cream machine. Grab your molds, because these coconut popsicles are the cool relief you need this summer.
Why You'll Love This
There is something uniquely satisfying about biting into these Coconut Ice Cream Bars on a warm afternoon. They offer a lush, velvety texture that rivals any store-bought dairy version, thanks to the combination of full-fat coconut milk and sweetened condensed coconut milk. This recipe is completely dairy-free, making it a crowd-pleaser for families with different dietary needs. You get all the indulgence of traditional ice cream with the convenience of a simple blender method. These coconut milk ice cream bars are proof that you don't need complicated equipment to make a dessert that feels special.
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Ingredients
These simple components come together to create Coconut Ice Cream Bars that are both creamy and refreshing. The secret to the texture lies in using high-quality coconut milk ice cream recipe ingredients found in most baking aisles.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Full Fat Coconut Milk: Provides the rich, creamy base necessary for a soft texture.
- Sweetened Condensed Coconut Milk: Adds sweetness and helps prevent the bars from becoming too icy.
- Shredded Coconut: Gives the bars a pleasant chew and authentic tropical flavor.
- Filtered Water: Thins the mixture slightly to ensure it freezes into the right consistency.
- Vanilla Extract: Rounds out the flavors with a warm, aromatic background note.
Optional Extras
For a decadent finish, coat the frozen bars in melted dark chocolate mixed with a teaspoon of coconut oil. You can also sprinkle chocolate coconut bars with toasted almonds or sea salt before the shell hardens.
How to Make Coconut Ice Cream Bars (Step-by-Step)
This method is straightforward and quick, making it easy to whip up a batch whenever you crave a frozen treat.
Blend the Base
Combine the coconut milk, water, sweetened condensed coconut milk, and vanilla in a high-speed blender. This ensures the sugars dissolve completely for a consistently smooth mouthfeel.
Add Texture
Add the finely shredded coconut to the blender and pulse it just a few times. You want the flakes to be distributed throughout the liquid without being pulverized, creating visible specks of texture.
Fill the Molds
Pour the creamy coconut mixture into your popsicle molds, leaving about a quarter-inch of space at the top. This gap allows the liquid to expand as it turns into coconut cream ice pops without overflowing.
Freeze Completely
Insert the sticks and place the mold in the freezer for at least 4 to 6 hours. The bars are ready when they feel rock-solid to the touch and do not yield when pressed.
Unmold and Serve
Run warm water over the outside of the mold for 10-15 seconds to loosen the bars slightly.
Why do my popsicles stick to the mold? This usually happens if they haven't been released with a brief warm water rinse, which melts just enough of the outer layer to let them slide out cleanly.
Tips
Here are a few tricks I've learned to ensure your Coconut Ice Cream Bars turn out creamy and easy to unmold every time.
Learn how to make coconut ice cream at home creamy → add a splash of vodka → notice a slightly softer texture after freezing.
Use Full-Fat Milk → ensures a creamy texture → look for a thick layer of cream at the top of the can.
Don't Over-Blend Coconut → keeps pleasant texture → look for distinct flakes suspended in the mix.
Dip Quickly → creates a smooth shell → watch the chocolate harden instantly on the cold bar.
Follow Aliana on Pinterest →Variations
You can easily customize this recipe to suit whatever flavors your family is craving. I often chop up fresh strawberries or mangoes and drop them into the molds for a fruity twist on these coconut squares. For a zestier version, add lime juice and zest to the blender for a tropical lime-coconut combination. If you prefer a nuttier profile, swirl in a tablespoon of almond butter before freezing.
Storage
These bars keep beautifully in the freezer, making them perfect for prepping ahead of busy weeks. Once unmolded, wrap each bar individually in parchment paper or store them in an airtight container to prevent freezer burn. Properly stored easy recipes with coconut cream treats like these will maintain their flavor and texture for up to two weeks.
Serving Suggestions
I love serving Coconut Ice Cream Bars on a hot afternoon as a lighter dessert option after a BBQ. They pair wonderfully with a platter of fresh tropical fruit like pineapple and kiwi for a colorful presentation. For a fun party station, set out bowls of melted chocolate and crushed nuts so guests can dip their own coconut cream pie bars. The contrast of the cold bar and the crisp chocolate shell is always a hit with kids and adults alike.
FAQs About Coconut Ice Cream Bars
Can I use light coconut milk?
I don't recommend it, as light coconut milk has a higher water content which leads to icy, crystalline bars. Full-fat milk ensures the rich, creamy texture characteristic of great coconut milk ice cream bars.
Do I need a high-speed blender?
While a high-speed blender yields the smoothest base, a standard blender works well too since the ingredients are soft. Just ensure the condensed milk is fully incorporated before adding the coconut flakes.
How do I make them softer?
Because homemade ice cream lacks stabilizers, it freezes harder than store-bought versions. Letting the bars sit on the counter for 5 minutes before eating softens them up perfectly.
Can I make these into squares?
Yes, if you don't have molds, pour the mixture into a lined square baking pan. Once frozen, lift the block out and slice it into coconut squares for easy bite-sized snacking.
More Recipes You'll Love
If you love these tropical Coconut Ice Cream Bars, you will adore exploring other refreshing Dessert recipes, including my favorite Coconut Squares.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Creamy Coconut Ice Cream Bars
Ingredients
Equipment
Method
- Add the coconut milk, filtered water, sweetened condensed coconut milk, and vanilla extract into a high-speed blender.
- Blend on high until smooth, then add the shredded coconut and pulse a few times to distribute it.
- Pour the mixture into popsicle molds and insert a stick into each one.
- Freeze the molds for 4-6 hours until the bars are completely solid.
- Let the mold sit on the counter for 5-10 minutes, then carefully remove the popsicles.
- Dip the tips in melted dark chocolate and sprinkle with extra coconut if desired.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Homemade Coconut Ice Cream Bars:
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