Creamy Coconut Ice Cream Bars

Frozen coconut ice cream bars resting on a cold metal tray with scattered flakes.

5 from 1 vote

These tropical Coconut Ice Cream Bars are creamy, dairy-free, and packed with texture from finely shredded coconut. Made with full-fat coconut milk and sweetened condensed coconut milk, they freeze into a rich treat that tastes like summer.

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Prep Time 10

Total Time 6 10

Servings:6 bars

Course:Dessert

Cuisine:American

Calories:280kcal

Cost:$10

Ingredients Equipment Method Nutrition Notes

Ingredients

13.5 oz full fat coconut milk (1 can) Use full fat for creaminess
¾ cup filtered water To balance the texture
⅓ cup sweetened condensed coconut milk Adds sweetness and creaminess
1 teaspoon vanilla extract Enhances flavor
1 cup finely shredded coconut Unsweetened works best
melted dark chocolate Optional for dipping
extra shredded coconut Optional for garnish

Equipment

1 High-speed blender For smooth mixing
1 Ice Cream Mold With popsicle sticks

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

Serving: 90g (1 bar)Calories: 280kcalCarbohydrates: 18gProtein: 2gFat: 24gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 15mgPotassium: 150mgFiber: 3gSugar: 12gVitamin C: 1mgCalcium: 10mgIron: 1.5mg

Notes

For the chocolate shell shown in the photos, melt 1 cup of dark chocolate chips with 1 tablespoon of coconut oil. Dip the frozen bars quickly and sprinkle with extra coconut before the chocolate sets.