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Almond Mocha Ice Cream Bars

These almond mocha ice cream bars feature no churn mocha ice cream dipped in melted chocolate with chopped almonds. 

Yield: Makes 10

Author Maryanne Cabrera


No Churn Mocha Ice Cream:

  • 2 cups heavy cream, cold
  • 1 1/2 Tablespoons unsweetened cocoa powder, sifted
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1- 14 oz can sweetened condensed milk

Almond Chocolate Shell:

  • 16 oz 72% dark chocolate, roughly chopped
  • 5 Tablespoons coconut oil
  • 3 oz chopped almonds


  1. Whip chilled heavy cream to soft peaks. Add cocoa powder, espresso powder, vanilla, and condensed milk. Continue to whip to stiff peaks.

  2. Line a standard quarter baking sheet (13 x 9-inches) with plastic wrap, allowing plastic wrap to hang over all the edges. Line bottom of plastic wrapped baking sheet with parchment paper. Pour whipped mixture into prepared baking sheet. Spread into an even layer and place parchment paper on top. Cover with plastic wrap and freeze overnight, at least 6 hours until mixture is solid.

  3. Working quickly, slice frozen ice cream into 10 equal parts. (Divide in half longways. Slice each half into 5 equal parts until you have a total of 10 rectangles). Insert wooden stick into each rectangle. Cover with plastic wrap and return to freezer. Keep frozen until wooden stick is firmly attached to ice cream bar.*

  4. Prepare almond chocolate shell. Combine chopped chocolate and coconut oil in a large bowl. Place bowl over a pot of barely simmer water, making sure that bowl does not touch water. Gently melt mixture and stir often to ensure even melting. Once mixture is smooth, remove from heat and wipe away any moisture from bottom of bowl. Fold in chopped almonds. Pour melted mixture into a tall drinking glass (wide enough to dip ice cream bars).

  5. Dip frozen ice cream bars into melted chocolate mixture. Chocolate will hardly upon contact with cold ice cream. Enjoy immediately, or individually wrap in plastic wrap and keep frozen until ready to eat. Chocolate dipped bars will keep in the freezer for up to two weeks.

Recipe Notes

  • It may help to lightly soak wooden sticks in water before inserting in ice cream bar. This will help wooden stick adhere to ice cream.
  • The chocolate dipping mixture will result with a thick chocolate shell. If you want the shell to be thinner, add additional tablespoons of coconut oil. To test thickness, dip a cold butter knife in chocolate mixture.
  • Substitute chopped nuts of your choice in place of almonds.