• In a food processor, blend all coffee ice cream ingredients together until fully combined and smooth. Adjust the amount of coconut cream and honey if you want your ice cream to be even creamier and sweeter.

  Pour the coffee ice cream into the ice cream bar/popsicle moulds (should be enough to make 6 ice cream bars), insert the popsicle sticks, and freeze for at least 8 hours, preferably overnight.

Chocolate Shell

• Place chocolate chips and coconut oil in tall glass (for easier dunking) and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Note: make sure the glass used should be able to hold 1 ice cream bar.

  Once chocolate is melted, add in the chopped nuts.

  Working quickly, dip one bar at a time into the glass of melted chocolate until it is fully coated. Lift the bar out and let any excess drip off, then place it onto a tray lined with baking paper.Repeat with the remaining popsicles,

  Or if preferred, hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Allow the excess chocolate and nuts to drip/fall away, and, holding the ice cream bar by the stick, turn it the right way round (to prevent "peak" formation due to the dripping chocolate). The chocolate will begin setting immediately due to the coldness of the ice cream bar.

  Allow the chocolate shell to set completely while still holding the ice cream bar (takes less than 1 minute), then place the ice cream bar onto a baking tray.

  Repeat with other ice cream bars, and freeze them again for at least 15 minutes.

  Serving and storage:

  Enjoy either directly out of the freezer,or thawed slightly (but do not keep out of the freezer for more than 5 – 10 minutes before eating).

  The healthy coffee ice cream bars keep well in the freezer for about 2 – 3 weeks.