• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  When you are ready to make your ice cream bites, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Add the hardened coconut cream, cashews, protein powder, honey and vanilla to a blender. Blend until you get a smooth and creamy texture.

  Pour the ice cream into ice cube molds or a 12-hole muffin silicone pan onto aboard or plate. The plate makes it easier to transfer the mold to the freezer in the next step. Set it aside.

  If using muffin cups as the mold, pour the ice cream mixture into the mold up to half their level – don't over-fill or the bites will be too thick and hard to crunch later on.

  Freeze the bites for 2-3 hours or until they are hard.

  You can eat them plain now. Push out the ice cream bites from the mold. Keep at room temperature for 5-8 minutes before eating to achieve the best creamy texture.

  If you intend to cover them in melted chocolate place back in the freezer to keep them firm while you melt the chocolate.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish 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.

  Once chocolate is melted, use two forks to hold each ice cream bite and one by one, dip into the melted chocolate, and roll around until fully coated, then place back on the parchment lined tray.

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

  Sprinkle with flaky salt if desired, then chill until chocolate has set.

  Once chocolate is set and crisp, enjoy your homemade ice cream bites.

  Store in the fridge for 4-5 days if you want a melty gooey texture for your bites. Store in the freezer for up to a month for a Magnum ice cream consistency. If frozen, let sit for a few minutes to thaw a bit so the inside softens.