Ice cream bars

Vegan sweet and salty ice cream bar & Vegan middle eastern ice cream bars

Vegan sweet and salty ice cream bar

Ingredients:

1.5 Panda bars filled with Peanut Butter cream

1.5 Panda’s classic bars

2 Panda’s Caramel & Salt chocolate bars

one tablespoon of vegetable oil

an overnight refrigerated and filtered full-fat coconut cream-

I used 21% fat, 250 ml. after filtering – I got about 188 grams of the solid white part

Equipment:

silicone ice cream mold

ice cream bar sticks

blender

bowls

tablespoon

baking paper

Instructions:

Core-
Break 1 Panda Peanut Butter bar into pairs (two chocolate cubes each pair).
Melt the remaining 12 Panda Peanut Butter bar.
Dip each ice cream bar stick in the melted product and attach it to the pair cubes.
Let it settle in the freezer.
Place the product in the silicone ice cream mold.

Ice cream-
1. Melt the full-fat coconut cream with 150 gr of Panda Classic and mix well.
2. Let the mixture cool in the fridge for about two hours.
3. Blend the product with an electric mixer for a few minutes and stop when the product is still liquid, but very airy.
4. Pour over into the silicone ice cream mold (over the panda’s PB sticks).
5. Freeze all night long.

Dipping-
1. Store in the freezer a steel tray with baking paper on top.
2. Melt 2 bars of Panda Caramel & Salt in the microwave, by mixing every ~30 seconds till the chocolate melts. Be careful not to burn the chocolate in the microwave.
3. Add 1 tablespoon of vegetable oil and mix till it gets shiny. 
4. Dip the ice cream bars in the mixture and place them on the cold tray to settle.
5. Store in the freezer and eat whenever you’d like!

Vegan middle eastern ice cream bars

Ingredients:

An overnight refrigerated and filtered full-fat coconut cream (I used 21% fat, 250 ml. after night in the fridge and filtering – got remained about 188 grams of the solid white part)

100 gr Panda’s White chocolate bar

25 gr almond butter

2 Panda snacks – filled with Pistachio & Halva Cream

1 tablespoon of plant based milk

200 gr Panda’s Classic chocolate bars

1 tablespoon vegetable oil

Equipment:

Silicone ice cream mold

Ice cream bar sticks

Blender

Bowls

Tablespoon

Baking paper

Instructions:

1. Melt the full-fat coconut cream with 100 gr of Panda White and mix it.

2. Set in the fridge for about two hours.

3. Blend the mixture with an electric mixer for a few minutes while slowly adding the almond butter. Stop mixing when the product is liquid and airy.

4. Pour on the silicone ice cream mold ½ height.

5. Melt the two panda snacks in the microwave with a spoon of plant-based milk and mix.

6. Drizzle the chocolate mixture over the liquid in the ice cream mold.

7. Cover with more mixture and then Freeze for all night long.

Dipping-

1. Store in the freezer a steel tray with baking paper on top.

2. Melt 2 bars of classic Panda chocolate in the microwave, by mixing every ~30 seconds. Be careful not to burn the chocolate.

3. Add 1 tablespoon of vegetable oil and mix until it gets shiny. 

4. Dip the ice cream bars in the melted chocolate and place them on the cold tray for stabilizing.

5. Store in the freezer and eat whenever you’d like!

Enjoy!

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About Daniel & Elya

Once upon a time, two animal-loving people wanted to have some cruelty free, quality chocolate, that wouldn’t feel like a compromise. So they crafted a 100% plant based, ethically sourced exquisite chocolate, made from nothing but the finest ingredients for a superb bliss effect. One day, one of these bars turned up in your hands and you lived happily ever after, The End. Those two are Elya, Co-founder, HR and Organizational Processes Manager and Daniel, Co-founder, CEO

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