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Dairy-free ice cream bars made with hemp seeds

Allergy-Friendly Chocolate-Covered Vanilla Ice Cream Bars

These delicious ice cream bars are made with hemp seeds, coconut oil, and a homemade chocolate coating.
Course Dessert
Cuisine Ice Cream
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 popsicles
Calories 268kcal
Author Lauren Goslin


  • 1 c . dairy-free milk , I use homemade coconut milk or homemade hemp milk
  • 1/2 c . hemp seeds
  • 1 T . raw honey or maple syrup
  • 2 t . vanilla extract
  • 2 T . oil (I use either coconut or grapeseed oil)
  • dash stevia or 1/2-1 tablespoon more honey , to taste
  • 1/2 c . coconut oil
  • 1/2 c . + 1 T. cocoa powder
  • 2 T . maple syrup
  • 1 t . vanilla
  • dash sea salt


  • Blend all the ingredients for the ice cream component until smooth and well combined.
  • Pour into pop molds and freeze until solid.
  • Line a pan or large platter with wax paper and put it in the freezer.
  • Mix the chocolate shell ingredients (I use a tall, skinny glass, so that dipping and coating is easier).
  • Dip the frozen pops into the chocolate, coating them all over.
  • Place the pops onto the cold platter.
  • Once all are covered, set the platter into the freezer in to harden the shell.
  • Recoat, if desired (I do!).
  • Freeze again until solid.
  • Enjoy!


Fat: 24.3 g  Carbs: 16.1 g  Sugar: 10.8 g  Protein: 1.8 g; Nutrition facts based on using unsweetened almond milk, almonds (hemp seeds would not pull up on the nutrition calculator I use), one tablespoon raw honey, and coconut oil. WW SmartPoints: 15


Calories: 268kcal