Ice cream bars


Vegan sweet and salty ice cream bar 

Chocolate ice cream bar dipped in 7th Heaven Caramel & Salt, and filled with 7th Heaven Peanut Butter Cream.

 

Ingredients:

  • 112 7th Heaven bars filled with Peanut Butter cream
  • 112 7th Heaven's classic bars
  • 2 7th Heaven'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-

  1. Break 1 7th Heaven Peanut Butter bar into pairs (two chocolate cubes each pair).
  2. Melt the remaining 12 7th Heaven Peanut Butter bar.
  3. Dip each ice cream bar stick in the melted product and attach it to the pair cubes.
  4. Let it settle in the freezer.
  5. Place the product in the silicone ice cream mold.

 

Ice cream-

  1. Melt the full-fat coconut cream with 150 gr of 7th Heaven 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 7th Heaven'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 7th Heaven 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!

 

 Enjoy!

 

Vegan middle eastern ice cream bars

 Coconut & 7th Heaven's white chocolate ice cream with a swirl of 7th Heaven Pistachio & Halva Cream, dipped with 7th Heaven's Classic.  

 

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 7th Heaven's White chocolate bar
  • 25 gr almond butter
  • 2 7th Heaven snacks - filled with Pistachio & Halva Cream
  • 1 tablespoon of plant based milk
  • 200 gr 7th Heaven'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 7th Heaven 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 7th Heaven 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 7th Heaven 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!