Recipes / Sweet

Vegan Mocha Ice Cream Bars

What do you do when your original idea for a recipe goes wrong? Chuck it in the freezer, call them ice cream bars and blag it.

Actually, I think this is the best thing to happen to this recipe. Originally, I was going for some kind of creamy crunchy cheesecakey-style bar. But, I underestimated the whipping power of vegan double cream. Or overestimated how much liquid it could handle. Either way, freezing this has made something of pure vegan beauty.

Crunchy, creamy, cold and delicious. These bars are so simple, require very few ingredients and can be made vegan, gluten free or with animal products depending on your diet and/or requirements.

I know for SEO I should write more and include keywords like vegan recipe, easy vegan recipes, plant based recipes, plant based diet and more… But, I also know that people cannot be bothered to read more than they really have to. And I don’t really want to waffle more than I really have to. So I won’t.

I had a next top model moment with this photo and was just like “that’s the shot”. So proud.


? 100g vegan milk or dark choc. I used The Free From Kitchen Co.
? 100g Rice Krispies
? 1 pot (270ml) vegan double cream. I used Elmlea.
? 150g Icing sugar (sift it babes)
? 80ml Califia Farms cold brew mocha
? Oreos (There’s debate on whether Oreos are vegan. They do not contain animal products themselves, but are made in a factory where there may be cross-contamination. There are oreo alternatives, however, especially for those of you who are gluten free!)


  1. Line a loaf tin with greaseproof. The easiest way, is difficult for me to describe. There’s a picture underneath this of what I did. It’s basically just lined from one side to the other to make it faff free and easy to remove the bars.
  2. Melt the chocolate in the microwave. Check on it halfway to ensure you don’t cremate the poor thing. I find vegan alternatives don’t take as long to melt. A minute should be fine. Once melted, stir into the Rice Krispies and ensure they’re all coated. Then press the mix into the base of the tin, level out and pop in the fridge.
  3. Using an electric mixer, whip the double cream with the sifted icing sugar. I usually ignore sifting things. But. If there’s one thing I learned working as a baker, it’s that icing sugar needs to be sifted. always. Also, all aesthetic mistakes can be masked with a hearty sprinkling of it. My friend Ruth taught me that one.
    -> Add the cold brew mocha as you go. I used about 80ml, but it depends on the cream you’re using. Ultimately, the mocha addition turned these from a fridge snack, to a freezer one. I added a lil too much. You want the cream to be airy and thick, holding shape but not stiff peak style. It took me about 20 mins of whisking to achieve it I won’t lie. Add more sugar if necessary, but remember to taste as you add! What a shame.
  4. Pour the cream over the now set Krispie mix. Make sure it’s level and get that beautiful baby in the freezer.
  5. Leave it for about 2 hours. By then, it should be slightly set, but still moveable. Sprinkle over the chopped Oreos. Adding them now means they’ll set into the top, but won’t sink.
  6. Freeze overnight, remove and leave for 5 mins before cutting into bars.
  7. Enjoy!

A warning. Once removed from the freezer, these will melt pretty quickly. 5 mins is enough to melt the outsides to a. get it out of the tin, b. cut into slices with a sharp knife. Then, you’ll need to devour them quickly, or once sliced, pop them back in the tin and return to the freezer.
Alternatively, get boujee and wrap each individual bar in some greaseproof, tie with a little string and return to the freezer.

If you give these a go, make sure to let me know what you think and share a pic with me on Instagram!