Mock Mini Dove “Ice Cream” Bites

(Archive from The Fitness Dish circa June 2012. We can no longer have nuts but you can enjoy it!)

Before I proceed with this post..go out, get yourself a cup of cashews, and start soaking them. For a long time. Because you’re in for a treat with today’s recipe!

When Michael and I first moved in together, we were addicted to those Dove mini ice cream bars. One of my clients told me about them, and how great they were to satisfy your sweet tooth because it was just a bite. The problem was, we could never just eat one. We’d go through a box faster than I would like to admit. So I stopped buying them, and haven’t had one in years!

This week I had literally a cup of cashews that I wanted to do something with. I started soaking them thinking I would try making Ella a new “ice cream” recipe or maybe another raw vegan pie. Sorry, Ella. This one is for the grown ups! I even got Michael to try, and he loved them!

I had my cashews soaking forever only because I hadn’t figured out what I wanted to do yet. The least amount of time I recommend it 6-8 hours.

It’s simple, I blended them in my Vitamix with 3 Tablespoons of coconut milk, coconut oil, vanilla bean and honey/maple syrup. I poured the cashew creamy goodness into a greased mini muffin tin (grease with coconut oil or avocado oil):



Let it freeze for a few hours, then dipped them into my chocolate mixture.


The chocolate was the perfect consistency:




Creamy “ice cream” swimming in rich, smooth dark chocolate.

The chocolate hardened right away since the ice cream bites were cold…

Who knew such a thing could actually be healthy? Who knew this would be one of the ways I try and sneak the healthy fats into my diet? As if they needed to be snuck in.


The thing I love about this recipe is I totally came up with it by accident. I just threw a few ingredients in my vitamix and prayed it would turn out the way I wanted it to. Don’t you love when those things work out? This is probably one of my favorite dessert recipes, that I have made, in a while!

Mock Mini “Dove” Ice Cream Bites

yield: 10

this recipe is dairy-free, gluten-free, vegan, refined sugar-free & delicious! 

© Laury Raiken


for the vanilla cashew ice cream bites:

1 cup raw cashews, soaked for at least 8 hours

3 Tablespoons coconut oil, melted

3 Tablespoons unsweetened coconut milk beverage

1 teaspoon alcohol-free vanilla extract, (or 1/2 vanilla bean scraped out)

3 Tablespoons maple syrup or honey

a pinch of sea salt

for the chocolate outer layer:

2 1/2 Tablespoons raw cacao (or unsweetened cocoa powder)

2 Tablespoons melted coconut oil

1/2 Tablespoon maple syrup or honey


Place cashews in a small bowl and cover with water. Soak it overnight. Once they have soaked for the recommended amount of time, or longer, drain the water out and add them to a high speed blender or food processor along with 3 Tablespoons of melted coconut oil, vanilla bean (or extract), and sweetener. Blend until very creamy.

Grease a mini muffin tin and fill them up with the cashew ice cream. Let them freeze for a couple of hours. They don’t take too long to freeze up, just check on them. I wanted them nice and frosty and firm for chocolate dipping so I let them sit about 2 hours.

When you are about to take them out melt 2 Tablespoons of coconut oil, add raw cacao and honey/maple syrup and stir until combined. Take ice cream bites out of the freezer {they should pop right out when you stick a knife in the side of each one} and coat each one. Place them on a wax paper lined container and store them in the freezer. Before eating them let them sit a minute or two. Savor and enjoy!

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