Delicious vegan and gluten-free chocolate strawberry pitaya ice cream bars, perfect for summer. Made with coconut whipped cream, frozen pitaya, and strawberries, then dipped in melted dark chocolate.
1: Blend coconut whipped cream, frozen Pitaya fruit, and frozen strawberries in a high-speed blender for 2 to 3 minutes.
2: Pour the mixture into an ice cream mold to create 4 bars.
3: Place the mold in the freezer and freeze for a few hours.
4: 10 minutes before serving, melt the coconut blossom dark chocolate chips and vegan cocoa chocolate chips together.
5: Take the ice cream bars out of the freezer and dip them in the hot melted chocolate.
6: Sprinkle freeze dried strawberries and cocoa nibs on top.
7: Enjoy immediately or return to the freezer to enjoy later.
