Sweet Treat Pick Me Up

Remember when you were a kid and you could hear the ice cream man pull into your neighborhood and you'd rush outside as quickly as you could? We love memories like this but believe those treats shouldn't go away as adults! Thats why we created this recipe - it's sweet, creamy, and oh-so-satisfying. 

Coffee Maple Cacao Ice Cream Pops

These ice cream pops were inspired by our beloved Coffee Maple Cacao LivBar and they live up to the hype - trust us. We took thick coconut cream, coconut milk, pure maple syrup, espresso, and vanilla to create an indulgent ice cream base for this recipe. To take it up a notch, we dipped them in vegan chocolate and topped them with crumbled Coffee Maple Cacao LivBar for a little crunch.

Coffee Maple Cacao Ice Cream Pops

This recipe is perfect for those who are unable to enjoy dairy based ice cream due to an allergy or an intolerance because it satisfies that classic ice cream craving. We personally love this recipe because it's dairy free, gluten free, and refined sugar free. The base of this recipe is vegan and completely customizable. It's important to not that our Coffee Maple Cacao LivBar is not vegan, so omit that or use one of our vegan options if you are vegan.

If you're a big fan of this flavor combo like us, you might also enjoy our other Coffee Maple Cacao recipes such as the Coffee Maple Cacao Dairy Free Ice Cream Sundae or our Loaded Dark Chocolate Bark.

Coffee Maple Cacao Vegan Ice Cream Pops

Ice Cream Pops - makes 10

  • 1 13.5oz can coconut cream
  • 1 13.5oz can full-fat coconut milk
  • ¼ c pure maple syrup
  • 1 tbsp melted & cooled coconut oil
  • 1-2 tbsp instant espresso - depending on how strong you like it
  • 1.5 tsp vanilla extract
  • ¼ tsp salt
  • Ice pop mold

Chocolate Topping - optional

  • 1 c vegan chocolate chips
  • 1 tbsp coconut oil
  • 1 Coffee Maple Cacao LivBar - crumbled - NOTE: this LivBar is not vegan (contains honey) but we do have two vegan options. 


  1. In a large mixing bowl, using a whisk or electric hand mixer, mix together the coconut milk and coconut cream until completely smooth and creamy. 
  2. Add your maple syrup, coconut oil, instant espresso, vanilla, salt, and mix well.
  3. Pour ice cream mixture into your ice pop molds and place in the freezer for at least 6 hours to overnight. 
  4. If making the topping, place your chocolate chips and coconut oil into a microwave safe bowl and heat for 20 second intervals, mixing between until melted. Do not overheat. 
  5. Take your ice cream pops out of the mold carefully and dip the corner of the pops into the chocolate and place on a plate. Sprinkle crumbled LivBar immediately over the melted chocolate.
  6. Place in the freezer for 10-15 minutes to harden and enjoy!