Salted Caramel Ice Cream Bars Recipe

Hi everyone, Yasmin & Kaya here, co-founders and lovers of frozen treats this summer. 

Everyone has been making magnum bars on social media lately, so of course we had to jump on the train but make them hormone friendly. 

We blended soaked cashews, coconut milk, maple syrup, espresso, and our signature beeya seed cycling blend to create a DELICIOUS salted caramel latte ice cream base. Then we added a Medjool date to the center of each bar for that chewy caramel bite and coated them in everyone’s favorite….dark chocolate. 

C’mon does that even sound real? 

The final touch is a sprinkle of extra beeya seeds for a crunchy, cycle-friendly finish.

Your dessert should make you feel good on all levels, and our seed cycling blends make the perfect addition to any dessert. They feature five organic seeds – flax, pumpkin, sesame, sunflower, and hemp – that you rotate throughout the month to support symptoms of hormonal imbalances like PMS, hormonal acne, bloating, low libido, fatigue, cramps, and more. 

With recipes like this, supporting your cycle has never tasted so good.

You can even use these seeds in perimenopause, menopause, and beyond. 

Want to try it for yourself? Get the seed cycling blends women are raving about here.

Salted Caramel Ice Cream Bars

Makes: 4 bars
Prep Time: 15 minutes (plus freeze time)
Freeze Time: 4+ hours

Ingredients:

Base:

• ½ cup raw cashews, soaked in boiling water for 15 mins, then drained
• ⅓ cup full-fat coconut milk
• 2 Tbsp maple syrup (or to taste)
• ½ tsp vanilla extract
• 1 tsp espresso powder (optional if you love coffee treats)
• ¼ tsp fine sea salt
• 2 scoops beeya seed cycling blends, divided
• 4 soft Medjool dates, pitted

Chocolate Shell:

• ⅔ cup dark chocolate chips or chopped dark chocolate
• 1 tsp coconut oil

Instructions:

1. Prep the Mold: Insert a date onto each popsicle stick and place it into your popsicle mold. The date should sit toward the center of where the base will pour in.
2. Make the Base: Blend soaked cashews, coconut milk, maple syrup, vanilla, espresso powder, salt, and 1 ½ scoops of beeya until smooth and creamy. Scrape down the sides as needed.
3. Pour + Freeze: Pour the mixture into the molds over the dates, leaving a little room at the top for expansion. Freeze for 4 hours or until fully set.
4. Coat in Chocolate: Melt the chocolate with coconut oil and stir until smooth. Dip each frozen bar in chocolate and immediately sprinkle with the remaining ½ scoop of beeya seeds while the coating is still wet.
5. Set + Serve: Place on parchment paper and return to the freezer briefly to fully set the shell. Store frozen and let sit a minute before serving for that perfect creamy bite.