This recipe is my answer to a hot summer day and a craving for something sweet but not too heavy. I'm always on the lookout for dairy-free desserts that still pack a flavorful punch, and these ice cream bars are a winner. The combination of creamy dairy-free milk, rich coconut cream, and the satisfying crunch of dairy-free chocolate chips is simply irresistible! Plus, they are so easy to make, you can whip up a batch in a flash.
I remember one scorching summer afternoon when my friend, Sarah, was telling me about a fantastic dairy-free dessert recipe she'd found online. That sparked my own creative juices, and this is my adapted take. It's a happy accident, but the result is a dreamy, creamy treat that is both guilt-free and utterly delightful. I've added a few extra steps for extra flavor and texture, so prepare to be amazed!
Required Equipments
- 8x8 inch baking pan
- blender
- mixing bowls
- spatula
- freezer-safe container
Dairy Free Crunch Bar Ice Cream
Indulge in these ridiculously easy and delicious dairy-free crunch bar ice cream bars! Creamy, chocolatey, and perfectly refreshing for a hot summer's day.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 5 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, gather your ingredients. Make sure your dairy-free chocolate chips are at room temperature for easy melting. This makes a difference!
- Next, pop your dairy-free milk, coconut cream, and maple syrup into your blender. Whizz it all together until it is completely smooth and creamy. If you like a sweeter ice cream, add a little more maple syrup. Taste as you go!
- Now for the fun part: gently fold in your dairy-free chocolate chips and any other mix-ins you have decided on. Try not to overmix—a few swirls of chocolate are perfect!
- Grab your 8x8 inch baking pan and line it with parchment paper; this makes removing the frozen bars a breeze. Pour in your creamy mixture and spread it evenly into the pan. You want a nice, level layer.
- Now comes the patience part: pop the pan into the freezer for at least 4 hours, or overnight, until the ice cream is solid. If you don't wait long enough, you'll end up with a huge mess.
- Once frozen solid, remove the pan from the freezer and let it sit for a few minutes to slightly soften. This helps with cutting.
- Carefully lift the frozen ice cream out of the pan using the parchment paper. Use a sharp knife to cut the ice cream into bars. A warm knife works best!
- Finally, wrap your delicious dairy-free crunch bar ice cream bars individually in parchment paper or plastic wrap. Store them in a freezer-safe container for up to a week (but they probably won't last that long!).
📝 Notes
- Feel free to add mix-ins, like nuts or dried fruit!
🍎 Nutrition
Calories: 250 kcal
Protein: 3g
Fat: 10g
Carbohydrates: 30g
Fiber: 2g
Calcium: 50 mg
