These almond ice cream bars are the perfect no-bake summer treat! They have an almond, pecan and date crust that's topped with a creamy almond and coconut ice cream. Drizzle them with dark chocolate and top with chopped almonds and you've got yourself a beautiful, yet easy dessert to share.
With summer on the way, I figured a no-bake dessert like these almond ice cream bars was in order!
This easy ice cream bar recipe is completely dairy free, gluten free and paleo friendly. It can even be made vegan by swapping the honey in the ice cream for maple syrup.
These healthy ice cream bars have an almond, pecan and date crust that's made in a food processor and pressed into a lined pan. They are then topped with a creamy homemade almond and coconut ice cream.
The entire family is sure to love this easy ice cream bar recipe and no one will guess they're healthy!
Ingredients
Here's what you need to make these almond ice cream bars:
- almonds
- pecans
- dates
- salt (optional)
- coconut cream
- almond butter
- honey (or maple syrup)
- vanilla extract
The crust is made of almonds, pecans, dates and a little salt (if desired). I love the flavor of pecans, but any nut or see will work instead.
The homemade ice cream layer is made with coconut cream (just the cream from a can of full fat coconut milk), almond butter, honey and vanilla extract. If you need these bars to be vegan, swap the honey for maple syrup.
How to Make Almond Ice Cream Bars
These ice cream bars are super easy to make! However, you do need a food processor or high powered blender for the crust. Here's how to make them:
First, line an 8" x 8" baking pan with parchment paper.
Then, in a food processor, blend together all ingredients for the crust. This includes the almonds, pecans, dates and salt. Keep blending until the mixture starts to clump.
Firmly press the crust into the lined baking dish.
Next, make the ice cream filling. Add the coconut cream, almond butter, honey and vanilla to the food processor. Blend until just mixed.
Pour the ice cream over the crust and smooth to a nice, even layer.
Next, place the bars in the freezer for at least four hours to set.
After freezing, cut the bars to desired size.
You can drizzle melted chocolate over the top and add a pinch of chopped almonds for decoration.
Storage
These bars need to be stored in the freezer. However, they don't melt quickly so they are easy to serve for dessert.
More Dairy Free Ice Cream Bar Recipes
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Almond Ice Cream Bars (Paleo, Dairy Free)
- Prep Time: 10 minutes
- Freeze Time: 4 hours
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8" x 8" pan
Description
Healthy, homemade almond ice cream bars! They're no-bake, gluten free, dairy free and paleo friendly.
Ingredients
Crust
- 1 cup raw almonds
- ½ cup raw pecans
- 4 large Medjool dates, pitted
- pinch of salt (optional)
Ice Cream Filling
- 1 cup coconut cream*
- ½ cup no-stir almond butter (unsweetened, unsalted)
- 2 Tbsp raw honey
- 1 tsp vanilla extract
Instructions
- Line an 8" x 8" baking pan with parchment paper.
- In a food processor, blend together all ingredients for the crust. This includes the almonds, pecans, dates and salt. Keep blending until the mixture starts to clump.
- Firmly press the crust into the lined baking dish.
- Make the ice cream filling. Add the coconut cream, almond butter, honey and vanilla to the food processor. Blend until just mixed.
- Pour the ice cream over the crust and smooth to a nice, even layer
- Place the bars in the freezer for at least four hours to set.
- After freezing, cut the bars to desired size.
- Optional: drizzle the bars with melted chocolate and top with chopped almonds.
Notes
*Just the cream from a can of full fat coconut milk/cream
Katie
These ice cream bars are one of my favorite summertime desserts! Hope you all love them!
Allie
Delicious recipe ! I added cinnamon for a nice hint of flavor:)
Katie
Cinnamon is a great addition! So glad you liked them 🙂