These homemade Paleo Ice Cream Bars are a delicious, dairy free and nut free treat! Perfect for kids and adults alike, these ice cream bars are just the summer dessert you need. They are filled with a homemade ice cream made of sunflower seed butter and coconut cream and dipped in dark chocolate. Crunchy, creamy and drool-worthy!
This is my first ice cream recipe on the blog! That calls for celebration, no?
Don't worry, my family eats our fair share of ice cream over here, but I decided it was time I made my own Paleo version. Plus, I got these ice cream bar molds for Christmas and needed to put them to good use 😉
These Paleo ice cream bars were just what my blog needed.
- Paleo and allergy friendly (free of top 8 allergens)
- dairy free (made with coconut cream)
- nut free (uses sunflower seed butter)
- refined sugar free (sweetened with honey)
- tastes amazing (kid and husband approved)
Also, we can't forget that this is a super easy Paleo ice cream recipe! All you need is a blender or food processor (no ice cream maker necessary), some ice cream molds (any will do) and a few simple ingredients.
Ingredients in Paleo Ice Cream Bars
Here's a list of the ingredient you need to make this egg free ice cream:
- coconut cream
- sunflower seed butter
- raw honey
- vanilla extract
- dark chocolate
- coconut oil
- sprinkles (optional, not 100% Paleo)
That's it guys! This is a 4 ingredient ice cream topped with dark chocolate (and coconut oil because that makes dipping easier).
The sprinkles are optional and not 100% Paleo because they're made with regular sugar. However, they are gluten free, grain free, soy free and do not contain any artificial colors. So, perfect for a special treat!
Coconut cream is an absolute MUST. I'm sorry, but there are not any Paleo substitutions for this ingredient.
Sunflower Seed Butter
I chose sunflower seed butter for a couple reasons. First, to make this a nut-free Paleo ice cream, and secondly, because it adds a caramel-like flavor. The combination of coconut cream, sunflower seed butter, honey and vanilla has a sweet caramel flavor that I absolutely love! That being said, any creamy nut butter can replace the sunbutter. Almond butter or cashew butter would be great options.
I used honey in this healthy ice cream bar recipe because I love the flavor and the texture it provides. Maple syrup will work too, but I would opt for honey if you can.
How to Make Ice Cream Bars From Scratch
These chocolate covered ice cream bars are quick and easy to make.
Make the Ice Cream
First, combine all of the ingredients for the ice cream in a blender or food processor (I used my Cuisinart food processor). Blend, until the mixture is smooth - do NOT overmix!
Next, scoop the ice cream into ice cream or popsicle molds. An ice cube tray will work too! The number of ice cream bars this recipe makes will depend on the size of your molds. I got about 11 ice cream bars with the one I own.
Freeze the Ice Cream
Place the molds on a flat surface, such as a large baking sheet. Then, put the bars in the freezer for at least 2 hours to harden. (I say at least 2 hours, but overnight is best.)
Melt the Chocolate
Once the bars are frozen, melt the dark chocolate and coconut oil. You can melt them in the microwave, but I prefer doing it over the stove top. Simply, place the chocolate and coconut oil in a small sauce pan on the stove top. Set the heat to low. Stir every so often, until the chocolate is completely melted.
Dip the Bars
Next, remove the ice cream bars from their molds. Grab a sheet of parchment paper and set it on the baking sheet. Then, dip each bar into the melted chocolate. Place it on the parchment paper to set. If you want to add sprinkles (or any other topping) then be sure to do so before the chocolate hardens.
Once all the bars are dipped, place them in the freezer for a few minutes to let the chocolate fully set. Then they're ready to eat!
These bars need to be kept in the freezer (obviously) but will last at room temperature for a while - meaning they don't melt right away. In fact, they are best thawed a few minutes before being eaten.
I know I say this about a lot of my recipes, but this one is too good to pass up on. These are seriously the best dairy free ice cream bars!
I highly recommend making them at least once this summer, especially if you have kids. My children thought this was the coolest recipe. In fact, I made sure to get them involved; adding ingredients, melting the chocolate for dipping and adding the sprinkles.
More No Bake Paleo Recipes
For more delicious Paleo recipes that don't require any baking, check out these from the blog:
These healthy Paleo ice cream bars are dairy free, egg free and nut free. This is an easy ice cream recipe (no ice cream maker needed), perfect for a hot summer treat.
- Combine all ingredients for the ice cream in a food processor or blender. Blend until smooth, but be sure not to overmix.
- Scoop the ice cream into an ice cream bar or popsicle mold. Set the molds on a flat surface, such as a baking sheet.
- Place the bars in the freezer for at least 2 hours (preferably overnight).
- In a small sauce pan, melt the dark chocolate and coconut oil over low heat.
- Grab the ice cream bars and remove them from their molds. Place them on a sheet of parchment paper. Dip each bar into the melted chocolate, set back on the parchment paper and top with sprinkles.
- Place in freezer for 5-10 minutes for chocolate to fully set.
- Store in freezer.
*Just the cream from a can of full fat coconut milk. If you open a can and the cream has not separated, then pop it in the fridge overnight. Each can should produce about 1 cup of cream, so you'll need 2 cans for this recipe.
Keywords: ice cream bars, paleo ice cream, dairy free ice cream, nut free paleo dessert, easy dessert recipe, summer dessert, no bake recipe, kid favorites