These homemade paleo ice cream bars have a thick, creamy ice cream filling that's dipped in dark chocolate. They're completely dairy free, nut free and refined sugar free - the perfect homemade summertime dessert!
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 popsicle molds for Christmas and needed to put them to good use 😉
Anyway, these paleo ice cream bars did not disappoint! They have a rich, creamy ice cream filling that's made with coconut cream, sunflower seed butter and honey. The filling is frozen, then dipped in dark chocolate. They're creamy on the inside, with a crunchy chocolate shell - oh so delicious!
Why You'll Love these Homemade Ice Cream Bars
- paleo and allergy friendly - made with wholesome, healthy ingredients and free of the top 8 allergens
- dairy free - made with coconut cream
- nut free - uses sunflower seed butter
- refined sugar free - sweetened with honey
- amazing taste and texture - a creamy ice cream filling and crisp chocolate shell
Ingredients
This recipe requires just 6 ingredients. Here's what you need:
- coconut cream
- sunflower seed butter
- raw honey
- vanilla extract
- dark chocolate
- coconut oil
Ingredient Swaps
Coconut Cream
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 sunflower seed butter. Almond butter or cashew butter would be great options.
Honey
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 Chocolate Dipped Ice Cream Bars
This is a super easy ice cream bar 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.
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, pour the ice cream into 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 4 hours to set.
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 stovetop. Simply, place the chocolate and coconut oil in a small sauce pan on the stovetop. 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!
Storage
Store these ice cream bars in a plastic bag or container in the freezer. They will last well for months in the freezer.
FAQ
Yes! So long as all of the ingredients in the ice cream are paleo friendly, ice cream is acceptable on a paleo diet. Homemade ice cream is best, because you can be sure to use only paleo friendly ingredients. Make sure the ice cream is gluten free, dairy free and refined sugar free.
Yes! Simply swap the honey for maple syrup to make these vegan.
More No Bake Desserts
For more delicious paleo recipes that don't require any baking, check out these from the blog:
Paleo Ice Cream Bars (Dairy free, Nut Free)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 10-12 bars 1x
Description
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.
Ingredients
Ice Cream
- 1 + ½ cups coconut cream*
- ¼ cup sunflower seed butter (unsweetened)
- ¼ cup raw honey
- 1 tsp vanilla extract
Coating
- 6 oz dark chocolate
- 1 tsp coconut oil
Instructions
- Combine all ingredients for the ice cream in a food processor or blender. Blend until smooth, but be sure not to overmix.
- Pour the ice cream into a popsicle mold. Set the molds on a flat surface, such as a baking sheet.
- Place the bars in the freezer for at least 4 hours to set (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 then set back on the parchment paper.
- Place in freezer for 5-10 minutes for chocolate to fully set.
- Store in freezer.
Notes
*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.
Linda
WOW! Beyond delicious! Thank you so much for sharing this recipe.
Katie
Thank YOU! So glad that you like them 🙂
Nicole Wallman
Can almond butter be substituted for the sunflower seed butter?
Katie
Yes!
Sue
Love the simple ingredients! Can peppermint leaves or extract be added (along with mini chocolate chips) to make these chocolate mint? I see another recipe for chocolate mint ice cream, but would prefer to make them with these ingredients if possible. I defer to your expertise in this matter. If so, what quantity of extract or leaves would you recommend?
Katie
I'm not sure if mint would taste good with the filling. I think it might clash with the sunbutter and honey - which has a buttery, caramel like flavor. Honestly, if I wanted to make them mint, I would probably swap the sunbutter with almond butter and the honey with maple syrup. You can use either mint leaves or mint extract. I'd start with a half tablespoon of mint leaves or half a teaspoon of mint extract and add more as needed.
Sue
Thank you Katie! I’ll proceed with your recommendations and report back. 🍦
Katie
Awesome! Yes, please report back and let me know your thoughts 🙂
Sue
I used the almond butter, maple syrup and mint leaves. I also added mini chips into the batter. The almond butter and coconut cream are a great combination, in texture and flavor! The taste was good but the mint leaves (I used a lot because I like a strong mint flavor) made the ice cream gritty, so I have coconut cream chilling to make another batch, where I will use peppermint extract. 😊
Katie
Oh perfect! Thank you for reporting back 🙂
Sue
I am obsessed!! This recipe is outstanding.
I was having trouble firming up my can of coconut cream so I put it in the freezer and it froze solid. I chipped it out and apparently some of the liquid was included. I put it in the food processor with 1/4 cup almond butter, 1/4 cup maple syrup, 1/2 tsp vanilla paste, 1/2 tsp peppermint extract, and 1/4 cup mini chocolate chips. It tastes amazing, even though it is a bit liquidy (due to my impatience with the coconut cream). I filled 6 popsicle molds and drank the extra (it was so good!). I’ll eat one for breakfast tomorrow when it is frozen. Thank you so much!