Coconut ice cream gets covered in a chocolate shell for a healthy knock off of your favorite dessert – no silly tricks required!
These ice cream bars are a lot easier to make than you think. You only need six ingredients!
Start by making the ice cream in a blender. A blend of nourishing cashews and coconut cream lends a thick consistency while keeping it dairy-free. And a touch of honey and vanilla helps to lightly sweeten the ice cream. Freeze the batter as a large block in a parchment paper-lined baking pan, then slice into bars and store in the freezer while you prepare the three-ingredient chocolate shell.
Tip: To help ensure that the ice cream doesn’t melt in the process, let the chocolate come to room temperature before coating the bars, and work quickly! Once coated, place the bars on a piece of parchment paper to keep the mess to a minimum.
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Freeze the bars a few more minutes to harden before indulging. You’re going to be hooked once you bite into the thick chocolatey coating of these Klondike bars with a cold creamy center!
Paleo Klondike Bar with Cashew Ice Cream
45 mins
Paleo Klondike Bar with Cashew Ice Cream
Megan Olson- 9x5” Baking pan
- Parchment paper
- Blender
- Glass bowl
- Large pot
For the Ice Cream:
- 1 cup raw cashews, soaked in water for 20 minutes
- 1 cup coconut cream, chilled overnight
- 2 T honey
- 1 t vanilla extract
For the Chocolate Shell:
- 3 T coconut oil
- 1 ½ cups dark chocolate
- Line a baking pan with parchment paper, with extra paper hanging over the sides.
- Blend all the ice cream ingredients on high until smooth. Pour into the baking pan and spread in an even layer.
- Freeze for 4 hours or until the ice cream is fully hardened.
- Use the parchment paper to lift the ice cream out of the baking pan. Slice the ice cream into 6 large bars, then place them back in the pan in the freezer.
- Prepare the chocolate shell by melting the chocolate and coconut oil in a glass bowl over a boiling pot of water.
- Once the chocolate is melted, remove it from the boiling pot of water and let it cool for 5-10 minutes.
- Remove the bars from the freezer, then dip them into the chocolate one by one, evenly coating them.
- Place the bars back on the parchment paper and freeze until hardened. Store in the freezer up to one month.
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut cream (Native Forest)
Raw honey (Bee Farms)
Cold pressed coconut oil (Viva Naturals)
(You’ll Also Love: Cashew King Bars)
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