@thebigleybasics: If you like klondike bars, you’re going to love these klondike krunch bars! Creamy vanilla ice cream wrapped in a crisp, crunchy chocolate shell… same nostalgic vibe, just a little better (in my opinion!) 🍦🍫 Ice Cream Layer •1 can (13.5 oz) full-fat coconut milk •1 cup cashews (or ½ cup cashew butter if you don’t have a high-speed blender) •⅓ cup pure maple syrup or raw honey •1 tsp vanilla extract •½ tsp salt (¼ tsp if using salted cashews) Chocolate Shell •15 oz dark or semi-sweet chocolate (I use dairy-free, refined sugar-free chocolate) •3 tbsp coconut oil •1 cup rice cereal (I use gluten-free, refined sugar-free rice cereal) Instructions 1. Make the ice cream layer: Add all ice cream ingredients to a high-speed blender and blend until smooth. Pour the mixture into an 8×8-inch pan lined with parchment paper. Freeze until solid, at least 8 hours or overnight. 2. Prepare the chocolate shell: Once the ice cream layer is frozen, melt the chocolate and coconut oil together. Once fully melted, remove from heat and stir in the rice cereal. 3. Slice the ice cream: Remove the frozen ice cream from the pan and cut into 16 squares. To prevent melting, keep half of the squares in the freezer while coating the others. 4. Coat and freeze: Dip each ice cream square into the melted chocolate, ensuring it is fully coated. Place on a parchment-lined tray and return to the freezer until the chocolate shell is set. 5. Dig in and enjoy: Once the chocolate shell is firm, dig in! I like to let them sit out and thaw for 5-10 minutes before eating to allow the ice cream layer to soften a bit. Store any leftovers in the freezer! #klondikebars #veganicecream #refinedsugarfreetreats #healthydessert #glutenfreedessert

Ruth Anne Bigley

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Region: US

Wednesday 08 April 2026 15:58:13 GMT