@thebigleybasics: Homemade Klondike Bars! These ice cream bars are gluten free, dairy free, paleo, and refined sugar free — and they are sooo delicious! Ice Cream Layer:
•1 (13.5 oz) can full-fat coconut milk •1 cup cashews (or 1/2 cup cashew butter) •1/3 cup raw honey or pure maple syrup •1 tsp pure vanilla extract •1/2 tsp salt (use 1/4 tsp if using salted cashews or cashew butter) Chocolate Shell — Option 1:
•10 oz dark or semi-sweet chocolate (I use dairy-free and refined sugar-free chocolate) •2 tbsp coconut oil Chocolate Shell — Option 2:
•5 oz unsweetened chocolate •3 tbsp coconut oil •1/4 cup + 2 tbsp raw honey or pure maple syrup Instructions: 1. Add all ice cream layer ingredients to a high-speed blender and blend until smooth and creamy. Pour the mixture into an 8x8-inch pan lined with parchment paper. Freeze until completely solid, at least 8 hours. 2. Once frozen, prepare the chocolate shell. Melt the chocolate and coconut oil together using either the microwave or a double boiler on the stovetop. If using chocolate shell option 2, remove from heat and stir in the honey or maple syrup once melted. 3. Remove the pan from the freezer then remove the frozen ice cream slab from the pan. Cut into 16 squares. (Tip: Keep half of the squares in the freezer while coating the others so they stay frozen.) 4. Coat each ice cream square in the melted chocolate and place on a parchment-lined tray. Return to the freezer until the chocolate hardens. 5. Once hardened, dig in and enjoy! I like to let them sit out and thaw for 5-10 minutes before enjoying so the ice cream layer has a chance to soften. 6. Store leftovers in the freezer. Notes: •For a half batch, simply halve the recipe and use an 8x5-inch loaf pan. •If you don’t have a high-speed blender, cashew butter works great instead of whole cashews. •Make sure the ice cream layer is fully frozen before coating in chocolate. •Let the melted chocolate cool for a few minutes before dipping the bars. #klondikebars #veganicecream #refinedsugarfreetreats #healthyicecream #glutenfreedessert

Ruth Anne Bigley

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Region: US

Monday 01 June 2026 15:59:53 GMT