Yes, a totally vegan, no-churn Klondike inspired ice cream bar that actually tastes 100 times better than the original AND is a way better dairy-free alternative! Each bar is full of a no-churn coconut caramel ice cream that takes minutes to blend up. Coated with coconut flakes and coconut sugar for added texture and flavor.
I’d be lying if I said I didn’t make a batch and immedently give them away, just to avoid eating them all myself. So I can without a doubt say they are family approved!
Have fun trying out different combinations, like adding cacao to make chocolate ice cream or sprinkling with nuts or seeds for even more texture and flavor. I’ve always made a version with peanut butter for a Reese’s inspired version.
Beautiful to look at, delicious to eat. I hope you all enjoy this recipe, the video tutorial for these can be found here.
Vegan Coconut Caramel No-Churn Ice Cream
Prep
Total
Yield 8 servings
Ingredients
- 1 can Coconut Milk, refrigerate overnight
- 1 can Coconut Cream, refrigerate overnight (I use Trader Joes)
- 30-32 Medjool Dates, pitted
- 1/2 tbsp Maple Syrup
- 1 tsp Vanilla Bean Powder
Instructions
- Measure and blend your coconut milk + pitted dates together till smooth. About 1-2 minutes in a high-speed blender.
- Transfer that to a large bowl.
- Add your solid coconut cream, sweetener and vanilla bean powder. Blender on low till light and fluffy, about 20-30 seconds.
- Pour that mixture into your bowl and fold the two together till somewhat evenly incorporated.
- Line a loaf pan with parchment paper on all sides and pour your ice cream mixture into it. Spread the top even.
- Cover and freeze overnight.
- Read below for the next steps to making these into klondike bars.
Notes
Transfer to a muffin pan if you want pre-portioned ice cream servings.
Courses Dessert
Vegan Coconut Caramel Ice Cream Bars
Prep
Total
Yield 8 servings
Ingredients
- 1 batch of Coconut Caramel Ice Cream, recipe above
- Chocolate Shell:
- 1 cup Raw Cacao Powder
- 3/4 cup Coconut Oil, melted
- 1 tbsp Maple Syrup
- Coconut Flakes & Sugar, to coat
Instructions
- Measure and whisk together all your chocolate shell ingredients.
- Remove your ice cream from the loaf pan and begin to cut it into even slices, it will yield 8.
- Line a baking sheet with fresh parchment paper and lay each ice cream bar flat.
- Transfer back to the freezer to keep solid.
- Set out your chocolate mixture and any toppings you would like to add. You want to make sure you have an assembly line ready so the ice cream doesn’t melt before you coat it.
- Grab your ice cream bars and begin to assemble, start by spooning chocolate onto the center of each and spreading it evenly over the top. It’s okay if some runs down the sides.
- Once all the tops are evenly coated, transfer back to the freezer to harden and stay cool.
- After about 20 minutes, remove from the freezer and using a spatula, carefully flip each bar.
- Repeat the chocolate coating process and top with any toppings you would like. I did a mixture of desiccated coconut and coconut sugar.
- Transfer back to the freezer once complete to harden and keep cool.
- Serve frozen, enjoy!
Notes
If you want these to look cleaner, use a drying rack so the chocolate drips off the sides instead of collecting. You could also dunk each ice cream bar and use a fork to let any excess drip off. You would need a double batch of the chocolate shell for this method.Store extras in an air-tight, freezer safe bag or container. These will keep for up to a month, if they last that long.
Courses Dessert, No-Churn
Cuisine Gluten-free, Vegan, Kid-friendly
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Please share what kind of coconut milk and coconut cream you use. I’m assuming so delicious unsweetened coconut milk would be appropriate for this recipe? I can not wait to make these! You are amazing!
I updated the recipe, hope that helps.
Thank you! I was on point with Trader Joe’s Coconut Cream! Going to pick up the Thai Coconut Milk today! Thank you for sharing this amazing recipe!
No problem, let me know what you think – hope you love these as much as I do! <3
Hi, I tried making the vegan Klondike bars, I left out the water in the can of coconut cream and just used the hard cream, was that right? Or was I suppose to use the water in both cans? Thanks for your help and they tasted delicious! Debbie
Yes! Using the hardened part of the coconut cream is correct. So happy to hear you enjoyed these, Debbie! <3
Can I just visit your house and be the official sampler? Pretty please with cherry’s on top. LOL!
I can’t wait to give these a try. But I need the weather to warm up first. 🙂
Deal haha, I basically eat everything I make alone or give it away to family. Hope you enjoy this recipe, Spring is coming soon!
These look fabulous!
Thanks Kathryn! 🙂
These look amazing!
Thanks so much, Dena! <3
What can you substitute coconut milk or cream with if allergic??
You could always use frozen bananas as the base, but they don’t freeze that well in these. So I’m not quite sure, seeing as how I don’t consume dairy – coconut milk tends to be what I use for things like this. It doesn’t freeze solid when combined with the dates.
Oh my gosh I’m in love! My heart leaped with joy a little when I saw these… I need these in my life!!! 🙂
Haha, yay! I’m so happy to hear that, I’ll gladly share a batch with you <3
Oh my goodness these bars look sooo delicious!!!
Thank you so much! 🙂
oh. my. GOD.
Ahh looks so good!! I’m not a huge shredded coconut fan (even though I love coconut milk) so I will have to replace it with some sea salt. I can’t wait to make this when the weather gets a little warmer!
Sounds like a great substitution, hope you enjoy! 🙂
What brand and where do you buy your vanilla bean powder? I found some at Whole Foods in a little spice bottle but it was SUPER expensive so wondering what you’re using. Thanks!
Currently using the brand Terrasoul for vanilla bean powder, I ordered it online. A little goes a long way, so it’s worth the price.
Hi Margaret,
These look nothing less than amazing!
One question though: what differentiates coconut milk from coconut cream? I’ve seen mixed uses of both terms and wondering what do you mean, I assume the cream is just coconut milk with higher than 17% fats in it?
Thanks!
Moran
Hi Moran,
Thank you so much, I really appreciate it!
Coconut milk is just coconut water + coconut meat blended up. So it’s pretty thin. Coconut cream is very thick, and thickens up even more when you refrigerate it because of the high fat content. You can use a full fat coconut milk, but only half the can will actually thicken up enough when you refrigerate it overnight. So you would need to use 2-3 cans worth. That’s why I like using the Trader Joe’s coconut cream – but I know that’s not accessible to everyone, everywhere. Hope this helped!
Looks great!! What size loaf pan do you use for this?
What! Yum!! pinning this….
Haha, thanks! I love this one!