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
Yield 8 servings
- 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
- 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.
Transfer to a muffin pan if you want pre-portioned ice cream servings.
Vegan Coconut Caramel Ice Cream Bars
Yield 8 servings
- 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!
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