Raw Vegan Ice Cream Bars Recipe

Raw Vegan Ice Cream Bar

{gluten-free, dairy-free, soy-free, refined sugar-free}

Recipe for raw vegan ice cream bars

Raw Vegan Ice Cream Bars

 Raw Vegan Ice Cream Bar Recipe

Coconut ice cream ingredients:
10 medium dates (about 1/2 c.) – buy raw dates
15 oz. coconut milk
1 c. raw cashews – buy raw cashews
pinch himalayan sea salt – buy himalayan sea salt
T Non-GMO Lecithin Powder – buy lecithin powder
T Maca Powder – buy maca powder
3 T pure maple syrup*, or more for desired sweetness
1 vanilla bean, or 1 tsp. pure vanilla extract – buy vanilla beans

1 c. chopped almonds – to place on top of the ice cream

*you can substitute the maple syrup with a different sweetener such as coconut palm sugar or nectar, agave, honey, etc.

Date caramel ingredients:
2 c. raw dates – buy organic dates
pinch himalayan sea salt
water – start with a small amount (about 1/2 c.) and gradually increase amount by 1 T, as needed to blend until smooth

Date Caramel Sauce

Date “caramel” Sauce

Raw chocolate ingredients:
1 c. raw cacao powder – buy raw cacao powder
1/2 c. coconut oil (soft, or melted) – buy extra-virgin coconut oil
pinch himalayan sea salt
1 tsp – 1 T warm water (just add enough to achieve a “chocolate sauce” consistency)


1. Prepare a 9″x9″x2″ baking dish or pan by lining it with parchment paper. The parchment paper will keep the ice cream from sticking, and also makes it easy to completely remove the frozen ice cream from the dish in a “sheet” for easier cutting. Combine all of the coconut ice cream ingredients in a high powered blender, or vita-mix. Blend until very smooth and creamy, there shouldn’t be chunks of dates or nuts, unless you want chunky ice cream, of course! Next, poor the ice cream mixture into your dish and top with chopped roasted or raw almonds. Place into the freezer for at least 1 hour, or until the ice cream is completely frozen. While the ice cream is freezing, you can make the date caramel sauce and the raw chocolate sauce.

2. Combine all of the ingredients for the date caramel into the blender and puree until very smooth. Add more water, 1 T at a time, to the mixture as needed. You want to achieve a very smooth caramel sauce consistency. If you add to much water, simply add more dates to thicken it back up. This date caramel is very sweet and tasty, so it wouldn’t hurt to make a little extra! It will keep in the fridge for at least a week in a jar with a lid, or in a covered container.

3. To make the raw chocolate, add all of the ingredients into your blender or a food processor. Blend or puree until smooth. Add a small amount of water to the chocolate if needed for to reach a smooth consistency. Transfer to a medium sized bowl and cover, let sit out at room temperature until needed.

4. Once the ice cream is completely frozen solid, grab the sides of the parchment paper and pull the ice cream out of the pan. It should come out in a solid sheet, which you can then cut into bars. We cut ours into 1″ by 3″ bars, but any size you prefer will work fine. Transfer the ice cream bars to a sheet pan that has a layer of parchment paper on it. Next, pour or spread a small amount of caramel sauce onto the top of each ice cream bar, it’s okay if some slides down the sides of the bar. Place the ice cream bars back into the freezer for about 10 minutes.

5. Pull the ice cream bars back out of the freezer and very quickly dip them, one by one, into the raw chocolate sauce. Making sure to completely cover the ice cream bars with the chocolate, and then placing them back onto the sheet pan. You can also just pour chocolate over the top, but dipping them ensures that they are completely covered with an even layer of chocolate sauce. Now place the ice cream bars back into the freezer once again, for at least 10 minutes, or until you’re ready to eat them.

These delicious raw vegan ice cream bars will last for quite some time in the freezer, as long as they are properly stored in an air-tight container. I would imagine that they would be fine for around a month, unless they developed freezer burn. We wouldn’t know for sure because we eat them up within a week!

Keep in mind when making these that you can absolutely make any substitutions that you need or want to, as long as you keep the proportions about the same, you shouldn’t have any issues. For example, the nuts could be easily substituted with seeds, and seed milk, and the caramel could be replaced with some homemade nut butter, if desired. You can also top the ice cream with just about any nut, seed, berry or fruit that you would like to change up the flavor.


Raw Organic Ice Cream Bar

Raw Vegan Frozen Ice Cream Bars

For more recipes like this please visit us at www.natureshappiness.com/recipes

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