Description
Delicious and creamy Almond Ice Cream Bars that are Paleo and dairy-free, perfect for guilt-free indulgence.
Ingredients
Scale
- 1 cup raw almonds
- 1/2 cup raw pecans
- 4 large Medjool dates, pitted and softened
- A pinch of salt (optional)
- 1/2 cup no-stir almond butter
- 2 Tbsp raw honey (or maple syrup for a vegan option)
- 1 tsp vanilla extract
- 1 cup coconut cream
Instructions
- Prepare your pan: Line an 8″ x 8″ baking pan with parchment paper.
- Make the crust: Blend almonds, pecans, Medjool dates, and salt in a food processor until clumping.
- Press the mixture into the lined baking dish evenly.
- Prepare the ice cream filling: Blend coconut cream, almond butter, honey, and vanilla extract until smooth.
- Pour the ice cream mixture over the crust and smooth it.
- Freeze to set: Place the pan in the freezer for at least 240 minutes.
- Cut and serve: Lift the bars out using parchment overhang and cut into desired sizes.
Notes
Store bars in an airtight container in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 10g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg