Cherry Ice Cream Bars are sweet, creamy, and dipped in dark chocolate for a rich, decadent flavor combination! They're made with only a few simple ingredients like tart cherry juice, sweetened condensed coconut milk, and almond butter. Enjoy this sweet treat all summer long!

This Cherry Ice Cream Post is Sponsored by my friends at R.W. Knudsen. All thoughts are my own.

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Jump to:

• Why You'll Love This Recipe
• 🍴Ingredient Notes
• Recipe Variations
• 🍴Step by Step Instructions
• Expert Tips
• How to store leftovers
• Recipe Card
• Want more recipes?
• 💬 Reviews

Why You'll Love This Recipe

These delicious vegan ice cream bars taste like the real thing! The ice cream has a soft, creamy texture that doesn't require defrosting. This recipe reminds me of one of my personal favorite childhood treats, Klondike Bars.

Instead of the standard vanilla ice cream and milk chocolate coating, they have an intense cherry flavor and are dipped in rich, dark chocolate.

Texture & Flavor

The creamy base is made by blending almond butter and sweetened condensed coconut milk. For sweetness and flavor, I used Organic Tart Cherry Juice which is loaded with health benefits! (It's also not as tart as you'd think!)

Allergy Friendly

If you're looking to satisfy your sweet tooth with a healthier treat, you'll love these cherry chocolate ice cream bars! This recipe is dairy-free, soy-free, gluten-free, and vegan.

Easy

Homemade dairy-free ice cream bars are so easy to make! Just blend all the ingredients together in a high speed blender, pour into silicone molds, and freeze for 5-6 hours. (You can also use popsicle molds!)

🍴Ingredient Notes

• Tart Cherry Juice - I used RW Knudsen Organic Tart Cherry Juice. It has a delicious flavor and it's full of health benefits!
• Sweetened Condensed Coconut Milk - This gives the ice cream bars their sweet flavor and silky texture. I used the brand Nature's Charm. If you're not on a dairy-free diet, regular sweetened condensed coconut milk will work too!
• Almond Butter - Swap for cashew butter or sunflower butter if you're nut-free! I would not suggest using peanut butter because it will completely alter the flavor.
• Vanilla Extract - To balance out the flavors, I like adding in a little vanilla extract.
• Dark Chocolate Chips - Any dark chocolate will work with this recipe! My favorite dairy-free and vegan brands are Pascha and Hu Kitchen. (You can also just a chocolate bar.)
• Coconut Oil - I always add a little coconut oil into melted chocolate because it thins it out and makes it easier for dipping!

Recipe Variations

• Swap out the Tart Cherry Juice for a different fruit juice or fruit puree to change the flavor. RW Knudsen has a variety of organic fruit juices!
• Add chopped nuts on top of the chocolate layer to add some crunch.
• Dip the ice cream bars in white chocolate instead of dark chocolate.
• Stir in freshly chopped cherries for a more intense cherry flavor.
• Place the ice cream square between two gluten-free cookies for a fun cookie ice cream sandwich twist!

🍴Step by Step Instructions

Step 1: Blend Ingredients

Start by adding cherry juice, sweetened condensed coconut milk, almond butter, and vanilla extract into a blender. Mix on high for about 60 seconds.

Step 2: Pour into Ice Cream Molds

Pour the cherry mixture into 12 small square silicone molds. Freeze for about 5 hours or until the bars are frozen solid.

Step 3: Remove from Silicone Molds

Remove the bars from the silicone molds and place on a parchment paper lined baking sheet. Place them back in the freezer while you prepare the chocolate.

Step 4: Melt Chocolate

Add dark chocolate chips and coconut oil into a small microwave safe bowl. Heat in 15 second increments until smooth and creamy. (Stirring in-between each time you heat.)

Step 5: Dip in Melted Chocolate

Use a fork to dip each cherry ice cream bar into the chocolate. Let excess chocolate drip off and place on the parchment paper lined baking sheet.

Repeat until all ice cream bars are covered. Store in the freezer until you're ready to enjoy!

Expert Tips

• Save the leftover sweetened condensed coconut milk in an airtight container in the refrigerator until you're ready to make more popsicles or ice cream!
• Make sure the ice cream squares are frozen solid before removing from molds. It takes about 5-6 hours to freeze. (Depending on how big they are.)
• If you have leftover Tart Cherry Juice, freeze it in ice cube trays for smoothies or keep it in the refrigerator to make mocktails.
• If there are a lot of foamy bubbles at the top of the cherry mixture, use a spoon to stir the mixture together before pouring into the molds.
• After you add the chocolate coating, place the ice cream bars on a parchment paper lined baking tray to prevent them from sticking. Freeze for an additional 10 minutes to firm up.

Have leftover sweetened condensed coconut milk?! Try my Coffee Popsicles, Coconut Cream Popsicles, or my Homemade Lemon Sorbet.

How to store leftovers

Leftover non-dairy ice cream bars should be stored in an airtight container in the freezer. You can also store them in reusable storage bags!

More ice cream recipes!

After you make these Cherry Ice Cream Bars, make sure to leave a comment & rate the recipe!

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