Dairy Free Klondike Bars are a nostalgic treat made with healthier ingredients! The homemade vanilla ice cream is rich, creamy, and only takes a few minutes to make in the blender. They're the perfect treat for a hot summer day!
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Why You'll Love This Recipe
If you grew up loving Klondike Bars like I did, then you have to try my healthier copycat recipe! It's dairy-free, nut-free, and vegan friendly.
They're made with only 6 ingredients and the vanilla ice cream is naturally sweetened with bananas. (Which makes them a great option for kids!)
Each creamy vanilla ice cream square is dipped in a chocolate coating to give them the classic klondike look.
Once you start making your own ice cream, you'll never want to eat store bought again! If you love ice cream bar recipes like this, check my Cherry Ice Cream Bars or my Coconut Ice Cream Bars.
🍴Ingredient Notes
- Frozen Bananas - The ice cream is naturally sweetened with bananas, so I suggest using ripe bananas. For more information, check out my post on how to freeze bananas!
- Full Fat Coconut Milk - Instead of using dairy milk or heavy cream, I used full fat coconut milk to give the ice cream a rich and creamy texture.
- Vanilla Extract - I suggest using a high quality vanilla extract for best results.
- Chocolate Chips - I personally love the brands Pascha and Hu Kitchen for dairy-free & soy-free chocolate.
- Coconut Oil - Adding a little coconut oil to the chocolate makes it easier to dip the bars into.
Recipe Variations
- If you want the vanilla ice cream a little sweeter, try blending in a few tablespoons of maple syrup or coconut sugar.
- Add a thick layer of almond butter, peanut butter, or Sunbutter to the ice cream bars before dipping in chocolate!
- Instead of using dark chocolate or milk chocolate, dip the bars in white chocolate.
- Make them into popsicles by adding a popsicle stick or pouring them into popsicle molds.
🍴Step by Step Instructions
Step 1: Add Ingredients into Blender
Start by adding the entire can of full fat coconut milk, frozen bananas, and vanilla extract, and salt into a blender.
Step 2: Blend Until Smooth
Blend on a low speed until smooth and creamy. Scrape down the edges as needed.
Step 3: Pour into Silicone Molds
Place the silicone molds on a baking tray or cutting board then pour the creamy ice cream mixture into each square mold.
Freeze the ice cream bars for about 2 hours or until the ice cream feels firm.
Step 4: Remove From Silicone Molds
Once frozen, pop out each ice cream bar from the silicone molds and place on a parchment paper lined tray. Put them back in the freezer while you prepare the chocolate.
Step 5: Melt Chocolate
Add the chocolate chips and coconut oil into a small bowl and microwave in 15-20 second increments, stirring in between until silky smooth.
Step 6: Dip Bars in Melted Chocolate
Finally, remove the ice cream bars from the freezer and dip each one in the melted chocolate using two forks.
Let the excess chocolate drip off before adding them back to the parchment paper lined baking sheet.
After they're coated with chocolate, place them back into the freezer to set for a few minutes. (Optional - drizzle with extra chocolate!)
How to Make Without Silicone Molds
Pour the ice cream mixture into an 8x8 square baking dish lined with parchment paper. Use a spatula or the back of a spoon to spread it out. Freeze for about 2 hours or until solid.
Use the parchment paper to pull out the frozen square of ice cream. Carefully transfer the ice cream to a parchment paper lined baking sheet.
If you have trouble removing it, slide a knife along the edges to loosen it up.
Next, cut the ice cream into 9 squares. Spread them out on the baking sheet, and place them in the freezer while you prepare the chocolate.
Expert Tips
- Make sure the chocolate bowl is wide enough to fit the ice cream bars.
- For a thicker chocolate shell, double dip the bars, or drizzle extra chocolate on top!
- Use two forks to dip the ice cream bars into the melted chocolate. It allows the excess chocolate to dip off the edges.
- If you want smaller serving sizes for kids, you can cut the ice cream bars into smaller shapes or use smaller silicone molds before dipping them into the chocolate!
How to Store Leftovers
After the ice cream bars have set on the parchment paper, you can transfer them to a freezer safe container with a cover.
After you remove from the freezer, I recommend letting them sit out on the counter for 10-15 minutes before you enjoy!
More Ice Cream Recipes!
After you make these Dairy-Free Klondike Bars, make sure to leave a comment & rate the recipe!
Recipe Card
Dairy-Free Klondike Bar Recipe
Equipment
- Square Silicone Molds or 8x8 Glass Dish
- Baking Sheet
Ingredients
Dairy-Free Vanilla Ice Cream
- 2+½ Cups Frozen Bananas
- 13.5 Ounces Full Fat Coconut Milk
- 2 Teaspoons Vanilla Extract
- ¼ Teaspoon Salt
Chocolate Shell
- 1+½ Cups Dark Chocolate
- 1 Tablespoon Coconut Oil
Instructions
Dairy-Free Vanilla Ice Cream
- Start by adding the entire can of full fat coconut milk, frozen bananas, and vanilla extract, and salt into a blender.
- Blend on a low speed until smooth and creamy. Scrape down the edges as needed.
Freeze
- Place the silicone molds on a baking tray or cutting board then pour the creamy ice cream mixture into each square mold.
- Freeze the ice cream bars for about 2 hours or until the ice cream feels firm.
Chocolate Shell
- Once frozen, pop out each ice cream bar from the silicone molds and place on a parchment paper lined tray. Put them back in the freezer while you prepare the chocolate.
- Add the chocolate chips and coconut oil into a small bowl and microwave in 15-20 second increments, stirring in between until silky smooth.
- Finally, remove the ice cream bars from the freezer and dip each one in the melted chocolate using two forks. Let the excess chocolate drip off before adding them back to the parchment paper lined baking sheet.
- After they're coated with chocolate, place them back into the freezer to set for a few minutes. (Optional - drizzle with extra chocolate!)
Notes
Expert Tips
- Make sure the chocolate bowl is wide enough to fit the ice cream bars.
- For a thicker chocolate coating, double dip the bars, or drizzle extra chocolate on top!
- Use two forks to dip the ice cream bars into the melted chocolate. It allows the excess chocolate to dip off the edges.
- If you want smaller serving sizes for kids, you can cut the ice cream bars into smaller shapes or use smaller silicone molds before dipping them into the chocolate!
How to store leftovers
After the ice cream bars have set on the parchment paper, you can transfer them to a freezer safe container with a cover. After you remove from the freezer, I recommend letting them sit out on the counter for 10-15 minutes before you enjoy!Nutrition
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