7 ingredient no bake strawberry chocolate ice cream bars! Vegan, gluten free, paleo and sugar free friendly. If you’re looking for a light and refreshing summer treat to beat the heat, you have to try these! To keep the recipe sugar free or vegan, see recipe notes below the recipe!
Crust Ingredients:
2 cups almond flour
1/2 cup cocoa powder
1/2 cup maple syrup
1 tsp salt
Ice Cream Ingredients:
2 cups frozen strawberries (480 grams)
1 cup raw cashews (or 1/2 cup cashew butter)
2 cups unsweetened yogurt (I used dairy free yogurt)
1/3 cup maple syrup
Instructions:
In a large dish mix together your crust ingredients until a chocolate crust forms (I like to mix it into a ball).
Spread a sheet of parchment paper over an 8×8 baking dish and drop your crust “ball” onto the parchment paper.
Use a separate piece of parchment paper to spread and smooth out the crust with your hand until the crust is smooth and covers the bottom of the dish. Set aside.
In a high speed blender or food processor combine your ice cream ingredients and blend/process until smooth and creamy.
Pour your creamy strawberry ice cream mixture over your prepared crust.
Optional — drizzle some melted chocolate onto the top of your ice cream mixture and gently swirl it in with a butter knife.
Place your dessert in the freezer for 4-5 hours, until fully hardened.
Remove your dessert from the freezer after it is hardened and slice into 16 squares.
Serve the ice cream bars immediately or continue to freeze until serving. Serve straight from the freezer! If you like them softer, wait a couple minutes after removing from the freezer before enjoying.
Store in the freezer for 2-3 months.
Recipe Notes:
To keep the recipe sugar free, simply use a sugar free maple syrup in this recipe.
To keep the recipe vegan, simple use a dairy free yogurt in this recipe.
If you have tried this recipe, I would love to hear your feedback in the comments below!
