These healthy ice cream bars taste even better than a classic Klondike Bar! Dreamy vanilla ice cream is coated in a creamy chocolate shell. Whip this healthy frozen dessert up in under 10 minutes for the perfect summer treat! These bars are vegan, paleo, and free of refined sugars, but you’d never guess it!
These healthy vegan Klondike bars prove that dessert can be delicious, nutritious, and protein-rich. Whether you’re following a paleo lifestyle or just looking for a refined sugar-free treat, these bars will satisfy your cravings without the crash.
After you try these homemade Klondike bars, try my homemade Dilly Bars!
Why You’ll Love This Recipe
- 100% Vegan & Dairy-Free
- Boosted with Plant-Based Protein
- Grain-Free & Paleo-Friendly
- Naturally Sweetened with Maple Syrup
- No Bake & Freezer-Friendly
Video – how to make Healthy ice cream bars
How to make homemade klondike bars
Full recipe is in the recipe card at the bottom of the post!
Ingredients
For the ice cream center:
- Full-fat Canned coconut milk
- Protein powder (optional) – I used Macro Mike vanilla buttercream! It tastes like ice cream. You can use my code “amb-dani” for a discount!
- Raw cashews – these create a super thick and creamy ice cream base after being frozen! If you can’t have cashews, you could try substituting greek or coconut yogurt or even 1/4 cup granola butter, etc.
- Maple syrup or honey
- Peanut butter – any nut or seed butter works!
- Pantry staples: vanilla extract, sea salt
For the Chocolate Coating:
- Chocolate chips – use whatever chocolate you love or fits your dietary needs!
- Coconut oil – this helps thin the chocolate out a bit for easier dipping/coating!
Steps to make healthy ice cream klondike bars
1: Make the Ice Cream Filling
- In a blender or food processor, combine the coconut cream, almond milk, maple syrup, vanilla, protein powder, and sea salt. Blend until smooth and creamy.
- Divide the mixture amongst a silicone ice cube mold (like this one!) or even a silicone cupcake mold (they’ll just be round rather than squares!).
- Freeze for 3-4 hours or until solid.
2: Make the Chocolate Shell
- Melt the chocolate chips and coconut oil together using a double boiler or microwave in 30-second intervals. Stir until smooth.
3: Coat the Bars
- Working one at a time, dip each frozen bar into the chocolate coating, using a fork to cover completely. Place bars on a parchment-lined tray and return to the freezer immediately to harden.
- Let sit for at least 10 minutes before serving. This ensures they thaw a bit and become a creamy ice cream-like consistency!
Storage Tips
Store these bars in an airtight container in the freezer for up to 2 weeks. Let thaw for 10 minutes before enjoying for the perfect creamy texture!
expert Tips for Perfect Klondike Bars
- Use full-fat canned coconut milk for the creamiest texture.
- Be sure to let the bars thaw at room temperature for 10 minutes or so before eating for the creamiest ice cream texture!
More healthy frozen desserts to try
- Homemade Dilly Bars
- Cookie dough ice cream bars
- Strawberry frozen S’mores
- Strawberry shortcake protein ice cream (ninja creami)
- Dilly bars
- 2 ingredient orange sorbet
- Healthy snickers bites
- 2 ingredient Rolo’s
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below! Tag me in your creations on Instagram @danishealthyeats!
Homemade Klondike Bars
These healthy ice cream bars taste even better than a classic Klondike Bar! Whip this healthy frozen dessert up in under 10 minutes for the perfect summer treat! Think, luscious creamy vanilla ice cream coated in a chocolate shell. These bars are vegan, paleo, and free of refined sugars
Ingredients
Ice cream center
- 1 can full-fat coconut milk
- 1/2 cup raw cashews
- 2 scoops vanilla protein powder (optional, but can add extra flavor & sweetness!)
- 3-4 tbsp maple syrup or honey
- 1 1/2 tsp vanilla extract
- good pinch sea salt
- 3-4 tbsp peanut butter *you can blend it in with the other ingredients or dollop it into the center of each one for a peanut butter filling!
Chocolate coating
- 1 1/3 cups chocolate chips
- 2 tsp coconut oil
Instructions
- In a blender or food processor, combine the coconut milk, maple syrup, vanilla, cashews, protein powder, and sea salt. Blend until smooth and creamy. You can taste the mixture and adjust the sweetness as needed.
- Divide the mixture amongst a silicone mold (like this one!) or even a silicone cupcake tin (they'll just be circles rather than squares!). If using peanut butter, I dollop some into the center for a "filling" or you can swirl it in or blend it in with the other ingredients. Freeze for 3-4 hours or until solid.
- Once the bars are completely frozen, get the chocolate coating ready. Melt the dark chocolate chips and coconut oil together using a double boiler or microwave in 30-second intervals. Stir until smooth.
- Working one at a time, dip each frozen bar into the chocolate coating, using a fork to cover completely. Place bars on a parchment-lined tray and return to the freezer immediately to harden.
- Store these bars in an airtight container in the freezer for up to 2 weeks. Let thaw for 10 minutes before enjoying for the perfect creamy texture!
