Copycat Klondike Ice Cream Bars – (Dairy free)
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If you’re anything like me than I know Klondike bars were in your top 3 ice cream truck favorite picks!
This copycat klondike bar recipe is dairy free for those of us who don’t tolerate dairy too well, they’re refined sugar free, yet still with a creamy ice cream filling and a silky smooth chocolate coating.
Optional Krunch version, too!
Why You’ll Love These Copycat Klondike Bars
- They are incredibly easy to make
- No ice cream maker is needed
- They’re nostalgic, bringing back memories of chasing down the ice cream truck for our favorite summer treats!
- They’re pretty customizable with the filling, flavor, and mix-ins!
- I’ve made a peanut butter cup version
- And a caramel filled version!
Key Ingredients
- Coconut Cream – just the thick part. Do not use the clear liquid from the can. It helps to refrigerate your can of coconut milk overnight to separate the cream from the milk
- Not dairy free? You can use cottage cheese, blended, in place of or in addition to the coconut cream: 1 1/4 cup cottage cheese plus 1/2 cup coconut cream makes for a perfect creamy texture plus adds the protein, too!
- Cashew Butter – adds to the thick creaminess without using more coconut cream. It is neutral in taste. You can also use peanut butter for a peanut butter flavored ice cream bar
- Pure Maple Syrup – adds a touch of sweetness without needing refined table sugar. Not to be confused with pancake syrup, pure maple syrup is lower glycemic index, and actually contains nutrients like potassium and magnesium
- Dark Chocolate – milk chocolate would make these no longer dairy free. Dark chocolate perfectly compliments the sweet ice cream. My favorite is 85% dark by Pascha Chocolate. They also have a 70% stevia sweetened dark chocolate to keep the chocolate sugar free
Serves: 9
Ingredients
- 1 3/4 cups Coconut Cream, *
- 1/2 cup Cashew Butter, *
- 1/3 cup Pure Maple Syrup, *
- 2 tsp Pure Vanilla Extract
- 1 1/2 cup Dark Chocolate Chips
- 2 Tbsp Coconut Oil
- 1 Tbsp Pure Maple Syrup
- 1/2 cup Coconut Flakes, Unsweetened, * optional for crunch version
Process
- Use a hand or stand mixer to whip cream, cashew butter, syrup, and vanilla together
- Pour into 8×8 pan lined with parchment paper
- Freeze at least 5 hours or overnight
- Cut into 9 squares
- Melt chocolate and coconut oil together, then stir in syrup
- Dip your ice cream squares into chocolate with a fork, then place on parchment paper lined baking sheet
- Place back in the freezer 10min or so until chocolate is hard
- *for crunch version, lightly smash corn flake type cereal (I used coconut flakes in corn flake shape) and mix into melted chocolate, then dip ice cream squares into that mixture and coat the whole bar before placing on parchment paper
- Enjoy!
- Store leftovers in the freezer and let come to room temp for 5ish min before enjoying
Variations for Dietary Preferences
- Coconut free – if you can tolerate dairy you can replace the coconut cream with full fat cottage cheese, blended until smooth
- This will also up the protein count!
- You can replace the cashew butter with more coconut cream, full fat yogurt (dairy free is fine), or even sunbutter
- You can use medjool date syrup or honey in place of pure maple syrup
Notes
**coconut cream is just the thick creamy part within the can. Do not use the water in the can here.
If you give these copycat klondike bars a try please leave a comment below with your thoughts! Or tag me on social media so I can see your version!
Ingredients
- 1 3/4 cups Coconut Cream *
- 1/2 cup Cashew Butter *
- 1/3 cup Pure Maple Syrup *
- 2 tsp Pure Vanilla Extract
- 1 1/2 cup Dark Chocolate Chips
- 2 Tbsp Coconut Oil
- 1 Tbsp Pure Maple Syrup
- 1/2 cup Coconut Flakes Unsweetened, * optional for crunch version
Instructions
- Use a hand or stand mixer to whip cream, cashew butter, syrup, and vanilla together
- Pour into 8×8 pan lined with parchment paper
- Freeze at least 5 hours or overnight
- Cut into 9 squares
- Melt chocolate and coconut oil together, then stir in syrup
- Dip your ice cream squares into chocolate with a fork, then place on parchment paper lined baking sheet
- Place back in the freezer 10min or so until chocolate is hard
- *for crunch version, lightly smash corn flake type cereal (I used coconut flakes in corn flake shape) and mix into melted chocolate, then dip ice cream squares into that mixture and coat the whole bar before placing on parchment paper
- Enjoy!
- Store leftovers in the freezer and let come to room temp for 5ish min before enjoying
Video
Notes
Can replace some of the coconut cream with more cashew butter, or full fat yogurt (soy, coconut, cashew, or greek). can replace the cashew butter for peanut butter or keep it nut free with sunbutter **coconut cream is just the thick creamy part within the can. Do not use the water in the can here.