Mars Ice Cream Bars
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Gluten, dairy, and refined sugar FREE Mars Ice Cream Bars!
With a silky chocolate nougat ice cream, a gooey caramel filling, and a smooth chocolate coating, these are the perfect indulgent summer treat!
Key Ingredients
- Coconut Cream – keeps these ice cream bars vegan while giving the creamiest texture
- Cashew Butter – adds to the creaminess! Cashew butter and coconut cream when frozen together give the smoothest vegan ice cream, that never gets icy
- 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
- Cocoa powder – adds that rich fudgey taste we’re after
- Medjool dates – when broken down and blended they provide a natural stickiness. Combined with the coconut cream and almond butter give a naturally sweet, ultra gooey homemade caramel
- Dark chocolate – the richness of dark chocolate perfectly compliments the sweetness of the ice cream & caramel. I personally love Pascha organic 85% dark chocolate chips or bars for melting
Why You’ll Love These Mars Ice Cream Bars
- They’re made without refined sugars, like those you’d find in traditional caramels
- No ice cream maker is needed
- You get three different flavors and texture with every single bite
- The nougat ice cream filling is incredibly smooth and creamy
- The caramel just melts in your mouth
Serves: 8
Ingredients
Ice cream
- 1/2 cup Cashew Butter
- 1 1/4 cup Coconut Cream
- 1/3 cup Pure Maple Syrup
- 1/4 cup Yogurt, Plain, can be full fat dairy free such as cashew or almond yogurt
- 1 Tbsp Cacao Powder, Raw
- 1 tsp Pure Vanilla Extract
Caramel
- 10 whole Medjool Dates
- 1/2 cup Pure Maple Syrup
- 1/4 cup Coconut Cream
- 2 Tbsp Almond Butter
- 1 Tbsp Coconut Oil
- 1 pinch Sea Salt
Coating
Process
- Line a 9×9 baking pan with parchment paper
- Process ice cream ingredients until smooth. Pour into pan and place in freezer for 2 hours
- Remove pits from your datee. If they’re hard soak them in hot water for 20min + to soften
- Once dates are soft, process caramel ingredients until another, wiping the sides in between blends
- Pour over ice cream layer and freeze overnight
- Remove from pan and slice into 8bars
- Place back in the freezer while you melt your chocolate and coconut oil in 30 second intervals, stirring in between each
- Let cool for a few minutes, but not too long that it hardens again
- Dip each ice cream bar in the chocolate with 2 forks. Quickly coat, tap off excess, and place on parchment paper for chocolate to harden
- Place back in the freezer until chocolate has fully hardened and then enjoy!
Ingredients
Ice cream
- 1/2 cup Cashew Butter
- 1 1/4 cup Coconut Cream
- 1/3 cup Pure Maple Syrup
- 1/4 cup Yogurt Plain, can be full fat dairy free such as cashew or almond yogurt
- 1 Tbsp Cacao Powder Raw
- 1 tsp Pure Vanilla Extract
Caramel
- 10 whole Medjool Dates
- 1/2 cup Pure Maple Syrup
- 1/4 cup Coconut Cream
- 2 Tbsp Almond Butter
- 1 Tbsp Coconut Oil
- 1 pinch Sea Salt
Coating
- 2 cups Dark Chocolate Chips
- 1 Tbsp Coconut Oil
Instructions
- Line a 9×9 baking pan with parchment paper
- Process ice cream ingredients until smooth. Pour into pan and place in freezer for 2 hours
- Remove pits from your datee. If they’re hard soak them in hot water for 20min + to soften
- Once dates are soft, process caramel ingredients until another, wiping the sides in between blends
- Pour over ice cream layer and freeze overnight
- Remove from pan and slice into 8bars
- Place back in the freezer while you melt your chocolate and coconut oil in 30 second intervals, stirring in between each
- Let cool for a few minutes, but not too long that it hardens again
- Dip each ice cream bar in the chocolate with 2 forks. Quickly coat, tap off excess, and place on parchment paper for chocolate to harden
- Place back in the freezer until chocolate has fully hardened and then enjoy!