Vanilla Chocolate Almond Ice Cream Bars couldn’t be a better treat! Made with just a few wholesome ingredients, these chocolate ice cream bars are one of my favorite summer recipes.

WHY I MADE THESE CRUNCHY CHOCOLATE ICE CREAM BARS

Even though I, a full grown adult, will eat ice cream any time of year, for any reason, I’m still a sucker for the ice cream bars that defined my childhood. And when I was a kid, my mom kept our freezer stocked with our favorite Haagen Dazs Almond Chocolate Ice Cream Bars.

While Chocolate Chip Cookie Ice Cream Sandwiches are my #1 favorite ice cream treat, I’ll always reach for a chocolate dipped ice cream bar too–especially one that has a creamy vanilla ice cream center and a crunchy chocolate exterior. Yum! The sweet but crunchy contrast is just what we love in a healthy summer ice cream treat.

These ice cream bars are super easy to make: the only item you may not have on hand already is a silicone popsicle mold. I also like to use Enjoy Life’s Chocolate Chips because they are dairy free and allergen free, too. Overall, these healthier chocolate ice cream bars are a better-for-you alternative to the store bought version. Plus, they taste amazing!

I use a homemade ice cream for this recipe made with oat milk, honey, and vanilla. This healthier ice cream pairs perfectly with our chocolate almond dipped ice cream bars. So, let me show you how to make it!

MY ROASTED ALMOND ICE CREAM BARS RECIPE

You’re only a few steps away from making these copycat Haagen Dazs ice cream bars at home. The full recipe is in the recipe card below, but here’s a quick overview:

OAT MILK ICE CREAM

• Soak the cashews: Combine the oat milk and cashews together in a large bowl. Cover the bowl and place it in the fridge overnight.
• Blend the ice cream mixture: Blend the oat milk-cashew mixture along with some honey, vanilla, and salt until completely smooth.
• Pour the ice cream into the silicone popsicle molds: I really like THESE ones from Amazon.

ALMOND CHOCOLATE COATING

• Add the almonds to the ice cream: Sprinkle the roasted almonds on top of the ice cream and return to the freezer.
• Melt the chocolate chips: Melt the dark chocolate chips and coconut oil in the microwave at 15s intervals until smooth.
• Dip the popsicles: Quickly dip the frozen popsicles into the melted dark chocolate, and place them on the lined baking sheet. I recommend dipping the popsicles just once to get a nice, even coating. The chocolate will set quickly.

Easy, right? You can also drizzle the tops of the popsicles with additional chocolate and roasted almonds, if desired. So pretty, and so yummy!

CRUNCHY ALMOND ICE CREAM BARS INGREDIENTS

OAT MILK ICE CREAM

• Cashews: Instead of using traditional milk and heavy cream for our healthier homemade ice cream recipe, we use a combination of cashews and oat milk to achieve a similar taste and texture. The cashews provide the thickness and richness that you would typically get from traditional dairy ingredients.
• Oat Milk: We use oat milk as our non-dairy milk alternative because it has the best taste, texture, and richness (imo) of any non-dairy milk. Be sure to use a full fat oat milk (or barista edition) for ultra creamy vegan ice cream. I find Oatly to be the best brand for this.
• Honey: Instead of granulated sugar, we use honey as the sweetener for our ice cream. I love how the subtle taste of honey pairs with this oat milk ice cream, but you can use maple syrup or agave syrup, if vegan.
• Vanilla: Use vanilla bean paste to get little specks of vanilla in the ice cream for the ultimate summer treat. I really like the vanilla bean paste from Trader Joe’s, or you can try this one from Vanilla Bean Kings.

CHOCOLATE ALMOND COATING

• Roasted Almonds: I love the crunchy texture and depth of flavor that you get from using roasted almonds for this chocolate ice cream bar recipe. If you only have raw almonds on hand, just chop them up and place them on a baking sheet. Roast in a 300 F oven for about 8 – 10 minutes, stirring occasionally until the almonds are lightly golden on all sides.
• Dark Chocolate Chips: We can’t make chocolate dipped ice cream bars without chocolate chips! I love the brand Enjoy Life’s Chocolate Chips because they are dairy free and allergen free, too. They do contain cane sugar, so choose a refined sugar free brand like Lily’s Sweets of you’re strictly refined sugar free.
• Coconut Oil: This is optional, but I like to mix a little bit of coconut oil into melted chocolate to make the chocolate even smoother. It will also help the chocolate set more quickly, so that you enjoy your finished ice cream bars even sooner!

And don’t you think these would be so good with some Easy Vegan Caramel Sauce spread on top, too? Yum!

HOW LONG DO THESE TAKE TO MAKE?

Not counting the time that it takes to soak the cashews in the oat milk overnight for our homemade oat milk ice cream, these ice cream bars will take about 3 hours to make, start to finish. Most of that is just the time is just chilling the ice cream in the freezer, though.

Here’s the breakdown of how long it takes to make this recipe:

• Overnight time: 8 hours
• Prep time: 10 minutes
• Freezer time: 3 hours
• Assembly: 10 minutes

Honestly, not that bad for homemade crunchy almond ice cream bars! Keep in mind again that there’s a lot of resting time for these, so the time spent actively making them is pretty short.

HOW TO STORE THESE ICE CREAM BARS?

I like to wrap any leftover ice cream bars in parchment paper and place them in a large Ziploc bag and store in the freezer. They’ll keep for up to 3 months.

These ice cream bars taste great right out of the freezer, but if the ice cream gets too hard you can thaw them at room temperature for a couple of minutes before enjoying!

HEALTHY ICE CREAM BARS FAQ

1. I’m vegan—can I make this recipe fully plant-based?
Yes! To make this recipe vegan, use maple syrup instead of honey in the ice cream. Be sure to use dairy-free chocolate chips, too. I love the dark chocolate chips from the brand Enjoy Life.

2. Are these bars gluten-free?
Yes, as long as your oat milk and chocolate chips are certified gluten-free.

3. Do I need an ice cream maker?
Nope! This recipe does not require an ice cream maker at all. Once you blend the ice cream base ingredients together, you’ll pour it directly into the silicone ice cream molds and place them in the freezer. We love an easy, no churn ice cream recipe, don’t we?

4. Can I skip the almonds or use another topping?
Yes, you can omit almonds or replace them with chopped peanuts, shredded coconut, or granola (doesn’t that sound good?).

5. How long do these ice cream bars keep in the freezer?
For the best texture and flavor, enjoy within 1–2 weeks, or up to 3 months. I like to wrap any leftover ice cream bars in parchment paper and place them in a large Ziploc bag and store in the freezer.

They taste great right out of the freezer, but if the ice cream gets too hard you can thaw these ice cream bars at room temperature for a couple of minutes before enjoying!

6. Can I substitute oat milk for another milk?
You can, but oat milk gives the creamiest texture, in my opinion. Almond milk or cashew milk work too, though the ice cream may be slightly icier and not as rich and creamy as oat milk.

7. Why add coconut oil to the chocolate?
Coconut oil helps the chocolate melt smoothly and creates a snappy coating when frozen.

8. Do I have to soak the cashews overnight?
Soaking the cashews overnight softens the cashews and makes the ice cream base super smooth. If you’re short on time, you can quick-soak them in hot oat milk for 1 hour instead. Just make sure the mixture is completely cool before blending.

‍. . . . . . . . . . . . . . .

If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

‍. . . . . . . . . . . . . . .

Haagen Dazs Vanilla Milk Chocolate Ice Cream Bars

These healthier crunchy almond ice cream bars taste just like the Haagen Dazs version! Made with homemade oat honey ice cream and toasted almond pieces, you'll never want to buy the store bought ice cream bars again.

Print Pin Rate

Course: Dessert

Prep Time: 20 minutes minutes

Resting Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 8

Equipment

• Silicone Popsicle Molds

Ingredients

Oat Milk Ice Cream

• 1/3 c raw cashews
• 1 1/4 c full fat oat milk
• 2 tbsp honey or maple syrup
• 2 tsp vanilla
• pinch of salt

Chocolate Almond Coating

• 1/3 c roasted almonds chopped
• 2 c dark chocolate chips
• 2 tsp coconut oil

Instructions

Oat Milk Ice Cream

• Mix the cashews and oat milk together in a large bowl or cup. Cover and place in the fridge overnight, or at least 8 hours. This softens the cashews so they blends into a smooth ice cream base.
• The next day, pour the oat milk-cashew mixture, honey (or maple syrup), vanilla, and salt into a blender and blend until completely smooth.

Chocolate Almond Ice Cream Bars

• Place the silicone popsicle molds onto a baking sheet or large freezer-safe plate.
• Carefully pour the ice cream mixture into the popsicle molds. Insert a popsicle stick into each mold. Place in the freezer for 1 hour.
• Sprinkle the roasted almonds in an even layer on top of the ice cream and return to the freezer for at least 2 hours, or until the ice cream is frozen solid.
• Meanwhile, line a baking sheet with parchment paper and set aside for now.
• When ready, melt the dark chocolate chips and coconut oil in the microwave at 15s intervals, stopping to stir each time, until fully melted. I recommend transferring the melted chocolate into a tall glass or jar for easy dipping!
• Gently dip the frozen popsicles into the melted dark chocolate, and place them on the lined baking sheet. I recommend dipping the popsicles just once to get a nice, even coating. The chocolate will set quickly.
• Drizzle the tops of the popsicles with additional chocolate and roasted almonds, if desired.
• See the blog post for storage tips.