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–+ servings
Dessert

Healthy Caramel Chocolate Ice Cream Bars

If you love Twix Ice Cream Bars, then you'll love these healthy caramel chocolate ice cream bars that are dairy free, gluten free, and refined sugar free, too!
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Prep Time35 minutes
Cook Time5 minutes
Total Time4 hours 40 minutes
Yield6 bars

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
Cookie Pieces
  • 1 tbsp maple syrup
  • 1 tbsp melted butter use vegan butter if vegan
  • 1/2 tsp vanilla
  • 1/3 c almond flour
  • 1/4 tsp baking powder
Easy Caramel
  • 3 tbsp peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • pinch of salt
Chocolate Coating
  • 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 blend 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.
  • Line a loaf pan with parchment paper. Pour the ice cream mixture into the loaf pan and freeze for at least two hours, or until solid.
Cookie Pieces
  • Preheat oven to 350F. Line a baking sheet with parchment paper; set aside.
  • In a medium bowl, mix the maple syrup, melted butter, and vanilla until smooth.
  • Add in the almond flour and baking powder. Mix together until a dough forms. The dough should be smooth and just slightly sticky.
  • Sprinkle the cookie dough onto the baking sheet. It's ok if the pieces are large and sticky.
  • Bake for 5-8 minutes, until lightly golden brown, flipping and stirring the cookie pieces halfway through baking.
  • Once cool enough to handle, use your fingers to break the cookies into even smaller pieces.
Easy Caramel
  • In a small bowl, mix all ingredients together until smooth.
Assembly
  • Spread the caramel on top of the frozen ice cream in an even layer.
  • Sprinkle the cookie pieces on top.
  • Place the pan in the freezer again and freeze for two more hours.
  • Meanwhile, line a baking sheet with parchment paper and set aside for now.
Chocolate Coating
  • When ready, melt the dark chocolate chips and coconut oil in the microwave at 15s intervals, stopping to stir each time, until fully melted.
  • Slice the ice cream into six or eight rectangular bars. Dip each of the bars into the chocolate, and place them on the lined baking sheet. The chocolate will set quickly.
  • See the blog post for storage tips.