August is always a busy month for us and also a reminder that the end of summer is near. My kids go back to school in exactly 3 weeks and all I want to do is savor the rest of the time we have! Savoring summer for us, means enjoying lots of frosty treats, bbqs and time at home soaking up the sun. While that time together has been somewhat limited lately, last week on an 80 degree day, I got to make homemade ice cream bars, and they were so good I wanted to share the recipe with you today!
I love to take advantage of using seasonal ingredients when I can! After finding some local organic cherries at the grocery store, I knew they’d pair perfectly with vanilla ice cream and of course chocolate!
There’s just something about cherries and ice cream that naturally go well together…add in that sweet chocolate and you have a trio of decadent summer flavors just waiting to be indulged!
After my hubby crowned the cherry ice cream bars as the best treat I’ve ever made ( and I’ve made a lot of treats in my days,) I recommend doubling the recipe, cause I have a feeling you won’t be able to just eat one.
Tart, creamy, textured and sweet and a must make treat before the season of summer slips away!
Cherry Vanilla Ice Cream Bars
Fresh organic cherries, vegan vanilla ice cream and a chocolate grain free crust. Layered, cut into squares and then devoured.
Vegan and grain free Ice cream bars made with fresh cherries, vanilla ice cream and a chocolate almond crust.
For the cherry layer:
3 cups fresh cherries pitted and sliced in half
1 tbsp fresh lemon juice
seeds from 1 vanilla bean
pinch of raw organic sugar
1 TBSP Cacao nibs
For the ice cream layer:
2 pints of vegan cashew ice cream partially thawed (should be soft and spreadable)
For the crust:
1 1/4 cups almond flour
1/3 cup cocoa powder
1/4 cup vegan chocolate chips
1/2 cups (5-6) soaked, pitted dates
3 TBSP unrefined coconut oil
pinch of salt
Line a loaf pan with parchment paper and set aside.
Place sliced cherries into bowl with lemon juice, vanilla bean, cacao nibs and pinch of sugar. Stir, cover bowl with plastic wrap and allow to macerate for 2 hours.
Remove to pints of vegan ice cream from freezer to thaw and then start on the crust.
For the crust:
Add the almond flour, cocoa powder, chocolate chips dates, coconut oil and salt to a food processor and pulse on high until combined.
Pour the finished cocoa crust into the bottom of the parchment lined loaf pan and press it firmly into the corners of the pan and along the edges.
Use a rubber spatula to spread the soft vegan ice cream over the crust, smoothing out the top.
Pour the macerated cherries over the top of the smoothed ice cream.
Freeze immediately for at least 2 hours.
Once the ice cream bars are completely frozen, remove from the bread pan, peel away the parchment and cut the bars into squares.
Serve immediately or place back in the freezer until ready to serve.
I used a super handy cherry pitter to quickly remove all the pits from the cherries. It’s a must for making pies and desserts that call for cherries so that you’re not stuck removing the pits by hand. It’s a great time saver so I’ll be sure to link it at the bottom of the post!
Keywords: vegan ice cream bars, cherry desserts, grain free desserts, summer recipes, chocolate grain free crust, vanilla ice cream
In addition to the flavor of the ice cream bars, you’ll love that the recipe is dairy, gluten and grain free and suitable for anyone with allergies. The almond crust and cashew based ice cream is a great alternative and not noticeable from a taste standpoint.
Happy August to you all! I’m delighted to share the recipe with you all today and I hope you enjoy the ice cream bars as much as we did!
I would love to know how you’re savoring the rest of summer. Share with me in the comments below!
Sidenote: This coming weekend we are celebrating my 10 year old with a Parisian party! Looking forward to posting more about it all soon!
These strawberry rhubarb bars are a must make as well!
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