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