Desserts

Dairy Free Klondike Bars

These Dairy Free Klondike Bars are going to be your new favorite! These ice cream bars are made with a coconut cream base, have a dollop of caramel in the center and are coated in a dairy free chocolate shell. The perfect no bake treat for the summer!

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

an up close shot of these dairy free klondike bars with the one in the center cut in half to show the caramel

Why You’ll Love This Recipe

  • Dairy Free Klondike Bars come together with just a few simple ingredients.
  • Just add all the ingredients to a blender, blend and freeze.
  • The ice cream is made with coconut cream which is naturally sweet and has a lovely flavor.
  • There is a dollop of caramel in the center for a yummy surprise.
  • The perfect no bake treat to keep stored in the freezer all summer long!
  • As written, this recipe is vegan, dairy free, gluten free and grain free.
  • If you loved this recipe, be sure to check out my chocolate fudge pops!

Ingredients And Substitutions

These are the main ingredients and substitutions for Dairy Free Klondike Bars. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of these ice cream bars are made with canned coconut cream. This is different than coconut milk from a carton and coconut milk from the canned. To achieve that ice cream texture, you must use coconut cream.

I recommend sticking to a neutral flavored nut butter like cashew butter or almond butter. Otherwise, you can use any type of nut or seed butter to make this recipe nut free.

I personally love using coconut sugar because it’s a natural sweetener and it pairs nicely with the coconut cream. Alternatively, you can use cane sugar, monk fruit sweetener or brown sugar.

To keep this recipe quick and easy, use store-bought caramel. Otherwise you can make your own caramel with regular cane sugar or coconut sugar.

Once your klondike bars are totally firm, dip and coat them in melted dark chocolate. Use a dairy free chocolate to keep this recipe dairy free, otherwise any chocolate will work.

all five ingredients that you need to make these klondike bars in individual containers

How To Make

ONE: In a blender, add in coconut cream, almond butter and coconut sugar. Blend until smooth and creamy.

TWO: Then, add in the mixture into the silicon molds. Drop about 1 tbsp of caramel in the center of each filled cavity and place them in the freezer until completely firm, about 4-6 hours.

THREE: Once ready, dip the ice cream in melted chocolate and place it onto a baking sheet that’s lined with parchment paper. Place back in the freezer for 30 more minutes and enjoy!

the ice cream after being dipped in melted dark chocolate.

Tips And Tricks

Use a blender to really incorporate all the ingredients together.

I recommend using these silicon molds to create the perfect klondike bar shape. Otherwise, any silicon mold will work.

Add a dollop of caramel in the center for a yummy surprise! If you don’t like caramel, use chocolate syrup or nutella!

The ice cream tends to melt quickly when coating in the melted chocolate, so work with one tray little by little and keep the other tray frozen until ready to dip.

Place the dipped bars on a piece of parchment paper.

Sprinkle with flakey sea salt for a sweet and salty flavor.

a hand holding one of the bars with the top piece cut in half.

How To Serve And Store

Serve these Dairy Free Klondike Bars once they are firm enough to handle.

Keep them stored in an airtight container in the freezer and enjoy up to 30-60 days.

Taste And Texture

These Dairy Free Klondike Bars taste like the real deal but with a slight coconut flavoring.

They are creamy, but crunchy due to the magic shell outer coating.

flakey sea salt added on top of each ice cream bar.

Frequently Asked Questions

Can I use milk instead of coconut cream?

The base of these ice cream bars are made with canned coconut cream. This is different than coconut milk from a carton and coconut milk from the canned. To achieve that ice cream texture, you must use coconut cream.

Can I use milk chocolate instead of dark chocolate?

Absolutely! but using milk chocolate won’t keep these dairy free anymore.

Where can I get that silicon mold at?

I got mine from amazon!

Other Recipes You May Like

If you make these Dairy Free Klondike Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Dairy Free Klondike Bars

These Dairy Free Klondike Bars are going to be your new favorite! These ice cream bars are made with a coconut cream base, have a dollop of caramel in the center and are coated in a dairy free chocolate shell. The perfect no bake treat for the summer!
5 based on 3 reviews
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
4 hours
TOTAL TIME:
4 hours, 10 minutes
Author - Hannah

Ingredients

  • (1) 13.5oz can of coconut cream, solid parts only
  • 1/2 cup almond butter, cashew butter or peanut butter
  • 1/4 cup coconut sugar
  • 12 tbsp caramel
  • 2 cups dark chocolate, melted

SCALE:

1X

YIELDS:

12 klondike bars

Directions

  1. In a blender, add in the solid parts only of the canned coconut cream, almond butter and coconut sugar. Blend until smooth and creamy.
  2. Then, place the empty silicon molds on a baking sheet, then add the mixture into the silicon molds, about 3/4's to the top, leaving a little bit of room.
  3. Drop about 1 tbsp of caramel in the center of each filled cavity and place them in the freezer until completely firm, about 4-6 hours.
  4. Once ready, dip the ice cream in melted chocolate and place it onto a baking sheet that's lined with parchment paper.
  5. Place back in the freezer for 30 more minutes and enjoy! Sprinkle with flakey sea salt if desired.

Notes

  • Use a blender to really incorporate all the ingredients together.
  • I recommend using these silicon molds to create the perfect klondike bar shape. Otherwise, any silicon mold will work.
  • Add a dollop of caramel in the center for a yummy surprise! If you don't like caramel, use chocolate syrup or nutella!
  • The ice cream tends to melt quickly when coating in the melted chocolate, so work with one tray little by little and keep the other tray frozen until ready to dip.
  • Place the dipped bars on a piece of parchment paper.
  • Sprinkle with flakey sea salt for a sweet and salty flavor.

Ready For More?

Sour Cream Lemon Cake

This soft and moist Sour Cream Lemon Cake has a perfectly dense...

3 Ingredient Blueberry Cobbler

3 Ingredient Blueberry Cobbler is an easy recipe that is made with fresh...

High Protein Banana Pudding

This High Protein Banana Pudding comes together in just under 10 minutes...

Blueberry Cobbler Cookies

These Blueberry Cobbler Cookies taste like a slice of blueberry cobbler but...

Cake Mix Cake Pops

Breaking down everything you need to know about making cake mix cake...

5 based on 3 reviews

Leave A Comment And Rate This Recipe!

Rating:

Going to try this! I am not a huge coconut fan though. Is that taste really strong?

Since this one is made with coconut cream and coconut caramel, the flavor does come through.

So what to make this but do need to make it with dairy free caramel too. I searched this page and didn’t find a link to your homemade caramel.

What caramel did you use to keep gluten and dairy free? These look yummy!!