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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.

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!

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.

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.

Frequently Asked Questions

Other Recipes You May Like

• Vegan Fudge Popsicles
• Dairy Free Fudge Pops
• Cottage Cheese Ice Cream
• Coconut Cream Mouse Cake
• Avocado Pudding

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 Instagram, Tiktok or Pinterest!