There are very few desserts that bring back childhood memories quite like a Klondike bar. That creamy vanilla ice cream wrapped in a thick, crackly chocolate shell was always such a treat growing up. So naturally, I wanted to recreate that nostalgic experience – but with simple, wholesome ingredients that I actually feel good about eating.

These Dairy-Free Coffee Chocolate Chip Klondike Bars are everything I love in a frozen dessert. They’re incredibly creamy thanks to soaked cashews and coconut milk, naturally sweetened with Medjool dates, loaded with rich coffee flavor, and finished with a crunchy chocolate shell studded with chopped almonds. They honestly taste like something you’d grab from an ice cream shop, yet they’re made entirely from scratch.

If you’re a coffee lover, this recipe is going to become a freezer staple.

 

Why You’ll Love These Coffee Klondike Bars

• Dairy-free and naturally creamy
• Refined sugar-free
• Naturally sweetened with Medjool dates
• Rich espresso flavor in every bite
• Studded with chocolate chunks
• Covered in a crunchy chocolate almond shell
• Perfect for summer or whenever you’re craving a healthier frozen treat

The combination of creamy coffee ice cream and crunchy chocolate coating is seriously hard to beat. The chopped chocolate mixed into the filling stays slightly soft after freezing, giving every bite little pockets of rich chocolate. Then the outer shell hardens into that signature crisp coating that cracks beautifully when you bite into it.

Ingredients You’ll Need

Coffee Ice Cream

• ½ cup raw cashews, soaked in hot water for 1 – 2 hours
• 1 can full-fat coconut cream or coconut milk
• 4 – 5 Medjool dates, soaked in hot water for 10 minutes, then drained
• Double shot of espresso (or substitute 1 tablespoon instant coffee)
• 2 tablespoons cashew butter (or your favorite nut butter)
• ⅓ cup chopped dark chocolate (I love using Hu Kitchen chocolate)

Chocolate Coating

• 1 cup dairy-free chocolate chips
• ¼ cup finely chopped almonds

How to Make Homemade Coffee Klondike Bars

1. Blend the Ice Cream Base

Drain the soaked cashews and dates. Add the cashews, coconut cream, dates, espresso, and cashew butter to a high-speed blender. Blend until completely smooth and creamy.

2. Fold in the Chocolate

Transfer the mixture to a bowl and gently fold in the chopped chocolate chunks.

3. Freeze

Pour the mixture into your favorite ice cream bar molds. Insert sticks if needed and freeze for 3 – 4 hours, or until completely firm.

4. Prepare the Chocolate Shell

Melt the chocolate chips using a double boiler by placing a heat-safe bowl over a pot of gently simmering water. Stir until smooth, then mix in the chopped almonds.

5. Dip the Bars

Remove the frozen bars from the molds and quickly dip each one into the melted chocolate. The cold bars will cause the chocolate to harden almost instantly.

Place them on parchment paper for a minute before transferring them back to the freezer.

Tips for the Best Homemade Ice Cream Bars

• Soaking the cashews is the secret to an ultra-smooth, creamy texture.
• Full-fat coconut cream creates the richest results, but full-fat coconut milk also works well.
• Use high-quality dark chocolate for the best flavor.
• Work quickly when dipping the bars since they soften as they sit at room temperature.
• Store any leftovers in an airtight container in the freezer.

Easy Ingredient Swaps

This recipe is incredibly versatile.

• Use almond butter or peanut butter instead of cashew butter.
• Swap the espresso for instant coffee if that’s what you have on hand.
• Leave out the chopped almonds if you prefer a smooth chocolate coating.
• Add a splash of vanilla extract for extra depth of flavor.

Frequently Asked Questions

Can I make these without cashews?

Cashews create the smoothest texture, but you can substitute raw macadamia nuts for a similar creamy consistency.

Can I use brewed coffee?

Espresso provides a concentrated coffee flavor without adding extra liquid. If using brewed coffee, reduce the amount of coconut milk slightly so the mixture stays thick and creamy.

How long do they keep?

Store the bars in an airtight freezer-safe container for up to 2 months. Let them sit at room temperature for 2-3 minutes before enjoying for the perfect texture.

The Perfect Summer Treat

One of my favorite things about recipe testing is taking a nostalgic dessert and recreating it with ingredients I keep stocked in my own kitchen. These bars have quickly become one of those recipes I always want tucked away in the freezer. They’re rich without feeling heavy, perfectly sweet from the dates, and have just enough coffee flavor to make them feel a little more grown up.

Whether you’re making them for a hot summer afternoon, serving them to friends after dinner, or simply sneaking one after the kids go to bed (my favorite), these homemade Coffee Chocolate Chip Klondike Bars never disappoint.

If you make this recipe, I’d love to see it! Tag me on Instagram @delight.fuel so I can share your creations. There’s nothing better than seeing these recipes come to life in your own kitchens.

 

Coffee Chocolate Chip Ice Cream Bars

Prep Time: 15 minutes

Additional Time: 5 hours

Total Time: 5 hours 15 minutes

These Dairy-Free Coffee Chocolate Chip Klondike Bars are a healthier twist on the nostalgic ice cream truck favorite. Made with creamy cashews, coconut milk, naturally sweet Medjool dates, rich espresso, and chunks of dark chocolate, each bar is coated in a crisp chocolate almond shell for the perfect crunch. They're dairy-free, refined sugar-free, incredibly creamy, and the ultimate frozen treat for coffee lovers.

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Ingredients

Coffee Ice Cream

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• ½ cup raw cashews, soaked in hot water for 1-2 hours and drained
• 1 (13.5 oz) can full-fat coconut cream or full-fat coconut milk
• 4-5 Medjool dates, soaked in hot water for 10 minutes and drained
• 2 shots espresso, cooled (or 1 tablespoon instant coffee)
• 2 tablespoons cashew butter (or any nut butter)
• ⅓ cup dark chocolate, roughly chopped

Chocolate Coating

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• 1 cup dairy-free chocolate chips
• ¼ cup finely chopped almonds

Instructions

Instructions

1. Prepare the ice cream base. Add the soaked cashews, coconut cream, soaked dates, espresso, and cashew butter to a high-speed blender. Blend until completely smooth and creamy.
2. Add the chocolate. Fold the chopped dark chocolate into the ice cream mixture.
3. Freeze. Pour the mixture evenly into ice cream bar molds. Insert sticks if needed and freeze for 3-4 hours, or until completely firm.
4. Prepare the chocolate coating. Place the chocolate chips in a heat-safe bowl over a saucepan of gently simmering water (double boiler). Stir until fully melted and smooth. Remove from the heat and stir in the chopped almonds.
5. Coat the bars. Remove the frozen bars from the molds and quickly dip each one into the melted chocolate mixture, allowing any excess chocolate to drip off.
6. Set the coating. Place the coated bars on a parchment-lined baking sheet or plate. The chocolate will harden within a minute. Return the bars to the freezer until ready to serve.