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 bad boys are the ultimate dairy-free coffee ice cream bars. They are incredibly creamy thanks to soaked cashews and coconut milk, naturally sweetened with Medjool dates, loaded with rich espresso flavor, and finished with a crunchy chocolate shell studded with chopped almonds. They honestly taste like something you would grab from a gourmet ice cream shop, yet they are made entirely from scratch. If you are a coffee lover, this recipe is going to become a freezer staple.
Delight Fuel chocolate bars with nuts, perfect for a nutritious and energizing snack option.
Why You’ll Love This Dairy-free Coffee Ice Cream Recipe
- Dairy-free and naturally creamy
- Refined sugar-free
- Naturally sweetened with Medjool dates
- Rich espresso flavor in every bite
- Studded with dark chocolate chunks
- Covered in a crunchy chocolate almond shell
- Perfect for summer or whenever you are craving a healthier frozen treat
The combination of smooth dairy-free coffee ice cream and a 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 Base
- 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
Chocolate Coatinghttps://hukitchen.com
- 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 Dairy-free Coffee 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 is 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 Dairy-free coffee ice cream 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 to 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 are 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 are 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 would love to see it! Tag me on Instagram @delight.fuel so I can share your creations. There is nothing better than seeing these recipes come to life in your own kitchens.
