Delicious and simple No-Bake Vegan Ice Cream Bars. An easy granola base topped with a lush creamy vanilla “ice cream”. All you need is a high powdered food processor and a little patience while it freezes. Dairy free and gluten free.

I will admit that the first time I heard about using raw cashews to make “ice cream” or “cheesecake” I was kinda like uhhhhhhhhhhhhhhhhh. But then I actually gave it a try and was 100% converted. When you soak cashews and then blend them in a quality blender or food processor they become soooo creamy and delicious! Add in a little coconut milk and it takes that creaminess up even more! I also love these No-Bake Vegan Ice Cream Bars because they’re lower in sugar and (in my opinion) a totally valid option for a snack. Ice cream for a snack? I mean sign me up!

This recipe is super easy and only uses a handful of everyday ingredients. Utilizing granola for the base takes the easy to the next level and makes the bars 100% customizable. Feeling like a chocolate base? Use your favorite chocolate granola. More of a fruity flavor fan? Go for your favorite fruity granola! So easy and delicious, I know you’re going to be a fan regardless of if you’re vegan or not!

To make these No-Bake Vegan Ice Cream Bars you will need:

raw cashews
vanilla
maple syrup
coconut milk
pinch of salt
coconut oil
lemon juice
granola

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No-Bake Vegan Ice Cream Bars

Author: Colleen
Yield: 10 bars 1x
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Crust:

1/4 coconut oil, melted
12 oz bag of granola of choice

Filling:

1 1/2 cups raw cashews (soaked overnight in cool water or in hot water for 1 hour then drained)
1 tsp vanilla extract
1/3 cup maple syrup
1/2 cup full-fat coconut milk
pinch of salt
2 tbsp coconut oil, melted
juice from 1 small lemon

Instructions

Line a loaf pan with parchment paper and set aside
Prepare the crust by adding coconut oil and granola to a food processor and blending until small bits remain and dough forms into a ball. (may take several minutes). Press the crust dough evenly into the loaf pan. Place in the freezer to firm up.
While the crust is in the freezer, add all the filling ingredients to a blender or food processor and mix until very smooth.
Pour the filling onto the chilled crust and evenly spread. Freeze until firm – about 6 hours or overnight. Before slicing and serving, let thaw slightly for about 10-15 minutes. Enjoy!

Notes

The great thing about this recipe is that the granola base can be any flavor you choose! I went with a classic vanilla for the “ice cream” so that it would pair well with any flavor of granola that you want. Here are some of my favorite granola brands: 1. Safe + Fair (the birthday cake flavor is one of my favorites. I used this brand in the photos). 2. Bear Naked Granola (all of the flavors would make a great base). 3. Purely Elizabeth.
Prepare your cashews by covering them in water and letting them sit overnight or by covering them in hot water and letting them sit for 1 hr before draining.

Category: dessert
Method: freezer
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 336
Sugar: 15.8g
Fat: 18.5g
Carbohydrates: 39.6g
Protein: 6.7g
Cholesterol: .7mg

Keywords: no bake bars, vegan ice cream, ice cream bars, vegan ice cream bars

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No-Bake Vegan Ice Cream Bars

To make these No-Bake Vegan Ice Cream Bars you will need:

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