Vegan and Gluten-Free Cookie Dough Ice Cream Bars

on a tuesday, we make Vegan and Gluten-Free Cookie Dough Ice cream Bars because that’s how you treat yourself early on in the week. there’s something about a delicious treat that helps us get through it.

Vegan and Gluten-Free Cookie Dough Ice Ceam Bars are better for you versions of typical ice cream bars thanks to quality ingredients.

the cookie dough base and top layer are extremely easy to make as you just need a bowl and a mixing spoon.

my biggest tip with this recipe, is that once the cookie dough and ice cream sets, flip it over so that the neat side aka bottom is the top layer.

this is solely for presentation purposes, so no worries if you don’t care.

the top layer is harder to press down evenly and smooth out unless the ice cream is SUPER firm, aka very frozen.

if yours is, then this might not even be an issue but mine became ever so slightly runny.

as far as vegan ice cream goes, you can use any under the sun for Vegan and Gluten-Free Cookie Dough Ice cream Bars!

the options are endless these days and that is a beautiful thing. i went with a store-bought vanilla bean that’s made with cashew milk.

when you lay out the ice cream on top of the first layer of cookie dough, it’s best that you let it thaw a bit so that it spreads more easily.

this can get messy though if the ice cream has melted too much, so it’s important to keep an eye on it when the ice cream is thawing on the counter. you want the ice cream to be frozen still but malleable.

if the ice cream has melted too much, it will just create really messy bars and run all over the sides.

they don’t have to be perfect by any means, mine certainly aren’t but these are just tips that help!

i used mini dairy free chocolate chips in the bars but you can use whatever you want, regular size is just fine!

here’s everything you need to make Vegan and Gluten-Free Cookie Dough Ice Cream Bars

gluten free oat flour

almond flour

maple syrup

creamy nut buter

dairy free milk

vanilla extract

mini chocolate chips

store-bought vegan ice cream

that’s it! such a simple recipe that produces the most scrumptious treat for the hot summer months coming.

if you love my Vegan and Gluten-Free Cookie Dough Ice Cream Bars, then check out these other recipes from the blog!

Vegan Cookie Dough Protein Fudge

Cinnamon Roll White Chocolate Protein Bites

Vegan Puppy Chow Cups

Vegan Peanut Butter and Chocolate Chip Marshmallow Fudge

Date Sweetened Raw Vegan Cheesecake

Vegan No Bake Sugar Cookie Bars

No Bake Vegan Millionaire Shortbread Pie

Copycat Chewy Bars (Vegan + GF)

Easy No Bake Chocolate Peanut Butter Pie

No Bake Vegan Swiss Rolls

No Bake Turtle Brownie Cups

are you going to make my Vegan and Gluten-Free Cookie Dough Ice Cream Bars?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Vegan and Gluten-Free Cookie Dough Ice Cream Bars

Recipe by MaryCourse: Bars, Desserts
Servings

7

servings
Prep time

15

minutes

Ingredients

  • cookie dough
  • 1 and 1/4 cup almond flour

  • 3/4 cup gluten free oat flour

  • 1/4 cup maple syrup

  • 1/4 cup creamy/runny nut butter

  • 1/8 cup + 1 tbsp dairy free milk

  • 1 tsp vanilla extract

  • 1/4 cup (or more) mini chocolate chips

  • store bought vegan store

Directions

  • mix the cookie dough ingredients in a bowl until the dough is thick and well-combined.
  • add half of the mixture to a parchment lined bread loaf tray and even out.
  • place in the freezer for about 30 minutes, then remove, and add a thick layer of ice cream. see notes in text for what kind of texture the ice cream should be.
  • place back in the freezer for 2 hours and then remove and add the remaining cookie dough. place back in the freezer for an hour. to achieve the smooth texture on the top, flip over the cookie dough before cutting into bars. store in the freezer in an airtight container and enjoy!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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