Paleo Ice Cream Bars with Berries

5 from 18 votes

These paleo ice cream bars are going to become your new favourite vegan ice cream treat. They have the most incredible flavour and are even easy to make!

Prep Time5

Cook Time0

Freeze time3

Total Time3 5

Course: Dessert

Cuisine: American

Diet: Diabetic, Gluten Free, Low Lactose, Vegan

Servings: servings

Calories: 296kcal

Author: Dr. Erin Carter

Equipment

Ingredients

Crust

1 1/2 cups raw almonds
1 cup finely shredded coconut
4 tablespoon honey or maple syrup
1 teaspoon organic vanilla extract
pinch sea salt

Vanilla Cheesecake Layer

2 cups raw cashews
1 cup full fat coconut milk
1/4 cup honey or maple syrup
1 tablespoon organic vanilla extract
pinch sea salt

Berry Layer

1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoon coconut oil
1 tablespoon honey or maple syrup

Instructions

Crust

Place all the ingredients into your food processor.
Blend until the ingredients stick together and are the texture you desire.
Transfer the ingredients to a 8" x 8" glass baking dish and press down with a spoon until smooth.
Place the pan in the freezer while you make the cheesecake layer.

Vanilla Cheesecake Layer

Place all the ingredients into your Vitamix or other high speed blender and blend well until smooth.
Poor the ingredients over the crust and spread with a spoon until smooth.

Berry Layer

Place the ingredients into your Vitamix or other high speed blender and blend until smooth.
Transfer the ingredients on top of the cheesecake layer and spread throughout, in a swirling pattern.

Final Assembly

Place the pan in the freezer and freeze for 3-4 hours, until the ice cream layer is the consistency you desire.
Remove the pan from the freezer and cut the pieces into the desired size.

Notes

You can store these ice cream bars in the freezer.
If you are vegan use maple syrup instead of honey.
If you are on the SCD or GAPS diets, use honey instead of maple syrup.

Nutrition