Paleo Ice Cream Bars with Berries
Paleo Ice Cream Bars with Berries are going to become your new favorite vegan ice cream treat. Dairy free, refined sugar free and safe for GAPS and SCD diets and so easy to make!
Ingredients
Crust
- 1 1/2 cups raw almonds
- 1 cup finely shredded coconut
- 4 tbsp honey or maple syrup
- 1 tsp 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 tbsp organic vanilla extract
- pinch sea salt
Berry Layer
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tbsp coconut oil
- 1 tbsp honey or maple syrup
Instructions
Crust
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Place all the ingredients into your food processor.
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Blend until the ingredients stick together and are the texture you desire.
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Transfer the ingredients to a 8" x 8" glass baking dish and press down with a spoon until smooth.
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Place the pan in the freezer while you make the cheesecake layer.
Vanilla Cheesecake Layer
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Place all the ingredients into your Vitamix or other high speed blender and blend well until smooth.
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Poor the ingredients over the crust and spread with a spoon until smooth.
Berry Layer
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Place the ingredients into your Vitamix or other high speed blender and blend until smooth.
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Transfer the ingredients on top of the cheesecake layer and spread throughout, in a swirling pattern.
Final Assembly
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Place the pan in the freezer and freeze for 3-4 hours, until the ice cream layer is the consistency you desire.
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Remove the pan from the freezer and cut the pieces into the desired size.
Recipe 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.