Dairy-Free White Chocolate Raspberry Ice Cream Bars

These pretty and delicious ice cream bars are free of dairy, gluten, and top allergens – creating a perfect allergy-friendly treat! The ice cream bars recipe uses cocoa butter, which is the creamy base of white chocolate and is naturally dairy-free.

Cocoa butter thickens the ice cream in this frozen dessert, and provides that telltale flavor. If you can’t easily locate food-grade cocoa butter, simply increase the oil to ½ cup and omit the cocoa butter. This makes an equally delicious vanilla raspberry ripple ice cream bars dessert.

About pea milk beverage: this is my top beverage choice for making an allergy-friendly, coconut-free ice cream. The flavor melds nicely, and it emulsifies well for a creamier finish. If there’s an allergy that puts peas off-limits, most other dairy-free and allergy-friendly milk beverages should work in the recipe. Just expect that the end results may be less creamy. Photo: Andrew Grinton

Makes: 9 bars
Free of: gluten and all top allergens

Ingredients

  • 3 cups unsweetened pea milk beverage, lukewarm (see Recipe Tips)
  • 3/4cup + 6-8 tbsp sugar, divided
  • 3 oz food-grade cocoa butter, melted (about 6 tbsp melted, see Recipe Tips)
  • 1/4cup canola oil or other neutral-tasting oil
  • 1 tbsp pure vanilla flavoring or paste 
  • Big pinch salt
  • 1/4 tsp xanthan gum
  • 2 cups raspberries
  • 1/4 cup dairy-free, soy-free buttery spread, softened or melted
  • 1 tbsp honey
  • 2cups gluten-free graham cracker crumbs

Recipe Tips

No cocoa butter? Omit and increase oil to ½ cup for a vanilla base.

Get more allergy-friendly ice cream making tips at Allergicliving.com/icecreamtips

Don't own an ice cream maker? See Godairyfree.org/make-ice-cream

Instructions

  1. Put milk beverage, 3/4 cup sugar, cocoa butter, oil, vanilla and salt in a blender. Puree until emulsified and creamy, about 2 minutes. Add xanthan gum and blend for 1 minute.
  2. Place blender jar in the refrigerator for at least 4 hours, but preferably overnight.
  3. Put raspberries and remaining 6-8 tablespoons sugar, to taste, in a blender. Puree until relatively smooth, about 1 minute.
  4. Press puree through a fine mesh sieve into a small saucepan, extracting all raspberry sauce but leaving seeds behind.
  5. Place saucepan over medium heat and bring sauce to a boil. Cook, whisking often, for 3-4 minutes, or until it reaches a very thick, syrup consistency. Pour sauce into a container, cover and refrigerate until ready to use.
  6. In a medium bowl, whisk together buttery spread and honey until smooth. Add cracker crumbs and stir with a fork until crumbly dough forms.
  7. Line an 8-inch square pan with a sheet of parchment paper or plastic wrap, overhanging on at least two opposing sides.
  8. Put graham cracker mixture into prepared pan and firmly press down into an even crust. Freeze until ready to use.
  9. Briefly blend the cold ice cream mixture. Then process it in your ice cream maker according to manufacturer’s directions.
  10. Spread ice cream into an even layer on top of the crust. Top with raspberry puree and swirl into ice cream. Freeze until solid, about 3 hours.
  11. Use a knife around the pan edge to loosen ice cream. Lift dessert out, using the parchment or plastic wrap, and place on a cutting board. Slice into thirds each way to make 9 bars. Keep frozen until ready to serve.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com