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
- 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
No cocoa butter? Omit and increase oil to ½ cup for a vanilla base.
Don't own an ice cream maker? See Godairyfree.org/make-ice-cream
- 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.
- Place blender jar in the refrigerator for at least 4 hours, but preferably overnight.
- Put raspberries and remaining 6-8 tablespoons sugar, to taste, in a blender. Puree until relatively smooth, about 1 minute.
- Press puree through a fine mesh sieve into a small saucepan, extracting all raspberry sauce but leaving seeds behind.
- 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.
- In a medium bowl, whisk together buttery spread and honey until smooth. Add cracker crumbs and stir with a fork until crumbly dough forms.
- Line an 8-inch square pan with a sheet of parchment paper or plastic wrap, overhanging on at least two opposing sides.
- Put graham cracker mixture into prepared pan and firmly press down into an even crust. Freeze until ready to use.
- Briefly blend the cold ice cream mixture. Then process it in your ice cream maker according to manufacturer’s directions.
- 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.
- 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.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes