Vegan & Gluten-free Chocolate Crunch Ice Cream Bars

I don't know about you all, but I used to LOVE those Pierre's chocolate crunch ice cream bars growing up. The ice cream paired with the crunchy outside is just too good that I simply had to make a homemade, healthier version. These homemade crunch ice cream bars are vegan, gluten-free, dairy-free, refined sugar-free, simple to make, and oh so delicious!

Ingredients

Here are the ingredients you'll need:

• ripe avocado
• canned coconut milk
• cacao powder
• maple syrup
• vanilla extract
• Seven Sundays coco crunch cereal (can use the original shape or the new little crispies shape!)

See recipe card for quantities.

Storage

Store in the freezer!

Vegan & Gluten-free Chocolate Crunch Ice Cream Bars

These chocolate crunch ice cream bars are vegan, gluten-free, dairy-free, refined sugar-free, and so delicious!

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Prep Time 6 hours hrs

Servings: 8 bars

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 1 15 oz. can of coconut milk full fat
• ½ cup maple syrup
• 1 ripe avocado
• ½ cup cacao powder unsweetened
• splash of vanilla extract
• ½ cup Seven Sundays Cocoa Crunch cereal can use any chocolate cereal of choice!

Method

 

1. In a blender, combine the avocado, coconut milk, maple syrup, and vanilla extract until smooth.
2. Add in the cacao and blend again. Begin pouring this mixture evenly into your popsicle mold. Freeze for a least 5 hours.
3. Once the popsicles are frozen, add your cereal to a bag and crush until you have a crunch topping.
4. Let the popsicles thaw for about 10 minutes so they're slightly melty on the outside, this helps the crunch cereal to stick to the outside!
5. Pour the crushed cereal onto a flat plate and dip each popsicle into the crunch mixture until it is fully coated. Place the coated popsicles on a parchment lined baking sheet and return to freezer to set for about 30 minutes. Enjoy!