Home Decadent Gluten-Free Chocolate Éclair Ice Cream Bars

Decadent Gluten-Free Chocolate Éclair Ice Cream Bars

I don’t know about you, but the nostalgia of biting into a classic ice cream bar on a hot summer day is unmatched.

But let’s be real—most store-bought versions are packed with things I can’t pronounce and a whole lot of gluten I don’t need.

That’s why I had to make my own. And let me tell you, these Gluten-Free Chocolate Éclair Ice Cream Bars are everything. Creamy vanilla ice cream, crunchy cookie crumble, and a rich chocolate drizzle—all made with fresh, simple ingredients that don’t mess with your gut.

Whether you grew up eating Good Humor bars or just love a mix of creamy, crunchy, and chocolatey goodness, you’re gonna want to make a double batch of these.

Trust me.

Tips & Variations

  • Make it Dairy-Free: Swap the heavy cream and whole milk for full-fat coconut milk or a cashew cream base.
  • Swap the Sweetener: Instead of maple syrup, you can use coconut sugar or a sugar-free sweetener like monk fruit.
  • No Ice Cream Maker? No problem! Whip 2 cups of heavy cream until soft peaks form, then fold in 1 cup of sweetened condensed milk and vanilla extract. Freeze as directed.
  • Extra Crunch: Toss in crushed almonds or toasted coconut into the cookie crumble.

Serving Suggestions

  • Serve straight from the freezer for the best texture.
  • Pair with a cold iced coffee or homemade lemonade.
  • Wrap each bar individually in parchment paper for a grab-and-go treat.

Print
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Gluten-Free Chocolate Éclair Ice Cream Bars


  • Author: Judy Goudy
  • Total Time: 15 minutes (plus freezing time)
  • Yield: 8 bars 1x
  • Diet: Gluten Free

Description

A homemade twist on the classic Good Humor bars—creamy vanilla ice cream coated in a crunchy gluten-free cookie crumble with a chocolate drizzle. Pure nostalgia, minus the gluten.


Ingredients

Scale

For the Ice Cream Layer:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup pure maple syrup or honey
  • 2 teaspoons vanilla extract
  • Pinch of sea salt

For the Cookie Crumble Coating:

  • 1 ½ cups gluten-free vanilla cookies (like Simple Mills or Enjoy Life), crushed
  • ½ cup gluten-free chocolate cookies, crushed
  • 3 tablespoons melted butter or coconut oil

For the Chocolate Drizzle:

  • ½ cup dark chocolate chips (dairy-free if needed)
  • 1 teaspoon coconut oil

Instructions

Step 1: Make the Ice Cream

  1. In a medium bowl, whisk together the heavy cream, whole milk, maple syrup, vanilla extract, and sea salt until smooth.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
  3. Line an 8×8-inch pan with parchment paper, pour in the churned ice cream, and spread it evenly. Freeze for at least 3 hours or until firm.

Step 2: Prepare the Cookie Crumble

  1. In a bowl, mix together the crushed gluten-free vanilla and chocolate cookies with the melted butter.
  2. Spread the crumble mixture on a baking sheet and toast at 300°F for 5 minutes (optional but adds an incredible crunch).
  3. Let cool completely.

Step 3: Cut & Coat the Ice Cream Bars

  1. Remove the frozen ice cream from the pan and cut it into bars or squares.
  2. Press each ice cream bar into the cookie crumble mixture, making sure to coat all sides well. (If it’s not sticking, press gently with your hands.)

Step 4: Add the Chocolate Drizzle

  1. Melt the dark chocolate chips and coconut oil together in a small bowl (microwave in 15-second intervals, stirring in between, until smooth).
  2. Drizzle the melted chocolate over the coated bars. Place back in the freezer for 5-10 minutes to set.

Notes

Store in an airtight container in the freezer for up to 2 weeks.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (plus freezing time)
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 320
  • Sugar: 18g
  • Sodium: 95mg
  • Fat: 21g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg