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.

Gluten-Free Chocolate Éclair Ice Cream Bars
- 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
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
- In a medium bowl, whisk together the heavy cream, whole milk, maple syrup, vanilla extract, and sea salt until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
- 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
- In a bowl, mix together the crushed gluten-free vanilla and chocolate cookies with the melted butter.
- Spread the crumble mixture on a baking sheet and toast at 300°F for 5 minutes (optional but adds an incredible crunch).
- Let cool completely.
Step 3: Cut & Coat the Ice Cream Bars
- Remove the frozen ice cream from the pan and cut it into bars or squares.
- 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
- Melt the dark chocolate chips and coconut oil together in a small bowl (microwave in 15-second intervals, stirring in between, until smooth).
- 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