When I was a kid, nothing felt fancier than those store-bought ice cream bars with the crispy coating that shattered with each bite. But let’s be honest—most of them are loaded with weird ingredients I can’t pronounce.
So I decided to make my own, using real food, real crunch, and none of the junk.
These gluten-free Ice Cream Crunch Bars bring the best of both worlds—rich, creamy ice cream hugged by a crispy, chocolatey shell, all with a no-bake, easy prep method. You don’t need fancy equipment or special skills, just a love for good food!
Tips for Best Flavor & Texture
- Use fresh, high-quality ice cream. The better the ice cream, the better these bars will taste!
- Don’t rush the freezing times. Each layer needs to set fully before adding the next.
- For easier cutting, use a warm knife. Just run it under hot water, dry, and slice.
- Make it extra fancy! Drizzle extra chocolate in a zigzag pattern for a pro look.
Variations & Substitutions
- Dairy-Free? Use coconut or cashew-based ice cream.
- Nut-Free? Swap almond flour for oat flour and skip the nuts.
- Extra Crunch? Toss in some crushed gluten-free cookies into the base.
- Want a peanut butter version? Swirl peanut butter into the ice cream layer before freezing.
How to Serve & Store
- Serving: Let bars sit at room temp for 5 minutes before eating for the best texture.
- Storage: Keep in an airtight container in the freezer for up to 2 weeks (but let’s be real, they won’t last that long).
If you’ve never made your own ice cream bars, this is your sign to do it! They’re ridiculously easy, and you get total control over the ingredients. Whether you’re making these for a summer treat, a weekend dessert, or just because you need a little sweetness in your life, these bars won’t let you down. Give them a shot and let me know what toppings you tried! 🍫🍦
Crunchy Ice Cream Bars (Gluten-Free)
- Total Time: 15 minutes
- Yield: 12 bars 1x
- Diet: Gluten Free
Description
A crispy, chocolate-coated ice cream bar made with a crunchy gluten-free base and a rich chocolate shell. No baking required!
Ingredients
For the Crunchy Layer:
- 1 ½ cups gluten-free crispy rice cereal
- ½ cup almond flour
- ¼ cup maple syrup (or honey)
- 2 tbsp melted coconut oil
- ½ tsp vanilla extract
- ¼ tsp sea salt
For the Ice Cream Layer:
- 2 cups vanilla ice cream (dairy-free if needed)
- ½ tsp cinnamon (optional, but it adds a warm touch!)
For the Chocolate Coating:
- 1 ½ cups dark chocolate chips (dairy-free if needed)
- 1 tbsp coconut oil
Optional Add-Ins:
- Chopped nuts (almonds, pecans, or hazelnuts)
- Shredded coconut
- Freeze-dried fruit (crushed)
Instructions
Step 1: Make the Crunchy Base
- Line an 8×8-inch baking dish with parchment paper.
- In a bowl, mix crispy rice cereal, almond flour, maple syrup, melted coconut oil, vanilla extract, and sea salt. Stir until well combined.
- Press the mixture evenly into the bottom of the pan. Use the back of a spoon to flatten it. Place in the freezer for 15 minutes.
Step 2: Ice Cream Layer
- Let your ice cream sit at room temp for about 5 minutes, just until it softens.
- Spread the softened ice cream over the frozen crunch layer. Smooth it out with a spatula.
- Freeze for at least 2 hours or until completely firm.
Step 3: Chocolate Coating
- Melt chocolate chips and coconut oil in a heatproof bowl over a saucepan of simmering water (or microwave in 20-second bursts, stirring in between).
- Once melted and smooth, remove from heat.
Step 4: Assemble the Bars
- Lift the frozen layers out of the pan using the parchment paper. Cut into bars (I usually do 8-12).
- Dip each bar into the melted chocolate or drizzle the chocolate over them with a spoon. Work fast!
- Sprinkle nuts, shredded coconut, or freeze-dried fruit on top before the chocolate hardens.
- Return to the freezer for 20 minutes to set.
Notes
Works great with any ice cream flavor, and add-ins can be customized for a unique touch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 12g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
