ice cream bars

These easy, no-bake bars combine salty-and-sweet and are always a hit. Crushed Ritz crackers form the crust and topping, and the filling is a tartly sweet and creamy mixture of whipped topping and pink lemonade. The bars are cool, refreshing, and perfect on a warm day.

Pink Lemonade Freezer Bars

120 crackers Ritz, about 3 cups crumbs

confectioners’ sugar (heaping)

unsalted butter, melted (1 1/2 sticks)

pink lemonade concentrate, thawed to liquid

sweetened condensed milk

container Cool Whip Whipped Topping, thawed to room temperature

Line a 9-by-9-inch pan with foil and spray...

Line a 9-by-9-inch pan with foil and spray with cooking spray.

Place the crackers and powdered sugar in a...

Place the crackers and powdered sugar in a food processor or blender to pulverize. Alternatively, cracker-crushing can be done by hand by placing crackers into a large ziptop food storage bag, zipping it shut, and rolling over the bag with a large glass, coffee can, or rolling pin).

Place the cracker crumbs into a bowl, add...

Place the cracker crumbs into a bowl, add the melted butter, and stir to combine.

Press a little less than 3/4 of the...

Press a little less than 3/4 of the mixture into the bottom of the prepared pan, set the pan aside, and reserve the remaining 1/4 of the cracker crumbs.

In a large mixing bowl, combine pink lemonade...

In a large mixing bowl, combine pink lemonade concentrate, sweetened condensed milk, and stir until combined.

Add the Cool Whip and stir until smooth.

If desired, add food coloring drops to desired...

If desired, add food coloring drops to desired shade and stir until color is uniform.

Pour the mixture over the crust, noting that...

Pour the mixture over the crust, noting that you may have an extra half cup or so of the mixture depending on the height of your pan; do not overfill the pan. Use the extra mixture for a mini-tartlette, as a dip for fruit, or just eat it.

Top with the reserved cracker crumbs by sprinkling evenly...

Top with the reserved cracker crumbs by sprinkling evenly over the top.

Place pan into the freezer to set up...

Place pan into the freezer to set up for at least 4 hours before slicing and serving. Store extra dessert in the freezer with a sheet of foil over the top. It will keep for up to 3 months.

You need these in your life. Not only are these coffee ice cream bars healthy, they’re also ridiculously decadent and just downright delicious. With a crunchy chocolate shell and intense coffee flavour, they’re easy to make and super fun to eat. (And one’s never enough.) Plus, they’re gluten free and vegan!

Healthy + Decadent Coffee Ice Cream Bars (Gluten + Dairy Free, Vegan)

peanut butter

coconut cream

tbsp instant coffee,

coconut oil

cocoa powder

maple syrup

almonds

In a blender or food processor, blend all coffee ice cream ingredients together until fully combined and smooth. Adjust the amount of coconut cream and maple syrup if you want your ice cream to be even creamier and sweeter.

Pour the coffee ice cream into the ice cream bar/popsicle moulds (should be enough to make 6 ice cream bars), insert the popsicle sticks, and freeze for at least 8 hours, preferably overnight.

For coffee ice cream:

Mix all the chocolate shell ingredients until you get a smooth mixture with a texture like melted chocolate.

Mix in the chopped nuts.

For chocolate shell:

Transfer the chocolate shell mixture into a glass, which should be able to hold 1 ice cream bar.

Dip the frozen ice cream bar into the chocolate mixture, and if required move it around to coat it completely in chocolate.

Allow the excess chocolate and nuts to drip/fall away, and, holding the ice cream bar by the stick, turn it the right way round (to prevent "peak" formation due to the dripping chocolate). The chocolate will begin setting immediately due to the coldness of the ice cream bar.

Allow the chocolate shell to set completely while still holding the ice cream bar (takes about 1 minute), then place the ice cream bar onto a baking tray.

Repeat with other ice cream bars, and freeze them again for at least 15 minutes.

Assembly:

Enjoy either directly out of the freezer, or thawed slightly (but do not keep out of the freezer for more than 5 – 10 minutes before eating).

The healthy coffee ice cream bars keep well in the freezer for about 2 – 3 weeks.

Serving and storage:

Strawberry Shortcake Ice Cream Bars are a delicious no bake dessert for a hot summer day. They taste just like the classic Good Humor Strawberry Shortcake Ice Cream popsicles! An easy dessert recipe with layers of vanilla &amp; strawberry ice cream, a crumbled Golden Oreo topping and no-bake cookie crust.

Strawberry Shortcake Ice Cream Bars

Golden Oreo cookies

Tablespoons butter

vanilla ice cream

strawberry sorbet

butter

strawberries

Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.

Make the cookie crust - In a food processor, add the entire cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the melted butter and stir until combined. Press mixture into the bottom of the lined baking dish. Place in freezer for about 20 minutes to set.

Make the crumbled topping - In a small bowl, zip-top bag or food processor, add Oreo cookies and crush into large crumbs. Mix with softened butter and press together into pea-sized pieces. Combine with freeze-dried strawberry powder (or strawberry jello powders). Set aside.

Assemble - Remove vanilla ice cream and strawberry sorbet from freezer to soften (takes about 15-20 minutes). When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.

Place pan in freezer to harden slightly (about 10-20 minutes).

Next, spread the sorbet over the vanilla ice cream layer evenly. Again, place pan in freezer for 10 minutes if needed. Add the final layer of vanilla ice cream spreading evenly.

Sprinkle the strawberry cookie crumbs evenly over the bars. Place in the freezer for 3-4 hours or overnight.

Lift out of pan using the parchment paper overhang. Allow to sit out for about 5-10 minutes so the crust softens up slightly. Using a very sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.

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Top Tags

Pink Lemonade Freezer Bars

Healthy + Decadent Coffee Ice Cream...

Strawberry Shortcake Ice Cream Bars

Top 3 ice cream bars recipes from across the web

The most viewed ice cream bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pink Lemonade Freezer Bars

Healthy + Decadent Coffee Ice Cream...

Strawberry Shortcake Ice Cream Bars

The most viewed ice cream bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine