Superfood Ice Cream Bars! No-bake brownie crust topped with naturally colored ice cream swirls – an easy and fun frozen summer treat!
Remember that one time last year when unicorn drinks were the craze? And then pretty soon everyone was making rainbow swirled “unicorn” everything? And it was magical. But also weird and excessive. But magical.
This is a swirly sweet throwback to summer 2017. Because the unicorn trend may be vintage by now in Instagram years, but eating colorful swirls of ice cream will never not be fun.
With how not-boring these look, they are actually very easy to make. That’s partly thanks to my favorite no-bake brownie crust and 3 ingredient ice cream filling. And that’s also partly thanks to Thrive Market. Every single ingredient (besides the fresh blueberries) you need for this recipe comes from Thrive Market. So basically that means you can never leave your home and still make swirly Superfood Ice Cream Bars.
Lazy ice cream lovers – rejoice! And I mean that in the most loving, I-am-one-of-your-kind way, of course.
Also, I do still recommend leaving your home for basic social/mental health purposes. Maybe take the bars with you. I haven’t yet met someone who isn’t made happier by being handed a multicolored square of ice cream.
But back to how much I love Thrive Market…
I loved Thrive Market looooooong before they came to me and said: We love you too, let’s do delicious things together! (Not an exact quote, but you get the idea.)
I’ve been ordering from them at least monthly for a while now, because any company who can beat even Trader Joe’s on healthy food/ingredient prices is a company I need in my life. Plus, all of their products are 25-50% off retail price and shipped right to your door. Almond flour, maple syrup, nut butters, Enjoy Life chocolate chips, coconut milk, collagen peptides, Cocokind skin care, dog food – those are just a few of my Thrive Market regular purchases.
And when you pay for a membership (which costs less than I spend on groceries in like…half of a week), they donate a membership to a low-income family, teacher, veteran, or student. Saving me money, spreading the organic food love, inspiring superfood ice cream bars – SO MUCH YES.
If you like the sound of all that, you can start with a free trial and get 25% off your first order HERE (affiliate link).
The crust. It is no bake things like this that is where coconut flour really shines. Based on these cookie dough ice cream sandwiches, the crust is made with date paste for moisture and sweetness mixed with cacao powder and coconut flour for that “baked” brownie-like texture. Oh, and a little salt.
The filling. Creamy and simple, made from cashews, maple syrup, and non-dairy milk. The texture is like ice-cream-meets-cheesecake, a.k.a. hella creamy dreamy And please don’t try to make it lower in fat or you will regret it when you are eating superfood colored ice.
The colors. Half the rainbow is deliciously accounted for in these yummy bars, but all the color comes from natural superfood sources. Spirulina for the green. Turmeric for the yellow. And blueberries pureed for the purple (cheaper and easier to find than blueberry powder).
Enchanted vibes. Good ingredients. Spoon-free form.
What more could you ice cream ask for?
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Superfood Ice Cream Bars! No-bake brownie crust topped with naturally colored ice cream swirls – an easy and fun frozen summer treat!
Ingredients
Crust
- 1 cup (~180g) pitted medjool dates
- 2/3 cup water
- 1/2 cup (60g) coconut flour
- 1/4 cup (20g) cacao powder
- 1/2 tsp salt
Ice Cream
- 2 cups (240g) raw cashews
- 1 cup (240g) coconut milk*
- 1/4 cup (80g) maple syrup
- 1/2-1 tsp spirulina
- 1/2-1 tsp turmeric
- 1/2 cup blueberries, pureed
Optional: 1/2 cup chocolate chips (90g) for melting and drizzling on top
Instructions
- Cover the cashews with warm water and soak for at least 30 minutes (if you don’t have a high speed blender, you will need to soak them for at least a few hours).
- Blend the dates and water.
- In a bowl, combine the coconut flour, cacao powder, and salt. Stir.
- Add the date paste and mix to form a sticky dough. If it’s too dry/crumbly add a few tablespoons of water.
- Press into the bottom of a pan/dish lined with parchment paper or plastic wrap (I used a 9×6″ tupperware). Set aside.
- Blend the (soaked and drained) cashews, milk, and maple syrup until very smooth and creamy.
- Divide into 3 bowls. Mix the spirulina into one, turmeric into another, and blueberry puree into the last. Add more/less to reach desired color.
- Spoon/dollop the colors on top of the crust and swirl with the back of a spoon or a straw.
- Freeze overnight.
- Once frozen, cut into bars and top with melted chocolate if desired.
- Enjoy! Keep leftovers in the freezer.
Notes
*I used light canned coconut milk, but other kinds of non-dairy milk are fine too. Or use full fat coconut milk to make them extra creamy.
Nutrition
- Serving Size: 1 bar
- Calories: 304
- Sugar: 25g
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
Keywords: dessert, vegan, paleo, ice cream, chocolate, dairy free
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