Ice cream screams summer and while I know National Ice Cream Day was last Sunday I blew it! Oh no don’t worry I got ice cream to celebrate but I didn’t get this recipe posted on Friday as planned so you had time to make these Seven Layer Coconut Ice Cream Bars for National Ice Cream Day. I decided to hold out until today to share it with you because it’s FRIDAY, aka #frozenfridays. Since #FrozenFridays are now a thing that technically means that there are 52 days, plus National Ice Cream Day, so 53 days in which you can eat ice cream. If you need a reason but I think every day is a good day for ice cream!
There are different levels of ice cream enjoyment. Sometimes you just want a scoop, a cone, a sundae, there are those pint days where you skip the bowl and just grab a pint and spoon, and then there are the days you need something special. Ice cream cake was always a favorite growing up but only if I was lucky for my birthday and it didn’t always agree with my tummy even as a child but every year I wanted one. My brother didn’t like ice cream so there was always extra to enjoy after my birthday. Another favorite treat is Seven Layer Bars, just ask my husband because when his mom makes them I need serious self control or I could polish off a whole pan! Of course my tummy isn’t happy and you’d think I’d learn my lesson. Why not combine the two with these Seven Layer Coconut Ice Cream Bars? One of those, why didn’t I think of this sooner moments. Bars aren’t as formal as a cake making them perfect for pretty much any occasion, especially all the summer get togethers! You don’t need a reason to make them thought and I wouldn’t hold it against you if you made a pan for yourself and hid them in the back of the freezer and grabbed one when you need a sweet treat. Not that I would do anything like that after the kids go to bed. 😉
These Seven Layer Coconut Ice Cream Bars are dairy free as well as vegan and gluten free friendly! Starting with a graham cracker crust (use gluten free graham crackers to make this recipe gluten free), layered with creamy So Delicious Vanilla Bean Coconut Milk Ice Cream, and topped with rich caramel drizzle, mini chocolate chips, toasted coconut, and chopped walnuts! So good and so easy to make. I use homemade Dairy Free (vegan) Caramel Sauce but you can also use store bought to save time or make it easier if needed.
As part of the #FrozenFridays Recipe Contest sponsored by So Delicious and hosted by Go Dairy Free readers get to vote for their favorites. You can read more here http://www.godairyfree.org/news/dairy-free-frozen-fridays. There will be over 30 recipes entered into the contest and you can vote starting August 6th and several voters will win a freezer full of So Delicious Products! Who wouldn’t want to win So Delicious Ice Cream?! I hope you consider voting for my Seven Layer Coconut Ice Cream Bars. If they aren’t your thing, hey I get it, I have another recipe coming for you next week!
If you’re as excited about these Seven Layer Coconut Ice Cream Bars as I am I saw on Target’s Cartwheel that So Delicious Ice Cream is 20% off (through July 23rd). Just a little extra incentive to run and pick up some ice cream and make these this weekend. Otherwise you can always come over and help me eat the ones I just made that I have in the freezer. No they aren’t hidden I just happened to put something away in front of them after I put them in the freezer, honest! 😉
Really I can resist them…. ok maybe not but it’s hard I dare you to try!
Seven Layer Coconut Ice Cream Bars
Seven Layer Coconut Ice Cream Bars are delicious dairy free (vegan) and gluten free ice cream bars. Graham cracker crust topped with vanilla coconut milk ice cream and finished off with creamy caramel drizzle, toasted coconut, chocolate chips, and chopped walnuts! They're perfect for your summer parties or anytime you want a frozen treat!
1/3cdairy free caramel sauceused recipe below or can use store bought
1/2cunsweetened flake coconut
If making my homemade Caramel Sauce recipe below you will need to make this ahead of time. It needs to cool at least an hour before drizzling over the bars.
Preheat oven to 350F.
Line a 9x9 pan with parchment paper and set aside.
Combine graham cracker crumbs and coconut palm sugar together in a bowl. Pour melted coconut oil over the graham cracker mixture and mix until well incorporated and moist.
Press mixture firmly into the bottom of the lined pan.
Bake crust for 10 minutes.
Let crust cool to room temp before placing in the freezer for 10 minutes or until ready to top with ice cream.
Turn oven down to 325F. Spread coconut on a rimmed backing sheet. Toast coconut for 4 minutes, stir, toast another 4 minutes, and carefully watch from there every couple minutes until you get nice golden brown coconut. Let the coconut cool.
Remove ice cream from the freezer and let it thaw for 20 -30 minutes.
While ice cream is softening get your chocolate chips, caramel sauce, toasted coconut, and walnuts ready.
Place softened ice cream in a mixing bowl and mix with a hand mixer until smooth. You want it to be a thick soft serve consistency and not completely melted.
Remove your crust from the freezer and spread ice cream on top of the crust in a nice even layer. If your ice cream is too soft place your pan in the freezer for 10-15 minutes as you do not want your toppings to sink.
Drizzle a little of the caramel sauce over the ice cream. Sprinkle with chocolate chips, chopped walnuts, and toasted coconut. Very lightly press toppings into the ice cream slightly. Drizzle with remaining caramel sauce.
Place bars back into the freezer on a flat even surface for 2 hours, or until frozen.
Remove the bars from the pan lifting the parchment paper. Place on a cutting board and cut into 16 square bars with a sharp knife.
Enjoy or store in the freezer in an airtight container until ready to enjoy.
Heat cane sugar and 1/2c water over medium heat a rolling boil, 3-5 minutes slowly whisk in half of the coconut palm sugar. Once mixed in add remaining coconut palm sugar.
Carefully bring the mixture to 115C (soft ball) stirring frequently until rich amber color.
Whisk in butter in coconut oil/ butter.
Reduce to medium-low and whisk in coconut cream and vanilla bean (scrap the insides of the vanilla bean with a sharp knife and only use the pasta inside).
Return to medium and cook while continuing to scrap down the sides and stir until the mixture reaches 107C, will take about 5-10 minutes. It will bubble up but then reduce back down. You want it to be a thick amber color and if you drop a drop on a plate it would not run but hold a drop shape.
Remove from heat and let cool at room temp for at least 1 hour before using. If not using right away store in an airtight container in the refrigerator.
*Refrigerate canned/boxed coconut milk overnight and use only the thick cream part as some have more water and liquid. I always have a box of So Delicious Culinary Coconut Milk in refrigerator and know it is all thick cream but if using another brand or canned you only use the thick cream part not the watery liquid.