Ice Cream Sunday Bars

Plant-Based | Gluten-Free | Soy-Free

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: ~1 hour 20 minutes (includes freezing)

Servings: ~8–12 bars

This actually started out as my chocolate bark recipe.

It’s something I make weekly because it’s quick, easy, and satisfies my sweet tooth at the end of a long day. Just melt the chocolate, mix in some nuts or seeds, and freeze. My kids loved it too, so it quickly became part of our routine.

One afternoon, they wanted ice cream.

We usually serve ice cream with chopped nuts or fruit on top, but that day I was out of both. All I had was my chocolate nut bark in the freezer.

So I layered the ice cream right on top.

And that was it.

It quickly became our new favorite dessert.

Now ice cream bark feels like a full dessert experience. It’s fun, customizable, and something we all get excited about making together.

And the best part is, I’m not taking anything away. I’m just adding more to it.

🌱 Why We Love It

• feels like a treat but has more staying power

• easy way to add healthy fats and variety

• kids can pick their own flavors

• doubles as a fun family activity

• freezer-friendly for quick desserts later

🥕 Ingredients

Chocolate Base

• ~1 cup vegan chocolate chips (about ½ bag)

• 1–2 tsp coconut oil

Crunch Layer

• ~1 cup crushed cashews or other crushed nuts or seeds

Ice Cream Layer

• plant-based ice cream (1–3 flavors, any kind you like)

Optional Toppings

• sprinkles

• extra nuts

• chocolate chips

• fresh or dried fruit

🥣 Instructions

1. Melt the chocolate chips with coconut oil until smooth.

2. Pour onto parchment paper and spread into a thin, even layer with no gaps.

3. Add about half of the crushed nuts into the bowl used for melting and stir to coat them with the remaining chocolate.

4. Spread those coated cashews across the chocolate base.

5. Sprinkle the remaining crushed nuts evenly on top.

6. Freeze for about 5 minutes, just until the chocolate sets.

7. Scoop your ice cream on top. Use one flavor or multiple to create a sundae-style bark.

8. Spread gently. You can mix everything together or keep sections separate.

9. Add sprinkles or toppings if using.

10. Freeze for 1–2 hours until fully firm.

11. Slice into bars or bite-sized squares and serve.

✨ Flavor Boost Tips

• treat it like coldstone and mix flavors + toppings together

• drizzle peanut butter or almond butter before freezing

• add crushed pretzels for a sweet + salty combo

• mix in fruit for a fresher version

📝 Recipe Notes

You can eat this right after assembling if your ice cream is still firm, but for clean slices, let it fully set for at least an hour.

Store in an airtight container in the freezer. It keeps well for a couple of weeks (if it lasts that long).

👧 Kid-Friendly Tips

Let each child pick a flavor. That alone makes them more invested.

If mixing feels overwhelming, keep everything in sections. Same recipe, less pressure.

This is a great way to introduce new textures without forcing it.

🥡 Meal Prep Tips

Make a full batch and keep it in the freezer for quick desserts.

Pre-cut into squares so it’s ready to grab anytime.

💛 Final Note

One thing I try to stick to in our home is this idea of “yes… and.”

Instead of taking foods away or saying no to something sweet, I add something to it.

So yes, we’re having ice cream… and we’re adding nuts and seeds!

It keeps food positive, removes the pressure, and honestly just works better for our family.