Peppermint Bark Ice Cream Bars

We've collaborated with some of our favorite brands to bring you this holiday inspired recipe!”

Peppermint Bark Ice Cream Bars

 We’ve partnered with some of our favorite brands this holiday season to bring you these dairy and gluten-free Peppermint Bark Ice Cream Bars! These festive bars will be a delicious addition to your holiday dessert table this year.

The crunchy chocolate oat crust was created by using Bob’s Red Mill gluten-free flour and old fashioned oats. We then spread a thick layer of our Madagascan Vanilla Bean ice cream on top for a rich and creamy texture. For the final steps, we melted some allergy-friendly Enjoy Life Foods semi-sweet chocolate chips and drizzled it on top with crushed candy canes.

Now sit back, relax and enjoy the most wonderful time of the year with the ones you love.




Crust Ingredients:
  • 1 ¼ cups Bob’s Red Mill old fashioned rolled oats
  • ¾ cup Bob’s Red Mill gluten free flour
  • ⅓ cup virgin coconut oil, melted and slightly cooled
  • ¼ cup light agave syrup (nectar)
  • 2 Tbsp unsweetened cocoa powder
  • ¾ tsp salt
  • ½ tsp ground cinnamon






  1. Preheat oven to 350 degrees F.
  2. Line an 8x8 inch baking dish with parchment paper so that it comes up just above the edge of the dish.
  3. Pulse all crust ingredients in a food processor until oats are coarsely ground and mixture looks like wet sand
  4. Firmly press the mixture into the bottom of the baking dish. Bake until crust is golden brown and smells toasty, 15-20 minutes.
  5. Let the crust cool completely inside the pan before moving on to the next step. 
  6. Once the crust has cooled, set the Coconut Bliss out for 10 minutes to soften.
  7. Spoon the pint of softened ice cream evenly over the crust and smooth out with a spatula. Place in freezer for at least 15 minutes.
  8. Place chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until all the chips have melted.
  9. Pour warm chocolate over the ice cream and quickly spread it out over the ice cream. Work quickly because the chocolate will harden within minutes.
  10. Sprinkle the crushed candy canes on top before the chocolate hardens and place back into the freezer for at least 30 minutes.
  11. When the bars are ready, remove from the pan by lifting the parchment paper out and discarding the paper.
  12. With a sharp knife, cut the bars into squares. Serve immediately or keep them in the freezer until ready to serve. Enjoy!