These plant-based ice cream bars are a nourishing treat made with whole, vibrant ingredients. A chewy base of raw cashews, coconut, and dates is topped with a creamy blend of cashews, coconut cream, and our Schisandra Rose Elixir—one of our most beloved formulas for supporting inner balance, skin health, and emotional wellbeing. Swirled with coconut yogurt for a tangy finish and frozen to perfection, these bars are both functional and indulgent. Keep them on hand for an uplifting, indulgent, heart-centered treat.
RECIPE
Prep time: 15 minutes, plus 4 hours soak time for cashews
Freeze time: 4 hours
Yield: 8 bars
Category: dessert
Recipe by: Katie Schlegel
Ingredients:
For the Cashew Coconut Base:
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½ cup raw cashews
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⅔ cup coconut chips
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11–12 medjool dates, pitted
For the Schisandra Rose Ice Cream Filling:
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1 ½ cups raw cashews (soaked for 4+ hours or overnight)
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⅓ cup coconut cream
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¼ cup melted coconut oil
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⅓ cup maple syrup
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2 Tbsp additional maple syrup (for layering)
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1 tsp vanilla extract
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1 ½ Tbsp Schisandra Rose Elixir
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¼ cup thick coconut yogurt (to create the swirl effect)
Instructions:
1. Make the base. In a food processor, combine raw cashews, coconut chips, and Medjool dates. Blend until a sticky dough forms and the mixture easily holds together when pressed. Press the mixture firmly into the bottom of a parchment-lined loaf pan or silicone bar mold. Place in the freezer to set while you prepare the filling.
2. Blend the ice cream filling. Drain and rinse the soaked cashews. Add them to a high-speed blender along with the coconut cream, coconut oil, both portions of maple syrup, vanilla extract, and Schisandra Rose Elixir. Blend until ultra smooth and creamy, scraping down the sides as needed.
3. Assemble and swirl. Pour the ice cream mixture over the prepared base. Add dollops of coconut yogurt on top and use a knife or skewer to gently swirl it into the filling for a marbled effect.
4. Freeze until firm. Place the bars in the freezer for at least 4–6 hours, or until completely set. Once frozen, slice into bars and let sit at room temperature for 5–10 minutes before enjoying for the perfect creamy texture.
5. Storage: Store in an airtight container in the freezer for up to 2 weeks. Best served slightly thawed for that soft, scoop-able consistency.
