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Gluten Free Lemon Ice Cream Bars

When it comes to the dessert category, which we both consider ourselves to be professionals in, we are normally drawn to any sort of chocolatey treat. But with that being said, there are rarely any desserts we turn down. We grew up thinking lemon bars were a more sophisticated dessert that only adults enjoy. Well, now that we are “adults” we have found ourselves to really enjoy them! There is something to be said about the sour and sweet combination that hits taste buds that we didn’t even know existed. We decided to take the sophistication of a classic lemon bar and combined it with a child-like ice cream bar to create Gluten Free Lemon Ice Cream Bars. Let us tell you, these are unlike any lemon bar you have ever had!

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Gluten Free Lemon Ice Cream Bars

Servings: 16
Calories: 215kcal

Ingredients

For the Shortbread Crust

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/2 teaspoon salt

For the Ice Cream Layer

  • 2 pints lemon ice cream (we recommend Cado Simply-Lemon as a great dairy free and lower sugar option!)

For the Lemon Curd Layer

  • 3 eggs
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 2 tablespoons lemon zest (approximately 2 lemons)

Instructions

  • Preheat oven to 350° and line a 8×8 inch pan with parchment paper.
  • In a large bowl, make the crust. Combine the almond flour, coconut flour, coconut oil, maple syrup, and salt. Mix until well combined. Press crust mixture into the bottom of the pan.
  • Bake crust for 13-15 minutes or until edges are lightly browned. Cool crust completely.
  • While crust is cooling, take ice cream out of the freezer to soften. Depending on the type of ice cream, it should take 20-40 minutes.
  • Spread softened ice cream over cooled crust. Place in freezer to set.
  • Meanwhile, make the curd: In a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is fully melted and combined, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 6-8 minutes. Remove from the heat immediately and strain through a sieve over ice cream layer.
  • Freeze for at least 2 hours to set.

Notes

NUTRITION INFORMATION (with Cado Lemon Ice Cream) Yield: 16 Servings
Amount Per Serving: Calories: 215, Total Fat: 15.7g, Saturated Fat: 7.3g, Cholesterol: 31mg, Sodium: 113mg, Total Carbohydrates: 19.7g, Dietary Fiber: 1.6g, Total Sugars: 15.2g, Protein: 2.6g

We hope you enjoy this delicious and refreshing treat. Let us know what you think in the comments below!

XO,

Amanda and Christina

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