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Gluten Free Lemon Ice Cream Bars

Creamy lemon ice cream bars with a zesty twist!
Servings 16
Calories 215 kcal

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