Date-Stuffed Cardamom Ice Cream Bars

actually easy AND dairy-free so you can toss your lactaid to the curb

My motto in life has always been this: Ice cream may not solve all of your problems, but it definitely won’t make them any worse.

me solving my problems

…unless that problem is a lactose problem. In which case, I got you covered there as well.

Happy Friday everyone. I hope you had a beautiful week so far. And I really hope to make it better with the recipe for these Date-Stuffed Cardamom Ice Cream Bars.

I’m not sure if any of you have ever been intimately acquainted with Snickers Ice Cream bars (do they still make them?) but they were a large part of my childhood. That creamy ice cream, crunchy peanuts, and questionable nougat enrobed in milk chocolate…yup. Can still taste them. That structure is what inspired me to make ice cream bars, but of course, with a bit of a Dada twist.

process

My creamy, luscious vegan ice cream layer is made VERY simply. Like, if you haven’t stepped in a kitchen in your entire life, you could make it. I love it because it isn’t too overpowering in sweetness, which is why I tucked in some chewy medjool dates to add a little more depth and texture. I find that a lot of vegan / dairy-free ice creams compensate for the lack of milk with an aggressive amount of sugar. Not here.

Cardamom has been on my mind a lot recently. The floral, peppery spice is used in both sweet and savory applications within Indian food, but I also saw it in many pastries I ate in Copenhagen (think cardamom croissant, and cardamom bun). I love it, and a little goes a long way.

Finally, I topped everything off with some chocolate (my favorite date-sweetened one from my friends at Spring + Mulberry). It’s smooth and luscious. I’ll include a little code below in the recipe if you’re interested in trying it, as well.

Send me pictures on Instagram (please, get in my DMs) or comment on this post when you make this dessert. I feel confident that you’re going to love them…

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Recipe