Healthy Ice Cream Slice (Vegan, Grain Free)
If you’re craving something cold, creamy, and sweet—but still want it to be made with real ingredients—this Ice Cream Slice checks all of those boxes. It’s layered, it’s rich, and it’s super easy to throw together. The base is just almond flour, coconut oil, and maple syrup, baked into a soft shortbread-style crust. The ice cream layer is made with just a handful of plant-based ingredients like banana, dates, coconut milk, and walnut butter blended until smooth. Pour it over the cooled crust, freeze it, and top it all off with a crisp chocolate shell.
This is one of those desserts that feels like something you’d get from a beachside ice cream stand, but without the sugar crash. It’s cold and satisfying, naturally sweetened, and super customizable. Add chopped nuts, swirl in jam, use tahini instead of walnut butter—go for it. But the original version? Pretty hard to beat. Walnut butter gives it a deep, earthy richness and adds healthy omega-3s, so you’re getting a little brain boost with your dessert.
Watch Me Make Healthy Ice Cream Slice
Once you’ve layered it up, just freeze it for a couple hours, top with a snappy chocolate shell, and you’re done. Store the slices in the freezer and pull one out whenever the craving hits. The best part? The ice cream layer stays soft and creamy straight from the freezer—no waiting around to let it thaw out. It freezes like real ice cream and stays perfect every single time.
Why You’ll Love It
Minimal Ingredients – Just a handful of pantry staples, no gums, no weird stuff.
No Ice Cream Maker Needed – You get creamy frozen texture without any fancy equipment.
Freezer-Friendly – Keeps perfectly in the freezer for weeks (if it lasts that long).
Refined Sugar-Free – Sweetened with maple syrup and dates, no added refined sugar.
Vegan + Gluten-Free – Works for a variety of dietary needs.
Customizable – Easy to switch out nut butters, use different sweeteners, or add layers.
Healthy Fats – Walnut butter adds omega-3s and a nutty depth of flavor.
What You’ll Need
Almond flour – Forms the base of the crust and gives it a soft, shortbread-like texture. Naturally gluten-free and full of healthy fats.
Coconut Oil – Binds the base and adds richness without dairy. Also added to the chocolate layer.
Maple Syrup – Naturally sweetens the crust with a subtle caramel note.
Salt – Just a pinch to balance the sweetness and bring out flavor.
Medjool Dates – Make sure they’re super soft—these add natural sweetness and help the ice cream layer stay smooth and scoopable.
Banana – Adds body, natural sugar, and a creamy texture to the filling.
Coconut Milk – Use full-fat canned coconut milk for a rich, ice cream-like texture that stays soft even after freezing.
Walnut Butter – Creamy and earthy with a mild flavor. It’s packed with omega-3s that support brain health and fight inflammation. (Any nut butter will work though).
Vanilla Extract – Enhances all the sweet and nutty flavors in the filling.
Chocolate Chips – This is my favorite brand that is dairy free and refined sugar free.
Flaky Salt – Totally optional, but that salty crunch on top makes every bite pop.
How To Make
Preheat oven to 350°F and line a loaf pan with parchment paper.
Mix almond flour, coconut oil, maple syrup, and salt in a glass bowl until a sticky dough forms.
Press dough evenly into the pan and bake for 15–20 minutes until lightly golden. Cool completely.
Blend dates, banana, coconut milk, walnut butter, and vanilla until smooth and creamy.
Pour ice cream mixture over the cooled crust and freeze for 2 hours.
Melt chocolate chips and coconut oil until smooth.
Pour chocolate over frozen ice cream layer, smooth out, sprinkle flaky salt, and freeze for 1 hour.
Slice and enjoy. Store in freezer.
Recommended Tools
Loaf Pan – Caraway for nontoxic (Code: SARI)
Frequently Asked Questions
Can I make this ice cream slice nut-free?
Yes! Try using sunflower seed butter instead of cashew or almond butter, and replace almond flour with oat flour. Just note that it may slightly alter the taste and texture.
Does this recipe actually taste like ice cream?
It’s not your typical churned ice cream, but it’s cold, creamy, and totally satisfying. The layers give it that ice cream sandwich vibe—without dairy or refined sugar.
How should I store this dessert?
Keep it in the freezer in an airtight container for up to 2 months.
Can I swap the protein powder?
Totally. Any vanilla or chocolate protein powder works here. Use one you actually love the taste of since it contributes to both sweetness and texture.
Is this slice good for summer parties?
Absolutely! It holds up great frozen, looks impressive, and it’s easy to slice and serve straight from the freezer. Perfect for warm-weather gatherings.
Ice Cream Slice
Dairy-free, refined sugar-free, grain-free frozen dessert with almond flour base, creamy peanut butter banana layer, and chocolate shell.
Ingredients
Instructions
Notes
Soak dates overnight for easier blending.
Use dairy-free chocolate chips for a vegan option.
Store covered in freezer up to 1 month
Like This Recipe?
💡 More frozen recipes you’ll love: [No Bake Pistachio Matcha Brownies] / [Vegan Snickers Ice Cream Bars] / [Frozen High Protein Red, White & Blue S’mores]