• Gutsy Baker

Chocolate Vanilla Marble Ice Cream Bars (Dairy Free, Paleo, Low Fodmap)

I’m calling these zebra bars. But really — they’re chocolate and vanilla ice cream swirled with chunks of brownies and then drizzled with chocolate. I’m eating one as I type this because

editing the photos got my mouth watering. I just bought these cute little silicone ice cream

moulds I’ve been seeing everywhere and couldn’t wait to try them out.

Yes I make ice cream a LOT, but it’s so hot lately it’s really all I want to eat during the day. So I

make that happen!

These are made with coconut milk and I used a Cuisinart ice cream maker, but as always you

can always try not churning and just mixing. I think it'll work they just won't be as creamy once frozen.

What is in these bars:

Coconut milk or cream: This is the base of your ice cream, it’s the creamiest milk you can use

when making ice cream

Vanilla extract: For the vanilla ice cream

Gelatin Powder: This is what gels up the ice cream nice and reduces iciness once frozen

Honey: Sweetener for the vanilla. I didn't want my vanilla to turn brown by using other


Cacao Powder: To make the chocolate ice cream. Cacao is much higher in antioxidants than

cocoa. And richer in flavor

Coconut Sugar: to sweeten the chocolate ice cream but any sweetener will work here

Almond Butter: This thickens the ice cream up so nicely. Can omit if you have an almond


Brownie or Cookie Chunks: To add into the bars. I used my chocolate brownie cookies (can I

link them here?) cut up into chunks

Chocolate: To drizzle on top. Optional!

Ingredients for the vanilla:

  • 1 can of coconut milk or cream

  • 1 tbsp of vanilla extract

  • 1 packet of gelatin powder (1 tbsp)

  • 1/4 cup of honey

  • small pinch of sea salt

Ingredients for the chocolate:

  • 1 can of coconut milk

  • 2 tbsp + 1 tsp of cacao powder

  • 1 packet of gelatin powder (1 tbsp)

  • 1/4 cup of coconut sugar

  • 2 tbsp of almond butter

If you want to make both flavors both at once, use 2 different saucepans.

Pour coconut milk in pan and sprinkle gelatin on top, wait 2-3 minutes until a skin forms. Then

whisk in and turn on heat. Add rest of ingredients and wait for a low boil/simmer. Then remove from stove and let it cool — place in fridge until completely cold and gelatin-like.

I churned my ice cream (each batch separately) in an ice cream maker. You can try to omit this

and put your cold mixture in a blender or beat in a cold bowl with a hand mixer. I think this will

work for these bars.

Once mix is ready, take a shallow pan and scoop both chocolate and vanilla mixture into the

pan, alternating colors like a checkerboard, or at random! Take a knife and LIGHTLY swirl so it

just marbles together.

If you are using popsicle or ice cream pop moulds, add a few brownies, cookies, or crumbs of

choice to the base of the mould. Then scoop the ice cream over brownies into moulds. Scrape

off extra ice cream, sprinkle more crumbs on top and then freeze until set. Drizzle chocolate

over once frozen if you choose to do so (an easy choice).

{Alternatively you can just freeze the marbled ice cream in a container and mix in some


Recipe Notes:

- You can try to not churn this ice cream and blend or beat the mix after it is cold

- The gelatin cannot be substituted for any type of starch. You can use two egg yolks in

replacement per batch. You would add into the warm mixture after taken off stove, careful they

don't scramble!

- You can use any sweeteners of choice for the ice cream bases. I used honey for the vanilla

because I did not want the vanilla to turn brown from other sweeteners

If you make these swirly cuties or have any questions, leave in comments below!