What was once a forbidden weakness is now a nostalgic dessert that you have the free will to make whenever you want to! These copycat cookies and cream Klondike bars give you that classic thick ice cream center with a crisp chocolate shell—without the artificial ingredients, seed oils, or mystery additives.
You get creamy vanilla ice cream loaded with crushed cookie crumbles, frozen into bars, and coated in a chocolate shell that cracks when you bite into it. My vanilla ice cream filling works amazing with this recipe too!!
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Why You’ll Love These Copycat Cookies & Cream Klondike Bars
- Classic cookies and cream flavor with a clean ingredient upgrade
- Crispy chocolate shell that cracks perfectly
- Creamy, rich ice cream center
- Gluten free and customizable
- No artificial flavors, dyes, or fillers
- Freezer-friendly for make-ahead treats
Recipe Variations to Try
- Vanilla Copycat Klondike Bars
- Mint Chocolate Chip Copycat Klondike Bars
- Coffee Copycat Klondike Bars
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Ingredients
1. Chocolate Chips
Chocolate chips are used to create the signature layer of chocolate outside of the peppermint patty itself. You can get creative and use dark, milk or white chocolate to switch things up within this recipe.
2. Coconut Oil
Coconut Oil is a versatile, naturally rich cooking fat known for its smooth texture and gentle coconut aroma. With a high smoke point and stable structure, it works beautifully for sautéing, baking, roasting, and (in this case) as a smoothing agent for the chocolate to help create a nice glaze.
3. Vanilla Extract
Vanilla extract rounds out the chocolate flavor and adds warmth. Use a pure vanilla extract for the best results.
4. Raw Cream
Raw Cream is the cream skimmed off the top of raw milk. It is rich, thick and creamy and makes for a fluffier filling option. If you are unable to source raw milk or prefer not to drink it, you can sub raw cream for heavy whipping cream or milk within this recipe.
5. Sweetened Condensed Milk
Sweetened condensed milk plays a key role in creating smooth, creamy ice cream without the need for an ice cream machine. It acts as both a sweetener and a texture stabilizer, helping the ice cream freeze properly while staying soft and scoop-able.
6. Cookie Crumble
These cookie crumbles really elevate the ice cream base and it is 100% refined sugar free.
Additional Allergens/Suggested Modifications
- Dairy: Use a dairy-free chocolate, sweetened condensed milk, and cream.
This recipe is naturally free of: eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils, and sesame.
“These taste like we bought them from the grocery store!”
How to Make Delicious Gluten Free Klondike Bars
Please see recipe card at the bottom of this post for the full recipe details.
1. Melt chocolate and coconut oil and place into silicone ice cream sandwich mold.
2. Use a baster brush to spread chocolate into a thin layer and freeze molds.
3. Whip up the filling and take solid molds out of the freezer gently (careful not to crack the shells).
4. Fill the shells to just below the top. Leave room for chocolate.
5. Top with melted chocolate to seal the Klondike.
6. Continue until all are finished and place in the freezer to set.
7. Carefully pop the Klondike copycats ou too their molds.
8. Enjoy!
Cookies & Cream Klondike Bars
Ingredients
Filling
- 2 cups Raw Cream
- 12 oz Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- ¼ cup Cookie Crumbles
Coating
- 24 oz Chocolate Melted
- 1-2 TBSP Coconut Oil
Instructions
- Melt the chocolate with a double broiler.
- Once melted, use a baster brush to spread chocolate in a thin layer on all sides of the silicone mold and place in the freezer. The excess chocolate will be reheated and used to finalize the dessert.
- In a stand mixer, whip the cream, sweetened condensed milk and vanilla extract together until lightly whipped.
- Once whipped, fold in the chocolate cookie crumbles. Fill the frozen molds with filling and place back in the freezer to set.
- Re-heat the chocolate in the double broiler (if clumpy when reheating, add a little more coconut oil to smooth).
- Top the frozen ice cream with a thin layer of chocolate and freeze to set the bars.
Tips & Tricks
Use fully chilled or frozen ice cream base before cutting into bars
Freeze the filling completely before covering the chocolate topping to prevent melting
For smooth coating, add a small amount of coconut oil to the melted chocolate.
Work quickly when coating in chocolate—cold bars = better shell formation
Crush cookies to a mix of fine + chunky for best texture within the filling.
Prep/Storage Options:
- Storage: Once the Klondike Bars are assembled, either wrap them in parchment paper or store them in an airtight container in the freezer.
Recipe FAQs
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