No need to be depressed by the back of the box in the ice cream aisle, you can make these clean ingredient Vanilla Copycat Klondike bars give you that classic thick, creamy vanilla ice cream center wrapped in a crisp chocolate shell—without the artificial ingredients, seed oils, or additives. If you’ve ever wanted that nostalgic ice cream bar but made with real, simple ingredients, this is it.
They freeze into perfectly sliceable bars and get dipped in a chocolate coating that hardens instantly and cracks when you bite into it—just like the original, but better. If you’ve made my cookies and cream Klondike bars or homemade vanilla ice cream, this is the simpler version that still delivers that iconic texture and flavor.
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Why You’ll Love These Copycat Vanilla Klondike Bars
- Classic vanilla flavor with real ingredients
- Thick, creamy ice cream center
- Chocolate shell that snaps when you bite it
- Gluten free and customizable
- No artificial flavors, dyes, or fillers
- Perfect make-ahead freezer treat
Recipe Variations to Try
- Cookies & Cream 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.
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!
Vanilla Klondike Bars (Gluten Free Copycat)
Ingredients
Filling
- 2 cups Raw Cream or heavy whipping cream
- 12 oz Sweetened Condensed Milk
- 1 tsp Vanilla Extract
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. The excess chocolate will be reheated and used to finalize the dessert.
- Place the chocolate lined molds in the freezer and prepare the vanilla filling by whipping ingredients together until fluffy.
- 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.
- Once set, enjoy!
Proofing Hacks/Tips
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 the chocolate—cold bars = better shell formation
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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