Sometimes you just need a chocolate chip fix. Mid-afternoon, when the munchies hit, you open the pantry and those chocolate chips you bought the other day are staring back at you. They were begging to become chocolate chip ice cream. That’s how this recipe began for me — until, midway through making ice cream, I took a culinary detour and ended up with a caramel swirl version instead. I don’t even know how the idea shifted from choc chips to caramel ripple, but in that moment I wasn’t going to argue with caramel.
Fast forward to cleanup and the chocolate chips were still sitting on the counter. I’d already used most of my ice cream ingredients, so limited resources forced a bit of creativity. These raw chocolate chip vanilla “ice cream” slices were the delicious result — a tidy solution for the stray chips and the last few ingredients.
A classic chocolate chip ice cream would have been lovely, but this version offers a nice change from the usual scoop-in-a-bowl. Adding a simple chocolatey crust turns the ice cream into convenient grab-and-go bars that are perfect for serving or sharing.
I made a small batch in a compact container and it yielded four mini slices — ideal for a small household or a quick treat. If you prefer, you could scale the filling up and use a 4″ springform pan to create a round cake. I lined the container with parchment before pressing in the crust, which makes removing the slices easier. Trimming the edges after freezing gives neat bars, though that step is optional.
If you’d rather skip the crust, you can multiply the filling ingredients by four and enjoy classic chocolate chip “ice cream” instead.
Let the slices thaw for a few minutes before serving to achieve a creamy, dreamy vanilla texture with just the right chocolate crunch. The result is mellow and satisfying — an easy-to-eat bar that tastes like ice cream and feels a little more special than a scoop in a bowl.
Raw Chocolate Chip Slice
Vegan chocolate chip vanilla ice cream bars with a chewy chocolate base. Perfect grab-and-go snack, refined sugar-free.
- Author: Audrey @ Unconventional Baker
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 slices
- Category: Ice Cream
- Method: Raw
- Cuisine: Dessert
Ingredients
Base:
- ½ cup raw cashews (or another nut)
- 2 soft medjool dates, pitted
- 1 tbsp maple syrup
- 1 tbsp cocoa powder
- ½ tbsp coconut oil
- ½ tsp raw ground vanilla bean (or 1 tsp pure vanilla extract)
Filling:
- ½ cup raw cashews, pre-soaked and strained
- 2 ½ tbsp maple syrup
- 2 tbsp unsweetened almond milk
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- ½ tsp raw ground vanilla bean
- ¼ tsp salt
- 4 tbsp chocolate chips (or chopped raw chocolate bar)
Instructions
- Process all crust ingredients in a food processor until you have a sticky, crumbly mixture. Transfer to a small parchment-lined container (a 3″ x 5.5″ tupperware or a 4″ springform pan works well) and press into an even crust. Freeze while you prepare the filling.
- Ensure filling ingredients are at room temperature. Blend everything except the chocolate chips in a high-power blender until smooth and uniform. Stir in 3 tablespoons of the chocolate chips, then spread the mixture over the prepared crust. Tap the container lightly on the counter to level the surface and sprinkle the remaining 1 tablespoon of chocolate chips on top. Freeze for 5–6 hours or overnight. Remove from the container, trim the edges if desired, slice, and enjoy. Store leftovers frozen.