Inside: The homemade ice cream recipe that saved my son’s 13th birthday—with love and real food.
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Why I Made These Homemade Ice Cream Bars from Scratch
Turning thirteen is a big deal. For my oldest son, I had hoped to celebrate this milestone with the kind of birthday party every teenage boy deserves—fun, friends, family and a homemade cake from his aunt piled high with love. But life had other plans. We were all home sick with Covid, I was postpartum with a brand-new baby (not even two weeks old), and the party had to be canceled. I was heartbroken thinking his birthday might be overshadowed by it all.
But then I remembered something I’ve always told him since he was little:
“We may not be rich with money, but we are rich with love.”
And one of the most tangible ways I show that love is through homemade food—from scratch, with real, wholesome ingredients. That’s what led me to this recipe: a sweet, healthy treat to honor his special day, even when everything else felt upside down.
These homemade ice cream bars were the perfect answer: creamy, peanut buttery, chocolatey, and completely free from artificial ingredients. Best of all, they were made with love—right from our cozy, healing kitchen.
Ingredients
- 1 can (13.5 oz) organic full-fat coconut milk
- 1/2 cup organic peanut butter
- 1/3 cup raw honey
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 2 tbsp organic coconut oil
- 10 oz semi-sweet organic chocolate
Steps
1
Blend the Base
In a blender, combine coconut milk, peanut butter, honey, vanilla extract, and sea salt. Blend until smooth and creamy.
2
Freeze It
Pour the mixture into a loaf pan that’s either lightly greased with coconut oil or lined with parchment paper. Place in the freezer overnight.
3
Melt the Chocolate
Using a double boiler method, melt the semi-sweet chocolate and coconut oil over low heat. Stir gently until smooth and glossy.
4
Cut and Dip
Remove the frozen ice cream from the pan and cut into squares. Work quickly so they don’t melt! Dip each square into the melted chocolate, coating completely, and place onto a parchment-lined cookie sheet.
5
Freeze Again
Return the coated bars to the freezer for at least 1 hour, or until the chocolate is fully set.
Why You’ll Love This Homemade Ice Cream Recipe
These bars are creamy and satisfying with a rich peanut butter flavor and smooth chocolate shell. They’re:
- Organic & dairy-free
- Naturally sweetened with raw honey
- Refined sugar-free & kid-approved
- A fun, healthy alternative to store-bought ice cream treats
- A beautiful reminder that homemade food can be an act of love
Whether you’re celebrating a birthday or just want a nourishing treat for your family, this homemade ice cream recipe is a keeper.
Final Thoughts
Even when life feels chaotic—whether you’re navigating a new baby, battling illness, or simply trying to keep it all together—there’s something grounding about being in the kitchen. These homemade organic chocolate peanut butter ice cream bars brought a smile to my son’s face when we needed it most. And to me, that’s what being “rich” is all about.
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