Easy Plant-Based Lemon Bar Recipe
No oven needed—this recipe comes together in just 15 minutes! These plant-based lemon bar ice cream squares are the perfect balance of zesty, creamy, and refreshing. With a crunchy cookie base and a smooth layer of Four All’s Plant-Based Lemon Coconut Square Ice Cream, they’re a quick and easy dessert that feels fancy but requires almost no effort.
The best part? They’re dairy-free, gluten-free, and totally no-bake—perfect for when you want something sweet without heating up the kitchen. Whether you’re making them for friends or just craving a bright and cozy treat for yourself, this recipe is a total win.
Plant-Based Lemon Bar Ice Cream Squares Recipe
Ingredients:
- 2 cups Made Good cookies (any flavour you love)
- ½ cup melted coconut oil
- 1 pint Four All’s Plant-Based Lemon Coconut Square Ice Cream
- Optional: toasted coconut flakes for garnish
Instructions:
- Crush the Made Good cookies into fine crumbs and mix with melted coconut oil until fully combined.
- Press the mixture firmly into the base of a parchment-lined pan (a 9x9 pan works best, but a loaf pan will do!).
- Freeze the crust until solid.
- Allow the lemon bar ice cream to soften slightly, then spread it evenly over the chilled crust with a spatula.
- Freeze for at least 4 hours, or until completely firm.
- Cut into bars and top with toasted coconut flakes (or your favourite toppings).
- Serve immediately and enjoy this refreshing no-bake treat!
Why You’ll Love This Recipe
These lemon bar ice cream squares are:
- Quick & simple – Only 15 minutes of prep time.
- No-bake & plant-based – A dessert that’s dairy-free, gluten-free, and oven-free.
- Bright & refreshing – The lemon flavour makes it a perfect treat for both warm afternoons and cozy fall days.
Send this to a plant-based or gluten-free friend who loves baking (but doesn’t always want to bake 😉).
Don’t forget to tag @fourallicecream when you try this recipe!
