Homemade KIND Frozen Bars

When the KIND frozen bars became impossible to find, I did what seemed most sensible and made my own. They start with my Homemade KIND Bars, and this time the nut topping sits on a layer of real ice cream over a thin chocolate base.

I made three flavors, vanilla, chocolate peanut butter and dulce de leche, because choosing just one felt unnecessary. Each bar has a crisp chocolate bottom, a creamy middle, and a chewy, crunchy nut layer on top, finished with a drizzle of chocolate.

The secret is in the topping. Brown rice syrup holds the nuts together with just the right chew, so they stay crunchy in the freezer without turning rock hard. Keep a few in the freezer for an after-dinner treat.

Why these frozen bars work

• A chocolate base set first gives a crisp bottom and makes the bars easy to unmold.

• Real ice cream makes them creamy and lets you choose any flavor.

• Brown rice syrup binds the nut topping so it stays chewy and crunchy, even frozen.

• Silicone molds release the frozen bars cleanly.

Ingredients for KIND frozen bars

• Brown rice syrup: essential here. Honey and maple syrup set harder and don’t give the same chew.

• Mixed nuts and seeds: I use almonds, peanuts, cashews, pistachios and pumpkin seeds.

• Ice cream: a good-quality, dense ice cream holds up best. Let it soften slightly before spreading.

Ingredients
For the nut topping

• 2½ cups mixed nuts and seeds (almonds, peanuts, cashews, pistachios, pumpkin seeds)

• ½ cup crispy rice cereal

• ¼ cup brown rice syrup, slightly warmed

• 2 teaspoons vanilla extract

• ½ teaspoon sea salt

For the bars

• 6 oz dark, semi-sweet or milk chocolate, melted, for the base

• About 1½ pints ice cream: vanilla, chocolate (with a peanut butter swirl) and dulce de leche

• 2 tablespoons smooth peanut butter, warmed, for the chocolate peanut butter bars

For the drizzle

• 3 oz chocolate, melted

• 1 teaspoon coconut oil

Method

1. Make the nut topping: Heat the oven to 325°F and line a sheet pan with parchment. Combine the nuts, seeds and rice cereal. Stir the vanilla into the warm brown rice syrup, pour it over the nuts, add the salt, and mix well. Press into a thin, even layer and bake for 18 minutes. Cool completely, then break into small clusters.

2. Make the base: Spread a thin layer of melted chocolate into the bottom of each mold section. Freeze for 15 minutes, until set.

3. Add the ice cream: Spread slightly softened ice cream over the chocolate, leaving a little room at the top. For the chocolate peanut butter bars, swirl in a little warm peanut butter.

4. Top: Press the nut clusters gently into the ice cream.

5. Freeze: Freeze for at least 4 hours, until firm.

6. Drizzle: Unmold the bars. Stir the coconut oil into the melted chocolate and drizzle over the top. Return to the freezer for a few minutes to set. Dessert is served.

Tips for the best frozen bars

• Keep the chocolate base thin so it snaps rather than cracks.

• Soften the ice cream just slightly. Too soft and it melts into the base.

• Work quickly when topping and drizzling so nothing melts.

Substitutions

• Other flavors: coffee, salted caramel, strawberry or mint chocolate chip all work.

• Dairy-free: use dairy-free ice cream and dark chocolate.

• Nut-free: use pumpkin and sunflower seeds in place of the nuts.

How to store frozen bars
Wrap each bar individually and keep in the freezer for up to 1 month. Let them sit for a minute or two before eating.

FAQ
Can I use store-bought nut clusters? Yes, but the homemade topping has a better chew.
Do I need silicone molds? They make unmolding much easier. A parchment-lined loaf pan works too: freeze, then slice into bars.
Can I make the nut topping ahead? Yes. Keep it in an airtight container for up to a week.

What I used
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• Silicone bar molds

• Brown rice syrup

• Mixed nuts and seeds

• Parchment paper