Sugar Cookie Bars
Margaux Laskey, “American Girl Cookies”
5357 ratings with an average rating of 5 out of 5 stars
5,357
40 minutes, plus cooling
Vegan Frozen Coconut Lime Bars
- Total Time
- 20 minutes, plus 3½ hours’ chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:9 to 12 servings
- Nonstick cooking spray
- 1½cups/180 grams graham cracker crumbs (from about 12 graham cracker sheets)
- 2tablespoons granulated sugar
- ¼teaspoon kosher salt, plus more as needed
- ½cup/45 grams unsweetened, desiccated coconut
- ⅓cup plus 1 tablespoon/95 milliliters coconut oil, at room temperature
- 2pints/1 liter coconut or vanilla flavored non-dairy ice cream (preferably a brand made with coconut milk)
- 2limes, zested, plus 1 tablespoon freshly squeezed lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
317 calories; 24 grams fat; 17 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 3 grams protein; 185 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Spray a 9-by-9-inch pan with cooking spray and line with two overlapping sheets of parchment paper to create overhang on all sides.
- Step 2
Combine the graham cracker crumbs, sugar and salt in a medium bowl. Place the shredded coconut in a small skillet and toast over medium heat for about 3 minutes, tossing often, until light golden brown. Add half the coconut to the bowl with the graham cracker crumbs, reserving the other half for later.
- Step 3
Add the coconut oil to the graham cracker crumb mixture and toss with your hands until the crumbs are evenly moistened. Transfer to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Freeze for 30 to 45 minutes, until the crust is firm to the touch.
- Step 4
Meanwhile, allow the ice cream to sit at room temperature for 10 to 15 minutes, until slightly softened. Spoon the ice cream into a large mixing bowl and add the zest of 1 lime, the lime juice, the reserved toasted shredded coconut and a pinch of salt. Working quickly, mix with a spatula until combined and smooth.
- Step 5
Scrape the mixture onto the frozen crust and spread into an even layer using an offset spatula.
- Step 6
Cover the pan with plastic wrap and freeze until firm, at least 3 hours, or overnight.
- Step 7
To serve, lift the overhanging parchment paper to remove the bars and place on a cutting board. Zest the remaining lime over the bars, cut into squares and serve immediately.
Private Notes
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Cooking Notes
Amanda
On our second round of these as they are delish! I doubled the amount of lime juice the second time around and used more zest in the ice cream (as opposed to on top) for a punchier lime flavor.
Toni
I believe this is like making a crust for the cheese cake. It has to be somewhat liquid( like soft butter) or even liquid to bind with the crumbs. You then press on the pan. very simple
TIm Fris
Not exactly vegan - I didn't have coconut oil so I used melted butter for the crust and Talenti Caribbean Coconut ice cream instead of vegan ice cream. I used Target Good&Gather toasted coconut chips with the zest and juice. It came together easily and is quite delicious.
Matt C.
Lovely summer treats! Only one big adjustment necessary: up the limes. Stir the juice of three and the zest of two directly into the ice cream mixture for a wonderful tart citrus flavor that stands up to the creamy filling and the buttery crust. A few notes: you can dump all the crust ingredients into the food processor; don’t stress if the ice cream you bought isn’t wonderful tasting on its own; whiz shredded coconut in a mini food processor instead of going to the store for desiccated.
Use a food processor
Blending everything for the graham cracker crust in a food processor works beautifully
Carla
I goofed and didn’t use the parchment. A mistake I won’t make again. It was tough getting them out of the pan — but worth it. Next time I’ll put all of the zest into the ice cream.. I used a soy ice cream. Delicious. Will make again.
Mels
This is a great refreshing dessert. The lime taste is there but could have more punch. Next time, I would add all of the lime zest to the ice cream mixture and not bother with any on top. Other wise, this is was simple to prepare and delicious.
eem
Used a diary ice cream and it still held together well and tasted great!
mrschill
These are simple and delicious. I upped the lime juice to 3 limes; and zest from 2. Used toasted coconut milk ice cream and it was perfect. Served them as dessert with the birria and plantains recipes also found here!
Liz Alpern
I used peanut butter chocolate ice cream and skipped the lime juice and lime zest. It tasted like a Girl Scout cookie, the Samoa! Absolutely outstanding. This crust is gonna work with every flavor!
Yasmin
Delightful and refreshing! I have a European-style 5x8 glass pan that I use for all recipes calling for a 9x9 or 8x8 (usually without much issue), and for those who really like crust, I modified to use the full crust recipe with just one pint of ice cream + all the juice and zest from one lime for the recommended 'punchier' flavor. I think it was quite nicely balanced!
Amanda
On our second round of these as they are delish! I doubled the amount of lime juice the second time around and used more zest in the ice cream (as opposed to on top) for a punchier lime flavor.
Nick
Mix chopped walnuts into the crust!
S
How long would these last in the freezer after they are cut? (If appropriately stored!)
Caroline
For those that have made this: is there much lime flavor? 1 tbsp juice plus zest doesn’t seem like enough.
Nicki
Agreed. Was wondering the same thing.
Claudia
I used 2 tbsp of lime juice and then added zest from a third lime just prior to serving. Really enhanced the flavor.
TIm Fris
Not exactly vegan - I didn't have coconut oil so I used melted butter for the crust and Talenti Caribbean Coconut ice cream instead of vegan ice cream. I used Target Good&Gather toasted coconut chips with the zest and juice. It came together easily and is quite delicious.
TIm Fris
Just thinking more about it and having had one more piece.. the toasted coconut ended up attributing a cookie like mouth feel - chewy against the creamy.. with the zest it's really wow.
D
What type of coconut oil? Is it supposed to be liquid or solid (room temp coconut oil can be on the verge)?
Toni
I believe this is like making a crust for the cheese cake. It has to be somewhat liquid( like soft butter) or even liquid to bind with the crumbs. You then press on the pan. very simple
RoLo
Either Refined or Virgin coconut oil will work (at the consistency Toni stated) - Refined has no taste, whereas Virgin smells strongly of coconut. For this recipe Virgin makes sense, but if you're not sure you'd use the rest of the jar for anything else, get Refined and use it like you would for shortening or even cooking oil.
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