Breakfast Cereal Bars with Lactose Free Vanilla Ice Cream & Raspberry

Start the day with ice cream? oh yes! Especially since these Crunchy Breakfast Cereal Bars with Natrel Lactose Free Vanilla Ice Cream & Raspberry recipe has a crust made with nourishing and satiating ingredients, which is perfect for keeping us energized for a good part of the day. Ice cream is the funky little touch that will add creaminess to the palate, explode the flavor of raspberries and make these breakfast bars exceptional.

35 min


For the crunchy cereal crust

  • 260 g (1 cup) peanut butter, nut butter or soy butter (see note)
  • 80 g (1/2 cup) Medjool type dates, pitted (about 5 to 6 large dates)
  • 125 ml (1/2cup) of water - 30 g (2 tbsp.) Chia or camelina seeds
  • 50 g (1 1/2cups) whole wheat cereal flakes (such as Bran Flakes)
  • 40 g (1 cup) brown or white rice cereal, puffed - 40 g (1/3cup) dried cranberries, finely chopped

For the raspberry ice cream filling

  • 1 container (473 ml) of Natrel Real Vanilla Lactose Free ice cream, softened
  • Fresh or frozen raspberries


Preparation: 20 minutes

Freezing: minimum 3 hours or ideally overnight

Storage: 1 month in the freezer in an airtight container

Yield: 12 bars


For the crunchy cereal crust

1. Take the ice cream out of the freezer and let cool on the counter for about 30 minutes. Note: We want the ice cream to be soft, but not liquid.

2. Line a 20 X 20 cm (8 X 8 inch) baking dish with parchment paper, letting it hang over two sides.

3. In the bowl of a food processor, combine the peanut butter, dates, liquid and chia seeds until combined. Pour the preparation into a bowl.

4. Using a spatula, add the rest of the “For the crust” ingredients. Mix well. Distribute in the bottom of the dish and press firmly with a spatula.

For the raspberry ice cream filling

5. In a bowl, pour the ice cream. Using a whisk, mix the ice cream to make sure it has a smooth consistency as it will melt faster on the rims of the jar. 6. Spread the ice cream over the surface of the crunchy cereal base. Garnish with raspberries.

Cover and freeze for 3 hours or until mixture is firm. Unmold. On a work surface, cut into bars and serve immediately.


Find all products in this recipe

Natrel Very Vanilla Lactose Free Ice Cream

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