Alisa Fleming

Updated 2026! Dairy-free ice cream tends to get the most attention, but frozen dessert bars can be allergy-friendly saviors. Each treat is individually-wrapped and comes ready to eat – no fuss with bowls or utensils! Put them on ice at your next gathering for a simple self-serve dessert. Stock a box at school so your milk allergic kid can join ice cream socials. Keep them on hand for slumber parties, after school treats, and your own personal indulgence.

Peanut Butter Cup Ice Cream Put the milk alternative, peanut butter, sugar, buttery spread, vanilla, and salt in a blender. Puree until emulsified and creamy, about 2 minutes. Add the xanthan gum and blend for 1 minute. Place blender jar in the refrigerator for at 2 hours, or until chilled. Briefly blend the cold ice cream mixture. Then process it in your ice cream maker according to the manufacturer’s directions. Stir in seed butter cup pieces, then pack ice cream into a freezer-safe container.

In a small pan or skillet, whisk together the water, nutritional yeast, flour, garlic, salt, mustard, and pepper. Place the pan over low heat, and whisk constantly, like you are making gravy. Once the mixture gets pasty, whisk in the oil. Turn off the heat and whisk in a little more water if the mixture is too dry. Spread the buttery spread on one side of each slice of bread (or use mayonnaise or brush with olive oil).