Dairy-Free Dilly Bar: Dairy Queen Copycat
Looking for a delicious and dairy-free frozen treat? Try this homemade Dairy-Free Dilly Bar recipe that's easy to make and tastes just like the classic dessert from Dairy Queen. With creamy coconut whip and a rich chocolate coating, these bars are sure to satisfy your sweet tooth.
Dairy-Free Dilly Bar: Dairy Queen Copycat
Background on the Recipe
My husband introduced me to Dairy Queen when we first met. He loved their Oreo blizzards. Every time we went with his family, his parents would order the Dilly Bar. I never knew what it was, but they seemed to love it.
The more they ordered it, the more I thought I wanted to try it!
It’s perfectly portioned, easy to eat, and has my favorite things - vanilla and chocolate.
I looked at the ingredients of the Dairy Queen Dilly bar and thought, it's not that hard to remake it into a better-for-you, dairy-free version we can all make at home with just a few simple ingredients!
It was my mission to make a healthier version with less sugar, less processed oils, less soy, and more real ingredients.
Original Dairy Queen Dilly Bar Ingredients
Water, Sugar, Corn Syrup, Maltodextrin, Coconut Oil, Coconut Cream, Contains 2% Or Less Of Vanilla Extract, Xanthan Gum, Guar Gum, Carrageenan, Carob Bean Gum, Mono & Diglycerides), Coating (Coconut Oil, Sugar, Cocoa Processed With Alkali, Corn Starch, Soy Lecithin, Salt, Natural Flavor.
Dairy-Free Dilly Bar Ingredients
Coconut whip: this can be found in the frozen section at pretty much any grocery store. It’s like a cool whip but made with coconut milk. It’s really great and adds that perfect sweetness to the filling, making it really creamy.
Coconut yogurt: I love using a vanilla flavor for this recipe, but if you have any other coconut yogurt on hand, any flavor, use it. You could even brighten it up with a fruity flavor!
Vanilla protein powder: I am a big fan of adding protein where I can, so I sneak in a little bit of protein powder. Make sure you like the flavor. This can easily be omitted.
Maple syrup: just for a touch of sweetness.
Chocolate chips: use dairy-free chocolate chips if you are dairy-free.
Substitutions
Coconut whip: swap this for a cool whip if you are not dairy-free or vegan.
Coconut yogurt: swap this for any regular or Greek yogurt. Use any flavor if you don’t want it to be vanilla. Full fat works best.
Vanilla protein powder: swap for a chocolate if you want the inside chocolate flavored. You can also omit.
Maple syrup: swap for any sweetener on hand. Granulated works, too. It just won’t be as smooth.
Chocolate chips: use any variation of chocolate chips as a swap.
Protein Powder
I love using this Nuzest protein powder. It's plant-based, contains clean ingredients, is made with pea protein, and really easy to digest.
It mixes really well, and it tastes so great!
It’s sustainable and contains all nine essential amino acids, helping you build muscle!
It’s free of the top 8 allergens - peanuts, eggs, fish, shellfish, milk, wheat, gluten, and soy.
It does not contain any gums, fillers, or additives.
You can grab the Nuzest protein powder here and use the code JAZZ for 15% off of your purchase!
How to Make Non-Dairy Dilly Bars
In a bowl, mix together the coconut whip, coconut yogurt, protein powder, maple syrup, vanilla, and cinnamon until smooth.
Scoop 6 dollops with a large ice cream scooper on a parchment paper-lined baking sheet. Flatten them into a round shape.
Place a popsicle stick into the center. Freeze for 30 minutes or until hard. You want them to be hard so you can easily dip them in the chocolate. This can also be done overnight.
About 10 minutes before the bars are done freezing, melt the chocolate chips and coconut oil in a wide and shallow microwave-safe bowl. Pop in the microwave at 90-second increments until melted. Stir in between each 90 seconds to ensure it's smooth.
Once the bars are hard, dip each bar into the chocolate to coat evenly. I like to do this by pouring the chocolate on top of the hardened bars, then flipping over and using a spatula to continue coating.
Place the bars back on the baking sheet and freeze for another 15 minutes.
Enjoy!
Variations
Add your favorite chopped nuts to the coconut filling mixture. Try peanuts, almonds, or cashews.
Add chocolate chips to the coconut filling mixture for a chocolate chip flavor.
Add your favorite crumbled candy to the coconut filling center mixture. Try Oreos, Reeses Cups, and Almond Joy.
Lay this in a shallow baking dish on one sheet and make it into bars! Once the coconut layer is frozen, drizzle the chocolate on top. Once frozen, cut into cubes and enjoy!
Storage
After making the Dairy-Free Dilly Bars, wrap them individually in parchment paper and place them in a freezer baggie. Store the bars in the freezer for up to 2 weeks, ensuring they stay fresh and ready to enjoy whenever you're in the mood for a cold, creamy, and chocolatey treat.
Other Dessert Recipes
FAQ
What ingredients are used to make dairy free dilly bars?
To make dairy-free dilly bars, you will need 2 cups of coconut whip, 1/2 cup of coconut yogurt, 1/4 cup of vanilla protein powder, 2 tablespoons of maple syrup, 1 teaspoon of vanilla, and 1/2 teaspoon of cinnamon. For the chocolate coating, you will need 1 cup of dairy-free chocolate chips and 1 tablespoon of coconut oil.
Is dairy free dilly bar vegan-friendly?
Yes, the dairy-free dilly bar recipe is vegan-friendly. It does not contain any animal products such as dairy or eggs. The filling is made with coconut whip, coconut yogurt, and vanilla protein powder, while the chocolate coating is made with dairy-free chocolate chips and coconut oil. It's a delicious and cruelty-free alternative to the traditional dilly bar.
Does dairy free dilly bar contain any artificial sweeteners?
No, my dairy-free dilly bar recipe does not contain any artificial sweeteners. The sweetness in the recipe comes from natural ingredients such as maple syrup and vanilla. It is a much healthier alternative to the original Dilly Bar from Dairy Queen, which is full of additives and artificial sweeteners.
Dairy-Free Dilly Bar: Dairy Queen Copycat
Ingredients
- 2 cup coconut whip
- 1/2 cup coconut yogurt
- 1/4 cup vanilla protein powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 cup dairy free chocolate chips
- 1 tablespoon coconut oil
Instructions
- In a bowl, mix together the coconut whip, coconut yogurt, protein powder, maple syrup, vanilla and cinnamon until smooth.
- Scoop 6 dollops with a large ice cream scooper on a parchment paper lined baking sheet. Flatten them into a round shape.
- Place a popsicle stick into the center. Freeze for 30 minutes, or until hard. You want them to be hard so you can easily dip them in the chocolate. This can also be done overnight.
- About 10 minutes before the bars are done freezing, melt the chocolate chips and coconut oil in a wide and shallow microwave safe bowl. Pop in the microwave at 90 second increments until melted. Stir in between each 90 seconds to ensure it's smooth.
- Once the bars are hard, dip each bar into the chocolate to coat evenly. I like to do this by pouring the chocolate on top of the hardened bars, then flipping over and using a spatula to continue coating.
- Place the bars back on the baking sheet and freeze for another 15 minutes.
- Enjoy!
