August 7, 2021
Vegan Snickers Ice Cream Bars
Homemade Snickers Ice Cream Bars! A vegan spin on a classic favorite! Peanut Butter & Vanilla ice cream, buttery date caramel, and roasted peanuts are doused and drizzled in chocolate, making for the most delicious and indulgent frozen treat!
homemade snickers ice cream bars: the best frozen treat there ever was
I don’t know about ya’ll, but I used to be obsessed with Snickers Ice Cream bars in my pre-vegan days. Luckily KIND has some frozen bars that taste pretty darn close. The only issue is they’re significantly smaller, so I end up going through a box, like, every 3 days ???? After completely buying my grocery store out, I decided it was time to take matters into my own hands and make my own Snickers Ice Cream Bars – and dare I say mine are better than I remember the original to be.
Grab a drink and let’s get to making the best vegan Homemade Snickers Ice Cream Bars!
How to make Homemade Snickers Ice Cream Bars
My Homemade Snickers Ice Cream Bars are delicious. But what’s ever better is that they’re so easy to prepare. The only hard part is waiting for them to freeze! Here’s how to make ’em:
1. mix & freeze:
Place softened vanilla ice cream and peanut butter in a large bowl, mixing to combine. Spread the ice cream in a 9×5 or 8×8 parchment paper lined pan and place in the freezer until solidified, at least 3 to 4 hours.
2. caramel & freeze again:
Meanwhile, prepare the caramel. Place dates in a food processor and pulse until a large date ball forms. You’ll see it take on different forms – from a crumb to eventually a ball. Once in a ball, add in the sugar, vanilla extract, and coconut cream, pulsing until smooth, about 2 to 4 minutes. You may need to push down the sides with a spatula a few times. Once the ice cream layer is frozen, spread the caramel on top. Next, sprinkle on the peanuts, pressing them in gently with a spatula. Place back into the freezer another 2 to 3 hours.
3. Cut:
Once fully frozen, carefully remove the ice cream/caramel mixture from the pan and cut into 8 bars. Place back in the freezer while you prepare the chocolate.
4. chocolate coating & (you guessed it!) freeze again:
Melt the chocolate and coconut oil in a microwave or using a double boiler method. Place the melted chocolate in a tall glass or shallow bowl. Working one at a time, carefully dip each bar in the melted chocolate, tapping pf any excess. Continue until all the bars are coated in chocolate. Give them a generous drizzle of additional chocolate, followed by a sprinkle of Maldon salt. Place back in the freezer for another 15-20 minutes.
4. enjoy!
The best part! Try not to eat them all in one sitting ????
tools you need to make Vegan Snickers Ice Cream Bars
more sweet treats to get you through the summer heat
- Chocolate-Pistachio Covered Orange Cream Popsicles
- Mangonada Popsicles
- Pistachio and Blueberry Popsicles
homemade snickers ice cream bars … AKA your new favorite recipe
I hope ya’ll are as obsessed with my Vegan Snickers Ice Cream Bars as I am! If you make ’em, take a photo of your frozen treats and tag me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes!
Til next time, friends! XO!
Vegan Snickers Ice Cream Bars
Ingredients
- 1 pint non-dairy vanilla ice-cream softened
- 1 cup creamy peanut butter
- 1 cup pitted dates
- 1 tablesspoon coconut sugar or sweetener of choice
- 2 teaspoons vanilla extract
- ¾ cup coconut cream or full-fat coconut milk
- ¼ cup lightly salted and roasted peanuts roughly chopped
- 1 LB semi-sweet vegan-friendly chocolate chips
- 1 tablespoon melted refined coconut oil *see recipe notes1
- Course Maldon sea salt for garnish
Instructions
- Place the softened ice cream and peanut butter in a large bowl, mixing to combine. Spread the ice cream in a 9x5 or 8x8 parchment paper lined pan and place in the freezer until solidified, at least 3 to 4 hours.
- Meanwhile, prepare the caramel. Place the dates in a food processor and pulse until a large date ball forms. You’ll see it take on different forms – from a crumb to eventually a ball. Once in a ball, add in the sugar, vanilla extract, and coconut cream, pulsing until smooth, about 2 to 4 minutes. You may need to push down the sides with a spatula a few times. Once the ice cream layer is frozen, spread the caramel on top. Next, sprinkle on the peanuts, pressing them in gently with a spatula. Place back into the freezer another 2 to 3 hours.
- Once fully frozen, carefully remove the ice cream/caramel mixture from the pan and cut into 8 bars. Place back in the freezer while you prepare the chocolate.
- Melt the chocolate and coconut oil in a microwave or using a double boiler method. Place the melted chocolate in a tall glass or shallow bowl. Working one at a time, carefully dip each bar in the melted chocolate, tapping pf any excess. Continue until all the bars are coated in chocolate. Give them a generous drizzle of additional chocolate, followed by a sprinkle of Maldon salt. Place back in the freezer for another 15-20 minutes, or until ready to enjoy!
