These vegan peanut butter ice cream bars are the ultimate frozen dessert for peanut butter lovers! The peanut butter ice cream filling is made using just 4 simple ingredients, and the recipe calls for just 6 ingredients in total.
Think homemade vegan magnum ice cream with the addition of creamy peanut butter and without dairy. And while you're in the mood for ice cream, be sure to try out my fruitier raspberry almond magnums and mint choc chip magnums.
📖 Recipe Overview
- Made with just 6 pantry staple ingredients.
- Super easy to make.
- Can be made refined sugar-free.
- Completely eggless, dairy-free, and gluten-free.
🥜 Ingredients Needed
- Coconut milk is the base for the peanut butter ice cream and gives it such a creamy consistency. You'll need full-fat canned coconut milk.
- Creamy peanut butter flavors the ice cream while giving it a super thick consistency, you'll also need it to dunk the ice cream bars into. I find that smooth peanut butter works best, but you could also try crunchy peanut butter for a snickers ice cream situation!
- Pure maple syrup sweetens the ice cream. You can also go for coconut sugar vegan chocolate or sugar-free dark chocolate to keep them refined sugar-free.
🥣 How To Make Peanut Butter Ice Cream Bars
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
(1) To start, simply add all of the ingredients for the ice cream filling to a food processor or high-speed blender (that's the coconut milk, peanut butter, non-dairy yogurt, and maple syrup). Blitz the ingredients until smooth and creamy.
(2) Using a piping bag, transfer the ice cream to ice cream bar molds (you'll need 2 sets of this mold as it has only 2 cavities.). You can also use popsicle molds or mini magnum molds and you'll get about double the amount of ice cream bars. Insert a wooden stick into each bar and freeze until set.
(3) Once set, remove the peanut butter ice cream bars from the molds and place them on a tray lined with some parchment back in the freezer until you're ready to dip them. Melt the peanut butter over a double boiler (Source: Bon Appetit), and transfer it to a tall glass.
(4) Dip the vegan magnums into the peanut butter and set them back on the lined tray. Pop them back in the freezer to set for 10 minutes while you melt the chocolate coating.
(5) Repeat the same process for the dark chocolate (melt over a double boiler, dunk the ice cream bars, and set for 10 minutes).
(6) Lastly, you can garnish the magnums with a drizzle of leftover melted chocolate and a good sprinkle of sea salt or fancy salt such as Maldon flakes.
📝 Recipe Tips
If you're making miniature magnum ice creams, melt a little more chocolate and peanut butter for the coating as the surface area you'll need to cover will increase.
Swap out the peanut butter for cashew butter, almond butter, or hazelnut butter for a Nutella flavor. You can also use sunflower seed butter or tahini to make them completely nut-free.
If you don't have ice cream molds, skip them and make them in a loaf pan like shown here on Delish. Note that you'll want to spoon the melted chocolate and peanut butter over the sliced bars instead of dipping them into the glass as it will likely not be deep enough. You could also make this vegan peanut butter ice cream instead.
When storing, separate the ice cream bars with sheets of parchment paper so that they don't freeze together.
Once they're stored in an airtight container, they'll be good for about 3 months.
You could likely use another thick plant-based whipping cream such as soy or oat. Although, I've personally only tried them with coconut.
Yes, they are gluten-free!
🍦More Vegan Ice Cream
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Peanut Butter Ice Cream Bars
- 180 g (7.05 oz) chilled canned full-fat coconut milk
- 100 g (½ cup) smooth peanut butter
- 60 g (¼ cup) vegan yogurt
- 60 ml (¼ cup) pure maple syrup
- 100 g (⅓ cup) smooth peanut butter
- 140 g (4.95 oz) dark chocolate
- sea salt, to garnish
- Place the ice cream molds on a tray that fits into your freezer.
- Add all the ingredients for the ice cream to your high-speed blender and blitz until smooth and creamy. You may want to scrape down the sides of the jug with a spatula throughout the process to make sure everything gets blended evenly.
- Transfer the ice cream to a piping bag and pipe it into the molds. You can also simply spoon the mixture into the molds, although this may be a little messier. Insert a wooden lolly stick into each ice cream.
- Transfer the ice creams to the freezer for 4-6 hours, until completely set. Once frozen, carefully remove the ice-creams from their molds and place them back into the freezer on a tray lined with parchment paper until ready to coat.
- Add the peanut butter to a heat-resistant bowl or glass and melt it over a double-boiler so that it becomes runny. Transfer the peanut butter to a tall glass. Dip each ice cream bar into the peanut butter and set them back on the tray and into the freezer to set for 10 minutes.
- Meanwhile, melt the chocolate in a heat-resistant bowl over a double boiler. Again, transfer the melted chocolate to a tall glass and dip each ice cream in it. Set the bars back on the tray to set for 10 minutes before serving. Drizzle any remaining melted chocolate and sprinkle sea salt on top.
- Serve immediately or store in the freezer in an airtight container separated between sheets of parchment paper for up to 3 months.
- Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, you will need 1-2 400ml cans, I find Biona and Nature's Charm have the best yield of coconut cream.
- If you're making miniature magnum ice creams, melt a little more chocolate and peanut butter for the coating as the surface area you'll need to cover will increase.
- Swap out the peanut butter for cashew butter, almond butter, or hazelnut butter. You can also use sunflower seed butter or tahini to make them nut-free.
- If you don't have ice cream molds, skip them and make them in a loaf pan like shown here on Delish. Note that you'll want to spoon the melted chocolate and peanut butter over the sliced bars instead of dipping them into the glass as it will likely not be deep enough.
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*This recipe was originally published in July 2019. The recipe has since been improved and updated to simplify and include more detailed instructions.