Peanut Butter Ice Cream Bars

Delicious vegan peanut butter ice cream bars. Creamy dairy-free peanut butter ice cream coated in a layer of peanut butter and a thick chocolate shell. These magnum CopyCat ice creams are made with just 6 simple ingredients!

Course Dessert

Cuisine Belgian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Chilling Time 6

Total Time 6 20

Servings large or 8 small bars

Calories 652kcal

Author Christina Leopold

Ingredients

Ice cream

180 g chilled canned full-fat coconut milk *see notes
100 g smooth peanut butter
60 g vegan yogurt
60 ml pure maple syrup

Coating

Metric - US Customary

Instructions

Ice cream

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.

Coating

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.

Notes

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.

Nutrition