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stack of snickers ice cream on cooling rack.
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Vegan Snickers Ice Cream Bars

Better than the originals! Creamy dairy-free vanilla peanut ice cream topped with salted peanut caramel, roasted peanuts, and covered in thick dairy-free chocolate.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 40 minutes
Freeze time 4 hours
Total Time 4 hours 40 minutes
Servings 12
Calories 543kcal

Ingredients

ICE CREAM

  • 1 cup cashews soaked *see notes
  • 1 400ml can chilled coconut milk *see notes
  • ½ cup pure maple syrup
  • 2 tablespoons peanut butter
  • ½ teaspoon vanilla bean paste
  • ¼ cup vanilla soy yogurt sub with plain soy or coconut yogurt

PEANUT CARAMEL

  • 1 cup peanut butter
  • ½ cup pure maple syrup
  • 1 tablespoons maca powder optional
  • 1 tablespoon plant-based milk of choice
  • 1 teaspoon sea salt
  • 1 cup roasted peanuts

COATING

  • 300 g vegan-friendly chocolate

Instructions

  • Soak the cashews according to recipe notes.
  • For the ice cream, add the soaked cashews, coconut milk, maple syrup, peanut butter, vanilla bean paste, and yogurt to a high-speed blender and blitz until smooth and creamy.
  • Line a 11"x7" or 8"x8" baking tin (with height of at least 2 inches) with parchment paper.
  • Pour the ice cream mixture into the tin and gently tap the tin on your work surface to knock out any air bubbles. Place in the freezer to set for 2 hours.
  • Meanwhile prepare the caramel by adding the peanut butter, maple syrup, maca powder, plant-based milk, and salt to a bowl. Whisk well until the mixture is smooth without any lumps. Set aside in the fridge until the ice cream layer has firmed up.
  • Remove the ice cream from the freezer and carefully spread the caramel on top in an even layer using a spatula.
  • Add the roasted peanuts on top of the caramel and spread them out in an even layer. Use a spatula to gently press them into the caramel.
  • Place back in the freezer to set for at least 2 hours (or overnight).
  • Once completely set, remove the ice cream from the freezer and lift it out of the baking tin. Place it on a chopping board and cut it into 12 servings.
  • Place the ice cream bars back in the freezer at this point as you want them to be completely frozen before you dip them in chocolate.
  • Melt the chocolate over a double boiler. Don't overheat, just allow the steam from the water underneath the bowl to gently melt the chocolate.
  • Remove the ice cream bars from the freezer and sit them on a sheet of parchment paper.
  • Gently lift them using a fork underneath them and dip them into the chocolate, cover the tops and sides by spooning more chocolate on top of them.
  • Sprinkle with some sea salt and allow them to set for 10 minutes before serving.

Notes

  • Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
  • Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can

Nutrition

Calories: 543kcal | Carbohydrates: 45g | Protein: 14g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 367mg | Potassium: 472mg | Fiber: 5g | Sugar: 31g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 4mg