Homemade Snickers Ice Cream Bars
These healthier vegan Snickers ice cream bars have a dreamy, creamy ice cream base, are topped with a crunchy peanut caramel, and then coated in a crunchy chocolate shell! They are gluten-free, refined sugar-free, and made with wholesome ingredients - the ultimate frozen dessert for summer!
Ingredients
Ice cream
- 1 can full-fat coconut milk *be sure to read instructions!*
- 1/4 cup coconut yogurt or greek yogurt
- 3/4 cup raw cashews
- 2 scoops vanilla protein powder
- 4-5 tbsp maple syrup or honey
- 1 tbsp vanilla extract
- 1/2 tsp sea salt
Peanut butter layer
- 3/4 cup peanut butter
- 1/4 cup maple syrup
- 3 tbsp coconut oil
- 1 scoop collagen *Can omit. Do NOT add protein powder of any kind. Collagen absorbs into anything without affecting the texture. Protein will not!
- 1 tsp vanilla extract & good pinch of sea salt (omit the salt if your chopped peanuts are salty!)
- 1/2 cup chopped peanuts
Chocolate coating
- 1 1/4 cups chocolate chips
- 1 tbsp coconut oil (to help thin the chocolate coating)
Instructions
- Place the can of coconut milk in the fridge for an hour or two.
- In a blender, add the cream from the top of the can of coconut milk, along with 1/4 cup of the liquid. Add the remaining ingredients for the ice cream base (cashews, protein powder, maple syrup, greek/coconut yogurt, vanilla, sea salt). Blend until smooth. Taste & adjust as you'd like.
- Line a loaf pan with parchment paper or use a silicone bar mold. Pour the ice cream mixture into the pan. Freeze for 3-4 hours until completely firm - you want it firm enough to pour the caramel over.
- Once it's firm, add the caramel ingredients to a small bowl, mixing until smooth. Pour it over the ice cream base, spreading it out evenly. Sprinkle the chopped peanuts over top.
- Place back in the freezer for another 2-3 hours. You'll want it to be pretty firm before cutting into bars. Once firm, remove from the pan. Use a sharp knife to cut the mixture into bars. Place them on a parchment-lined baking sheet or large plate and place back in the freezer while you melt your chocolate.
- In a wide bowl, combine the chocolate and coconut oil. Heat in 30 second increments, stirring well between each, until smooth. Take the bars out of the freezer. Quickly dunk each one, using a fork to lift it out of the chocolate and let the excess drip off.
- Place back on the parchment-lined baking sheet. Return to the freezer for 30 minutes or so until firm. Then move to an air-tight container or baggie and store in the freezer!
- Thaw 5 minutes or so prior to eating for the creamiest texture!
Video
Notes
*You'll want to use a higher fat milk to create that creamy ice cream texture and avoid the "icicle" coating that can happen on lower fat ice creams. Even using a dairy-free creamer like NutPods should work!