If you love Snickers ice cream bars, you need to try this homemade version. They’re ultra creamy, naturally sweetened, and made with simple ingredients.
I love making healthier versions of my favorite candy bars (like vegan Bounty Bars and homemade Ferrero Rocher), but Snickers will always be one of my favorites. After sharing recipes for vegan Snickers and Snickers stuffed dates, it just felt right to transform those flavors into cooling vegan Snickers ice cream bars. They’re the perfect summer treat (or everyday Caribbean treat in my case!).
These no-bake vegan ice cream bars replace all dairy with a rich, creamy coconut-cashew ice cream, sticky date-peanut filling (no caramel needed!), and a crisp dark chocolate shell. The result is rich, creamy, sweet, salty, seriously satisfying, and a crowd-pleasing dessert for birthday parties, BBQs, and more!
You might also enjoy peanut butter banana ice cream, vegan chocolate ice cream, or vegan strawberry ice cream.
The Ingredients and Substitutions
These peanut butter ice cream bars are made with a minimal ingredients list, including:
- Cashews: Use raw, unsalted cashews. When soaked, they blend into a rich dairy-free cream with only a very subtle nutty flavor.
- Coconut milk: Use full-fat canned coconut milk for the creamiest result (with no churning necessary!). Lite coconut milk may be too icy.
- Maple syrup: Or your preferred liquid sweetener (agave, rice syrup, etc.)
- Coconut oil: (or cashew butter) For creamier, softer dairy-free ice cream bars.
- Salt: To balance sweetness and enhance flavor in Snickers ice cream bars.
- Soft dates: I prefer Medjool dates (pitted), which are naturally soft and caramel-like.
- Peanut butter: A creamy version, as opposed to runnier natural peanut butter (mixed thoroughly), will be easier to work with, though either should work.
- Peanuts: Use chopped raw or lightly roasted peanuts for crunch.
- Dark chocolate: I love slightly bitter dark chocolate (around 70% = lower sugar, higher antioxidants). However, any chocolate (dark, milk, or vegan white chocolate) works.
Recipe Variations
- Vanilla bean paste: Just a little enhances the dessert-like flavor.
- Other fillings: You could add thick date caramel, nut butter caramel (like I use in my vegan Snickers), or homemade chia jam (for PB&J vibes). Fill the molds halfway, add a dollop of filling, then top with the remaining ice cream base.
- Espresso: Add espresso powder for a coffee twist.
- Other nuts: Swap the peanut butter and chopped nuts for hazelnut or pistachio.
For the full ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.
How to Make Snickers Ice Cream Bars
- Soak the cashews in cold water overnight (or boil for 5-10 minutes if you’re short on time) until soft. Drain well.
- Blend the cashews, canned coconut milk, maple syrup, coconut oil, and a pinch of salt in a high-speed blender (I use a Nutribullet) until completely smooth and creamy. Pause to scrape the sides as needed.
- Insert the sticks into the popsicle mold and pour in enough mixture into each mold to cover the bottom.
- Wrap 1 date around each popsicle stick and add 1 tsp of peanut butter and some chopped peanuts to each.
- Pour the remaining ice cream mix on top and freeze for 2-3 hours, or until solid.
- Chop, then melt the chocolate in the microwave in a microwave-safe mug or jar in 20–30 second intervals (or use a double boiler). Chop extra peanuts for topping.
Chocolate too thick? Stir in a little coconut oil for easier dipping.
- Dip each popsicle into the chocolate (I dipped halfway), immediately sprinkle with chopped peanuts, and place onto a lined plate to set. Enjoy!
How to Store Dairy-Free Ice Cream Bars
Store the peanut butter ice cream bars in an airtight container in the freezer, enjoying them within 1-2 months for the best texture.
FAQs
Can I adjust the amount of sweetener?
While it’s possible to adjust, sugar affects the texture too. Too little makes the bars icy (unless adding more fat or 2–3 tsp alcohol). Too much prevents them from fully freezing.
Can I make it nut-free?
Try sunflower seeds instead of cashews and peanuts, though the flavor will differ. Thick dairy-free cream (like Oatly) may also work in the ice cream base.
What if I don’t have popsicle molds?
You can use a bar mold or a parchment paper-lined loaf pan and slice it into bars once frozen.
Why are the peanut butter ice cream bars icy?
This can happen if you use low-fat coconut milk, not enough sugar or fat, or if the cashews weren’t blended smoothly.
Top Recipe Tips
- Soak cashews thoroughly: This mellows their flavor and softens them to blend.
- Blend thoroughly: Until the mixture is thoroughly smooth and creamy. A high-speed blender makes a big difference, but have patience while blending to ensure it’s 100% smooth.
- For a smooth chocolate coating: Melt chocolate completely and add a little coconut oil if needed. Double-dip for a thicker shell.
More Chocolate Peanut Butter Recipes
- Chocolate peanut butter overnight oats
- Peanut butter crunch bars
- White chocolate peanut butter cups
- Peanut butter truffles
- Chocolate peanut butter fudge
- PB2 peanut butter chocolate cups
- Vegan peanut butter chocolate cake
If you try this vegan Snickers ice cream bars recipe, I’d really appreciate a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
Snickers Ice Cream Bars
Video
Ingredients
- 75 g (½ cup) cashews
- 120 g (½ cup) canned coconut milk
- 60 g (3 tbsp) maple syrup
- 14 g (1 tbsp) coconut oil or use cashew butter
- 1 pinch of salt
- 8 soft dates
- 8 tsp peanut butter
- Peanuts
- 1 (80 g) bar dark chocolate
Instructions
- You can watch the video for visual instructions.Soak the cashews in cold water overnight (or boil for 5-10 minutes if you’re short on time) until soft. Drain well.
- Blend the cashews, canned coconut milk, maple syrup, coconut oil, and a pinch of salt in a high-speed blender (I use a Nutribullet) until completely smooth and creamy. Pause to scrape the sides as needed.
- Insert the sticks into the popsicle mold and pour in enough mixture into each mold to cover the bottom.
- Wrap 1 date around each popsicle stick and add 1 tsp of peanut butter and some chopped peanuts to each.
- Pour the remaining ice cream mix on top and freeze for 2-3 hours, or until solid.
- Chop, then melt the chocolate in the microwave in a microwave-safe mug or jar in 20–30 second intervals (or use a double boiler). Chop extra peanuts for topping.Chocolate too thick? Stir in a little coconut oil for easier dipping.
- Dip each popsicle into the chocolate (I dipped halfway), immediately sprinkle with chopped peanuts, and place onto a lined plate to set. Enjoy!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
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