No-Churn Vegan Snickers Ice Cream Bars

I never intended to recreate a frozen Snickers bar until I found myself in the Whole Foods frozen aisle at 9 AM on a Tuesday, and here we are. Eight creamy, chocolatey bars packed with a no-churn peanut butter caramel ice cream, crunchy peanuts, and a dairy-free chocolate coating. Just 20 minutes of prep time and the freezer does the rest of the work.

Are Snickers bars vegan? Unfortunately, they are not. Traditional Snickers bars are made of milk chocolate and other items containing dairy and animal byproducts (caramel and nougat). This recipe recreates all the same flavors using entirely plant-based ingredients.

Soaked cashews and medjool dates create a naturally sweet, creamy ice cream that rivals any store-bought option. In combination with a semi-sweet chocolate drizzle, crunchy peanuts, and freshly chopped dates, you have an irresistible sweet treat made with minimal (and wholesome) ingredients.

Jump to:

• No-churn vegan Snickers ice cream bar ingredients
• How to make no-churn vegan Snickers ice cream bars
• Tips for making the best vegan Snickers ice cream bars
• Vegan Snickers ice cream bar substitutions and serving ideas
• Serving and storing vegan Snickers ice cream bars
• 📋 Recipe
• 💬 Feedback

No-churn vegan Snickers ice cream bar ingredients

7 ingredients that come together to create something that tastes far more indulgent than it actually is. Here's what you need and why each one matters.

Peanut butter caramel ice cream

• Raw cashews: soaked in hot water for at least 20-30 minutes before blending. Soaking is essential to ensure a smooth and silky ice cream texture.
• Medjool dates: the natural sweetener and caramel flavor in the ice cream base. Make sure they're soft and pitted for the best results. If your dates are dry, soak them in warm water for 10 minutes before blending.
• Plant milk: I love vanilla almond milk or flax milk in this recipe. Plain works well, just add a teaspoon of vanilla extract.
• Creamy peanut butter: natural and pourable for best results. It adds richness and that signature Snickers peanut butter flavor.
• Sea salt: just a touch to balance the sweetness and enhance the other flavors.

Chocolate base and drizzle

• Dairy-free chocolate chips: I use Enjoy Life semi-sweet chocolate chips. Any dairy-free chocolate that melts smoothly works here.
• Coconut oil: helps the chocolate melt evenly and set with a clean snap. Use refined if you're sensitive to coconut flavor.

Toppings

• Chopped peanuts: raw or salted both work. If using raw, finish with sea salt flakes.
• Medjool dates, chopped: adds chewiness and extra caramel sweetness for additional notes of the Snickers nougat.
• Extra peanut butter: optional. but highly recommended. Swirl into the melted chocolate or drizzle over the top before freezing.

How to make no-churn vegan Snickers ice cream bars

1. Soak the cashews

Add raw cashews to a bowl and cover with hot water. Set aside for at least 20-30 minutes. This is the most important prep step that helps create that lusciously smooth ice cream base rather than grainy and gritty.

2. Prep your mold and freezer space

Place your silicone mold on a baking sheet or large plate. This makes it much easier to transport to the freezer once full. Clear a flat space in the freezer before you start to prevent any mishaps later.

3. Melt the chocolate

Add dairy-free chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Check every 10 seconds for the last 30 seconds to prevent burning.

4. Add the chocolate base

Spoon 1 heaping tablespoon of melted chocolate into each mold cavity. Use the back of a spoon or a small spatula to spread it evenly across the bottom. Set the remaining melted chocolate aside so we can use it later for our drizzle.

5. Blend the ice cream

Drain and rinse the soaked cashews and add them to a high-speed blender along with the dates, plant milk, peanut butter, and salt. Blend until completely smooth and creamy. If the mixture is too thick to pour, add an extra tablespoon of plant milk at a time and blend again.

6. Fill the molds

Pour the ice cream mixture into each mold, filling almost to the top. Use a spatula to smooth the surface.

7. Add toppings and freeze

Top each bar with chopped dates and peanuts. Drizzle with the remaining melted chocolate and sprinkle with sea salt flakes if using. Carefully transfer to the freezer and chill for at least 6-8 hours or overnight. Don't remove them from the freezer too early - the bars need the full chill time to set properly and develop their creamy frozen texture.

Tips for making the best vegan Snickers ice cream bars

• Less is more with the chocolate base: Resist the urge to add more than one heaping tablespoon to the bottom of each mold. The ratios will be off, resulting in a less balanced ice cream bar. We also need a bit reserved for that sensational finishing drizzle that helps keep the bars together.
• Tap the mold: After pouring the chocolate base and again after filling with ice cream, gently tap the mold on the counter. This removes air bubbles and creates a smoother, more even bar.
• Measure the toppings with your heart: I intentionally left topping quantities as a guide rather than a rule. Have fun and make them your own.
• Don't rush the freeze: 6-8 hours is the minimum. The flavors develop, and the texture becomes significantly creamier the longer they chill.
• Removing from the mold: if you have difficulty removing the bars from the mold, place them on a slightly warmed baking sheet or plate.

Vegan Snickers ice cream bar substitutions and serving ideas

Substitutions

• Ice cream base: if you'd prefer not to make your own, store-bought is an easy swap. Try So Delicious salted caramel cashew milk ice cream or a classic vanilla or peanut butter flavor.
• Dairy-free chocolate: I used semi-sweet, but dark chocolate works just as well. It adds a slightly more intense, less sweet flavor that pairs beautifully with the peanut butter caramel base.
• Coconut oil: Use refined if you're sensitive to coconut flavor. Unrefined works just as well and adds a subtle coconut note.
• Peanut butter: almond butter, cashew butter, or granola butter work as substitutes, but the flavors will differ. Alternatively, if you're a peanut butter lover, swirl an extra tablespoon into the melted chocolate base or add a drizzle before freezing. Your secret is safe with me. P.S. Here are some more chocolate peanut butter recipes for you to try:

• Vegan Chocolate Peanut Butter Bark
• Vegan Peanut Butter Cups with Dates
• Vegan Trail Mix with Chocolate
• Peanut Butter Cup Chia Seed Pudding

No silicone mold? No problem.

• Muffin pan: line with baking cups and follow the instructions as written.
• Baking or brownie dish: line with parchment paper, follow the instructions as written, and cut into squares or bars after chilling.
• Snickers ice cream bowl: skip the molds entirely and add the chilled ice cream to a bowl. Top with chopped peanuts, dates, and melted chocolate for a deconstructed version.

Serving and storing vegan Snickers ice cream bars

These bars are best served straight from the freezer as they melt quickly. I love cutting each bar into 4-5 bite-sized pieces before serving, which makes them perfect for sharing. Let them sit on the counter for 2-3 minutes before eating for the creamiest texture.

Storage

Once completely set, remove from the molds and store in an airtight container in the freezer for up to 1-2 months. Slice the bars before storing for an easy grab-and-go option without needing to wait for the whole bar to thaw.

📋 Recipe

If you made these and can't stop sneaking bites straight from the freezer, leave a star rating below. This helps me more than you'll ever know, and I absolutely love hearing about your creations! xo, Morgan