These vegan snickers ice cream bars are a healthier, dairy-free alternative that will help keep you cool all summer long.

Are Snickers chocolate bars vegan? Unfortunately, they are not. Traditional snickers bars are made of peanuts, nougat, and caramel wrapped in milk chocolate. It's a popular chocolate bar that has also been made into an ice cream bar.
In this recipe, I recreated the Snickers chocolate peanut butter ice cream bar and created an incredibly easy and healthier alternative! The inspiration came from searching for a sweet frozen treat at Whole Foods last week. I spotted these frozen peanut butter dark chocolate Kind bars and thought OMG I need them, but I would rather have them without all the additives. So naturally, I came home (with extreme determination) and created a delicious homemade vegan ice cream bar, inspired by Snickers and Kind.
Curious about the ingredients and how to make these incredibly delicious homemade vegan ice cream bars? Let's get into 'em.
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What's in dairy-free ice cream bars?
These homemade vegan snickers ice cream bars come together with a few simple ingredients:
- Vegan dark chocolate (+ coconut oil to create a creamy, pourable melted chocolate)
- No-churn peanut butter caramel ice cream (plant milk, soaked cashews, dates, peanut butter, sea salt)
- Chopped peanuts and dates
- Extra peanut butter (optional, but recommended for my fellow peanut butter lovers)
How to make homemade snickers ice cream bars (vegan)
To start, we are going to need a few pieces of equipment:
- A high-speed blender (or food processor)
- Silicone molds (I used these from Amazon, however if you don't have molds, you can line a baking dish or brownie dish with parchment paper and follow the steps as written. You will just have to cut into squares or desired shape after they have chilled.)
- A microwave-safe dish
Now, grab the microwave safe dish and add the dairy-free chocolate chips and coconut oil. Microwave for about 1 minute, stir well and scoop 1 tablespoon into each mold.
Next, add soaked cashews, plant milk, peanut butter, dates, and salt into a blender. Blend until smooth and pour into the molds until almost full.
Lastly, top with chopped dates and peanuts. Drizzle with remaining melted chocolate and pop into the freezer for at least 6-8 hours.
Tips for making the best snickers ice cream bars
- Place the silicone mold onto a plate or baking sheet to make it easier to transport into the freezer once full. Additionally, make sure you clear enough room in the freezer for the tray/plate to lay flat.
- When pouring the chocolate into the silicone mold, use a thin layer (just enough to cover the bottom). Use a spoon or a spatula to help smooth out the chocolate and/or tap the mold onto the counter.
- If you don't have a high-speed blender, be sure to soak cashews in hot water for 20-30 minutes before blending.
- Top with a generous drizzle of chocolate to help hold the ice cream bars together.
- I purposefully did not add measurement for the toppings. Create your own masterpiece (the more toppings, the better IMO).
- As tasty as they look, be sure to let the bars chill for 6-8 hours. This will allow the flavors to combine and ensure the ice cream sets and creates a creamy, luscious texture.
Substitutions and variations
- Vegan no-churn peanut butter caramel ice cream: if you prefer not to make your own ice cream you can use store-bought. Feel free to experiment with flavors (like So Delicious salted caramel) or use a classic vanilla or peanut butter.
- Dairy-free chocolate: I used Enjoy Life semi-sweet chocolate, feel free to swap with dark chocolate if preferred.
- Coconut oil: used to melt the chocolate, use refined if you are sensitive to coconut flavors. Otherwise unrefined works just as well.
- Peanuts: raw or salted both work. If using raw, be sure to top with sea salt flakes. If using salted peanuts, sea salt flakes are optional (and should be used sparingly to avoid an overly salty treat).
- Chopped dates: used instead of nougat/caramel. They add additional sweetness and a chewy texture.
- Sea salt flakes: optional, but recommended if using unsalted peanuts.
If you are a peanut butter lover, swirl peanut butter into the melted chocolate or add an extra drizzle before freezing.
Don't have molds? No problem! Here are a few creative solutions:
- Use a muffin pan instead! Line with baking cups and follow the instructions as written.
- Create a vegan snickers ice cream bowl - add chilled ice cream to a bowl and topping with chopped peanuts, dates, and melted chocolate.
- Use a small baking dish or brownie dish. Line with parchment paper and follow the steps as written. Cut into squares or desired shape after they have chilled.
Serving and storage tips
This recipe yields 8 vegan snickers ice cream bars. I love to cut each bar into 4-5 bite-sized pieces and store them in an airtight container. Be sure to keep them stored in the freezer as they melt quickly!
Additional chocolate peanut butter recipes to try
- Vegan Chocolate Peanut Butter Bark
- Vegan Peanut Butter Cups with Dates
- Vegan Trail Mix with Chocolate
- Vegan Monster Cookie Bars
- Peanut Butter Cup Chia Seed Pudding
- Vegan Monster Trail Mix
📋 Recipe
Vegan Snickers Ice Cream Bars
Equipment
- microwave safe dish or double boiler
- blender (for ice cream)
- silicone mold
Ingredients
Melted Chocolate
- 1 cup dairy-free chocolate chips
- 1 teaspoon coconut oil (refined if you prefer zero coconut taste)
No-Churn Peanut Butter Caramel Ice Cream
- 1 ¼ cup plant milk*
- ½ cup raw cashews
- 6 pitted medjool dates
- 3 tablespoons creamy, pourable peanut butter
- ½ scant teaspoon sea salt
Toppings
- leftover melted chocolate from above
- chopped peanuts + dates (I use about 2-3 dates and a handful of peanuts, adjust as needed)
- sea salt flakes (optional)
Instructions
- First, soak cashews: add cashews to a bowl and cover with hot water.
- While the cashew soak we are going to prep the mold(s)**, toppings and melt the chocolate: Add a silicone mold to a baking tray or large plate (this will make it much easier to transport to the freezer once the molds are full). Then, clear space in the freezer (making sure the plate or tray will fit laying completely flat). Next, chop dates and crush peanuts (leaving some whole for added texture). Set aside.**see notes if you do not have a mold
- Melt chocolate: add coconut oil and chocolate chips to a microwave-safe dish. Warm for 1 minute - 1.5 minutes, stirring every 30 seconds to ensure the chocolate melts evenly. Stir every 10 seconds if more than 1 minute is needed to prevent the chocolate from burning. Alternatively, use a double boiler via stovetop.
- Pour into molds: add 1 heaping tablespoon of melted chocolate to line the bottom of each mold. Use a spatula (or the back of the spoon) to help smooth and spread the chocolate.
- Blend ice cream: drain and rinse cashews and add them to your blender along with dates, milk, peanut butter, and salt. Pour* into molds, filling them almost fully to the top. Use a spatula to help smooth afterwards. *If the mixture is too thick to pour, add a few additional tablespoons of milk and blend again.
- Toppings: add chopped dates and peanuts to the top of each bar. Drizzle with the remaining melted chocolate and sprinkle with sea salt flakes (optional). Carefully place into freezer and allow to chill for at least 6-8 hours. Remove from molds and enjoy!
Notes
- Use a muffin pan instead! Line with baking cups and follow the instructions as written.
- Create a vegan snickers ice cream bowl - add chilled ice cream to a bowl and topping with chopped peanuts, dates, and melted chocolate.
- Use a small baking dish or brownie dish. Line with parchment paper and follow the steps as written. Cut into squares or desired shape after they have chilled.
Kristen says
This recipe is SO GOOD! I used Oatly’s salted caramel ice cream, and didn’t have the mold so I used a muffin tin and muffin liners - other than that I followed the recipe as is. My boyfriend and love these!! I will definitely be making it again as it was so easy and basically used everything we already have in our pantry. 😁
Morgan says
I’m so glad to hear that it was a success with the variations! Thank you for taking the time to make them & leaving such a sweet review! 💖
Lizzie says
I love this recipe, even better than the ones I used to have as a kid!
Morgan says
You are too kind, thank you Lizzie!