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 made with wholesome, plant-based ingredients. Just 20 minutes of prep and the freezer does the rest
Servings: 8 bars
Equipment
- high speed blender
- Microwave-safe bowl or double boiler
- Silicone mold (8 rectangles)
- Baking sheet or large plate
- measuring cups and spoons
Ingredients
Melted Chocolate
- 1 cup dairy-free chocolate chips
- 1 teaspoon coconut oil
No-Churn Peanut Butter Caramel Ice Cream
- ½ cup raw cashews, soaked in hot water for 20-30 minutes
- 1 ¼ cup plant milk
- 6 pitted medjool dates
- 3 tablespoons creamy natural peanut butter, pourable
- 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
- Soak cashews in hot water for at least 20-30 minutes. Do not skip this step, it's key in creating a silky smooth ice cream.
- Place your silicone mold on a baking sheet or large plate and clear a flat space in the freezer before starting.
- Add 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.
- Spoon 1 heaping tablespoon of melted chocolate into each mold cavity. Use the back of a spoon to spread evenly across the bottom. Reserve remaining chocolate for the drizzle topping
- Drain and rinse soaked cashews and add to a high-speed blender with dates, plant milk, peanut butter, and salt. Blend until completely smooth and creamy. If too thick, add a tablespoon (or splash) of plant milk at a time and blend again.
- Pour ice cream mixture into each mold, filling almost to the top. Smooth with a spatula.
- Top each bar with chopped dates and peanuts. Drizzle with 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.
- Once fully set, remove from molds and enjoy. Store in an airtight container in the freezer for up to 1-2 months.
Notes
- Cashews: soaking in hot water for 20-30 minutes is non-negotiable for a smooth, creamy ice cream base. If using a standard blender rather than a high-speed, soak for a full 30 minutes.
- Plant milk: I love vanilla flax milk or vanilla almond milk in this recipe. If using unsweetened, add a teaspoon of vanilla extract.
- Mold alternatives: no silicone mold? A muffin pan lined with baking cups or a parchment-lined brownie dish both work. Cut into squares after chilling.
- Removing from mold: if bars are sticking, place the mold on a slightly warmed baking sheet or plate to loosen.