These Homemade Vegan Snickers Ice Cream Bars will satisfy your sweet cravings and cool you down at the same time! They are the perfect summer treats made of dairy-free vanilla ice cream topped with a luscious peanut butter caramel layer, then coated in a crunchy chocolate shell. So sweet and refreshing!
Homemade Vegan Snickers Ice Cream Bars
Yes, I am at it again with remaking childhood favorite classic chocolate bars in my kitchen and giving them a vegan makeover! And who can blame me, right? My Vegan Bounty Bars, Vegan Kinder Pingui Bowl, Vegan Raffaello and Vegan Ferrero Rocher are an absolute delight. Not only do they contain all the deliciousness of the original, but they are also made healthier using all-natural, plant-based ingredients.
Easy Peanut Caramel Ice Cream Bars
This creamy peanut butter frozen delight is adapted from my copycat Vegan Magnum recipe, except for the raspberry filling. It comes with the signature nut-speckled peanut butter and caramel layer that Snickers bars are known for.
It will only take 30 minutes of simple work to get these gluten-free and refined sugar-free treats ready for freezing! They are perfect for summer cook-outs, picnics and pool parties!
For the Vegan Ice Cream
- Cashews: these will be the base of the vegan ice cream. You can substitute blanched almonds, macadamias, or peanuts. If you don’t have a blender or any comparable equipment, you can use any store-bought nut butter in your desired variety. This is particularly helpful if you only want to make a small amount, as they are more challenging to combine in a blender.
- Coconut cream: this is the thick cream layer floating on top of a cooled can of coconut milk. If you don’t like coconut, you can replace it with a mixture of vegan cream cheese and dairy-free cooking cream for a comparable consistency.
- Maple syrup: naturally sweetens the ice cream mix. You can also use agave nectar as a substitute.
- Vanilla extract: gives the mixture a pleasant flavor and aroma!
For the Caramel Layer
- Coconut cream + maple syrup: cooked together to make homemade smooth and silky vegan caramel.
- Peanut butter: Use one that is sugar-free made of 100% peanuts.
- Roasted salted peanuts: you can also use roasted almonds, hazelnuts or cashews for variety.
- Dark chocolate: melted to coat the ice cream and caramel layers. You can use other white chocolate too.
- Coconut oil: this is optional to make the chocolate more liquid.
How to make Vegan Snickers Ice Cream Bars
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Whip up Vegan Ice Cream
Start by soaking or boiling the cashews until soft. Then drain and add them to a blender along with the coconut cream, maple syrup, and vanilla extract. Blend until creamy, then pour the mixture into parchment paper-lined square pan and freeze until firm, about 20-30 minutes.
Step 2: Cook Vegan Caramel
Combine maple syrup and coconut cream in a pot and cook until thickened, about 5-8 minutes. Remove from the heat, stir in the peanut butter and pour the vegan caramel sauce over the cashew ice cream layer. Finally, top with peanuts and freeze for at least 1-2 hours or overnight until firm.
Step 3: Make Chocolate glaze
Once the caramel is firm, cut into 16 bars and freeze again for 15 minutes. In the meantime, melt the chocolate and coconut oil over a water bath. Then dip each ice cream bar in the chocolate and place on a parchment paper-lined surface to let the chocolate harden. Enjoy!
Tips When Making Peanut Caramel Ice Cream Bars
- You can quickly make this dessert by using ready-made vegan ice cream. Just let it soften a bit so you can spread it into the square pan.
- If you do not have time to soak the cashews overnight, you can boil them for 15 minutes to speed up the process.
- Make sure that the ice cream layer is completely set and the caramel mixture has cooled down before pouring it over. If these two things are not followed, you will not get lovely clean layers.
- Press the nuts into the caramel sauce using a spoon or spatula. Embedding them snugly will result in flatter bars that will make it easier for you to coat with the glaze later on.
- If you want a thicker chocolate glaze, you can use less coconut oil or double-dip the bars and let them chill in the fridge for a few minutes.
Storing and Serving notes
You can store the snickers ice cream bars in the freezer for up to 2 weeks. Before serving, please allow them to thaw for at least 15 minutes. This will make the ice cream creamier and easier to bite into.
These Vegan Snickers Ice Cream Bars are:
- Refined sugar-free
- Made of all-natural ingredients
- Easy to make
- Sweet and Refreshing
- Chocolatey and Creamy
- As delicious as the original but way healthier!
- The best homemade vegan ice cream bar!
More vegan copycat recipes for popular sweets to try
- Bounty Bars
- Kinder Milchschnitten
- Pecan Pie Bars
- Almond Horns
- Granola Bars
- Apple Turnovers
- Chocolate Mousse
If you try these homemade vegan snickers ice cream bars, feel free to leave me a comment and a star rating! And if you take a photo of your yummy treat and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Vegan Snickers Ice Cream BarsAuthor:
Vegan Ice Cream
- 1 cup (150 g) cashews soaked
- 7 oz (200 g) coconut cream solid part of 1x14 oz can coconut milk
- ¼ cup (80 g) maple syrup
- 2 tsp vanilla extract
- 7 oz (200 g) coconut cream solid part of 1x14 oz can coconut milk
- ½ cup (160 g) maple syrup
- 3 tbsp (45 g) peanut butter
- 1 cup (150 g) roasted salted peanuts
- 10.5 oz (300 g) dark chocolate 70% chopped
- 2 tbsp coconut oil optional to make the chocolate more liquid
*Note: check out the recipe video + step-by-step photos above!
Vegan Ice Cream
- Soak the cashews in water overnight (or boil them for 15 minutes to speed up the process). Then drain the soaked cashews in a strainer, and rinse with fresh water.
- Put the cashews, coconut cream, maple syrup, and vanilla extract in a blender or food processor and blend until creamy (or use an a high-powered immersion stick blender).
- Pour the mixture into an 8x8-inch (20x20-cm) square pan lined with parchment paper. Freeze until firm, about 20-30 minutes.
- In a medium pot, combine maple syrup and coconut cream and bring to a boil. Cook until thickened to a caramel-like sauce, for about 5-8 minutes. Then remove from the heat and stir in the peanut butter.
- Pour the caramel sauce over the cashew layer, then sprinkle peanuts over it and freeze until the caramel is firm (at least 1-2 hours or overnight).
- Cut into 16 bars and freeze again for 15 minutes.
- In the meantime, chop the chocolate and melt it slowly with the coconut oil over a water bath.
- Cover/dip each bar in chocolate and place on a parchment paper-lined surface to let the chocolate harden. Store in the freezer for up to 2 weeks and allow to thaw for at least 15 minutes before eating so the ice cream gets creamier. Enjoy!
- Cashews: Instead of cashews, you can use blanched almonds, macadamias or peanuts. If you don't have a blender or something similar, you can also use store-bought nut butter in desired variety. Especially if you want to make a smaller amount, this is recommended, because small amounts are difficult to blend in a blender.
- Coconut cream: This is the thick cream part from the top of chilled canned coconut milk. If you are not a fan of coconut, you can also sub 3.5 oz (100 g) of vegan cream cheese + 3.5 oz (100 g) of dairy-free cream per layer instead to get a similar consistency.
- Chocolate: You can also use other types of chocolate like white chocolate.
- Variation: you can also add a fruity filling (see my vegan magnum recipe).
- More information about the recipe is mentioned in the blog post above!
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