These vegan ice cream snickers bars are made with peanut butter ice cream, classic caramel, peanuts and rich dark chocolate. They are perfect for when you want to eat ice cream but don’t have a clean spoon.
The peanut butter ice cream is cashew based so there is no coconut flavor in these ice cream snickers. You will need an ice cream maker to make the ice cream. I use and recommend is this Cuisinart Ice Cream Maker. The most import thing to remember is to put the ice cream maker bucket in the freezer the night before. You need at least a good eight hours to allow it to freeze through. It is also helpful to chill your ice cream base after blending. Even after freezing the ice cream in the ice cream maker, the ice cream snickers will need to continue to freeze in the freezer.
Make caramel sauce is surprisingly easy. Melt sugar in a pan and let it bubble for 5 minutes until it turns amber brown, whisk in some cashew cream, and that’s it. The most common mistake I see when making caramel sauce is letting the caramel cook too long until it burns. I like to use a stainless steel pan so I can easily see the color of the caramel.
Making these ice cream snickers is not difficult. You just layer all the components in a square pan with sides. Place a layer of melted chocolate and let it freeze. Pour in the peanut butter ice cream and, let it freeze. Top with the caramel and peanuts let it freeze. After all that work, you can remove the giant square, cut it into bars and coat in chocolate.
- 1 cup + ½ cup cashews, soaked overnight
- 4 cups water
- 1 cup peanut butter
- ½ cup + 1 cup sugar (separated)
- ½ cup agave nectar
- ¼ cup coconut oil
- 1 tsp vanilla extract
- 10.5 oz 60% Cocoa Chocolate
- ½ cup peanuts
- The night before place the bowl of the ice cream maker in the freezer. Freeze until the bowl is solid and you do not hear any swishing. This will take overnight to a day.
- Combine the 1 cup cashews, water, peanut butter, ½ cup sugar, agave nectar in a high-speed blender and blend until smooth. Melt the coconut oil in either the microwave or place the jar of coconut oil in a bowl of warm water. While the blender is running drizzle in the coconut oil and blend until smooth.
- Transfer the ice cream mixture to the refrigerator and refrigerate for 1 to 2 hours.
- While the ice cream base is cooling, line a 9-inch square pan with parchment paper. Then place 3.5 oz of chocolate over a double boiler and melt completely. Pour the chocolate into the square pan and tilt to evenly coat the bottom of the pan. Place pan in the freezer to allow chocolate to harden.
- Transfer the ice cream base to your ice cream maker and let churn for 15 to 20 minutes. The ice cream should have the consistency of soft serve at this point. Pour the ice cream into your pan and place in the freezer for a couple hours until the ice cream fully hardens.
- To make the caramel sauce, pour one cup of sugar and 2 tbsp of water into a medium saucepan and place over medium heat. Allow the sugar to melt on its own without stirring. Once the sugar has fully dissolved add 1 tbsp lemon juice and place a lid on the saucepan.
- Combine ½ cup cashews and ½ cup water in the blender and blend until smooth.
- Continue to cook the caramel until it turns an amber brown color. Remove from the heat and whisk in the cashew cream. Allow caramel to cool and then pour over the ice cream. Then sprinkle the peanuts over the caramel sauce and return to freezer to fully harden. This will take a couple hours.
- Once the ice cream has fully hardened, you should be able to remove the ice cream from the pan and slice into 14 ice cream bars. Return the bars to the freezer while you melt the chocolate for coating.
- In a double boiler melt 10.5 oz of chocolate. Remove the chocolate from the heat and let cool for a couple minutes so it does not melt the ice cream bars.
- Place a cooling rack on top of a baking sheet and set the ice cream bars with space around them on top. Pour the chocolate over the ice cream bars and let the excess drain into the baking sheet. The chocolate should harden fairly quickly. If needed, scrape the chocolate from the baking sheet back into your bowl and re-pour over you ice cream bars.