Homemade Vegan Snickers Ice Cream Bars
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I came across this beautiful ice cream recipe at Feating on Fruit. It’s unbelievable delicious. Thank goodness it’s paleo and vegan!
I actually think they taste better than the real Snickers chocolate bars.
You can refer to them as Cashew Caramel Ice Cream Bars.
I have served them as dessert to guests on several occasions and each time their faces lit up when they see them - and again when they taste them.
TipS:
These ice creams melt pretty quickly, so you have to be a little quick while making them, which means they are also best served directly from the freezer.
This recipe makes quite a large number because working with a large quantity makes it easier for the blender than smaller portions (and I'm sure they'll not go to waste once tasted!).
You can skip the caramel part of the ice cream - it delicious without that too.
Recipe
Yields 24 bars
Props:
Ingredients:
Ice cream
4 cup raw cashews, soaked 3+ hours and drained
1/3 cup maple syrup
3/4 cup full-fat coconut milk
2 Tbsp coconut butter
1 Tbsp cacao powder (optional)
1 tsp vanilla extract
Caramel (optional)
1 1/2 cup pitted medjool dates, soaked 30 minutes
1/4 cup coconut oil
1/4 cup coconut butter (or use coconut oil)
1/4 tsp salt
1 tsp vanilla extract
Toppings
1 cup roasted chopped cashews (optional)
200g dark or white chocolate, melted
3 tbsp coconut oil
Melted white or dark chocolate for decoration (optional)
Directions:
Blend ice cream ingredients until very smooth.
Pour into popsicle molds or a loaf pan lined with parchment paper.
Freeze.
Blend caramel ingredients.
Spread on top of the ice cream layer.
Top with chopped cashews. Press in lightly.
Freeze overnight.
Melt or temper the chocolate.
Melt coconut oil and add to the melted chocolate to thin it.
Remove the ice cream from freezer.
Slice into bars or remove from molds.
Coat your ice creams in the melted chocolate.
Chill until set.
Decorate your ice creams with melted white chocolate.
Keep the ice cream bars in the freezer until you want to serve them.
Enjoy!
