Snickers-Inspired Coconut Cashew Ice Cream Bars Recipe
These Snickers Ice Cream Bars are a deliciously creamy, vegan frozen treat combining rich cashew and coconut milk base with sweet dates, peanut butter, and a dark chocolate coating topped with crunchy peanuts. Perfect for a refreshing and indulgent dessert, these bars are easy to make at home and free from refined sugars.
- Prep Time: 10 minutes (plus soaking time or boiling for cashews)
- Cook Time: 5-10 minutes (boiling cashews) plus 2-3 hours freezing
- Total Time: 2 hours 20 minutes (including freezing and preparation)
- Yield: 8 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Ingredients
Base Ingredients
- 75 g cashews
- 120 g canned coconut milk
- 60 g maple syrup
- 14 g coconut oil (or use cashew butter)
- 1 pinch of salt
Fillings and Toppings
- 8 soft dates
- 8 tsp peanut butter
- Peanuts, chopped (quantity as desired for filling and topping)
- 1 (80 g) bar dark chocolate
Instructions
- Soak Cashews: Soak the cashews in cold water overnight to soften them. If short on time, boil the cashews for 5-10 minutes instead. Drain well before proceeding.
- Blend Ice Cream Base: In a high-speed blender, combine the soaked cashews, canned coconut milk, maple syrup, coconut oil, and a pinch of salt. Blend until completely smooth and creamy, pausing to scrape down the sides as needed.
- Prepare Popsicle Molds: Insert sticks into the popsicle molds. Pour a small amount of the ice cream mixture into each mold to cover the bottom layer.
- Add Fillings: Wrap one soft date around each popsicle stick inside the mold. Add 1 teaspoon of peanut butter and sprinkle some chopped peanuts into each mold on top of the date.
- Fill and Freeze: Pour the remaining ice cream mixture over the fillings in each mold, filling them up. Freeze the molds for 2-3 hours or until solid.
- Melt Chocolate and Prepare Topping: Chop the dark chocolate. Melt it in the microwave in 20-30 second intervals in a microwave-safe container, stirring between intervals. If the chocolate is too thick for dipping, stir in a little coconut oil to thin it. Chop extra peanuts for topping.
- Dip and Decorate: Remove the frozen bars from the molds and dip each halfway into the melted chocolate. Immediately sprinkle chopped peanuts on the chocolate coating, then place the bars on a lined plate to set.
- Serve and Enjoy: Allow the chocolate to harden slightly before serving. Enjoy your homemade Snickers Ice Cream Bars!
Notes
- Soaking cashews overnight yields the creamiest texture, but boiling them for 5-10 minutes is a good shortcut.
- The recipe is vegan and free from refined sugars, using maple syrup and dates as natural sweeteners.
- You can substitute coconut oil with cashew butter if preferred for a richer taste.
- For easier chocolate dipping, adding a little coconut oil melts the chocolate smoother and faster.
- Ensure the ice cream mixture is fully frozen before dipping in chocolate to avoid melting.
- The dates wrapped around the sticks add natural sweetness and act as a sticky anchor for the peanut butter.
