Snickers ice cream bars but made at home with wholesome plant-based ingredients, full of fiber and naturally occurring sugar and all that.

Sign me and my small fam up!

These have a nice cream base made of dates and bananas, a caramel layer that you can make at home by stirring together 2 simple ingredients (if you don’t have caramel sauce on hand), peanuts and covered in chocolate of course.

They’re honestly pretty easy to make.

Let me know if you give these a try!

Print Recipe

5 from 1 vote

Small-batch Snickers Ice Cream Bars

Prep Time10

Freeze Time2

Course: Dessert, Snack

Keyword: caramel, chocolate, frozen, gluten-free, no-bake, peanuts, plant-based, popsicles, snickers, vegan

Servings: bars

Calories: 166kcal

Equipment

Popsicle molds (mine are 40 ml each)

Ingredients

Ice cream base

1/2 ripe banana (60 g)
1/4 cup chopped medjool dates (40 g) about 2 large, make sure these are soft or soak in hot water 30 min
2 tbsp nut/seed butter (32 g) I used peanut butter
1/4 cup water (60 g)

Caramel-peanut layer

2 tbsp store-bought caramel sauce (37 g) See notes for how to make at home
2 tbsp roasted peanuts (14 g) sub other nuts

Chocolate coating

1/2 cup dark chocolate or chocolate chips (90 g) dairy-free if desired
2 tsp coconut oil (10 g)

Instructions

In a blender add all ice cream ingredients and blend until smooth. Pour into popsicle molds and freeze until set (at least 30 min).
Spread about 1 tsp caramel on each popsicle and sprinkle peanuts. Freeze again until solid (a few hours, ideally overnight).
In a deep bowl add chocolate and coconut oil. Microwave 30 sec at a time, stirring until all chocolate has melted. Dip each frozen popsicle and place on parchment paper. There will be chocolate remaining.
Enjoy! Keep any leftovers frozen and thaw for a few min before enjoying!

Notes

To make 2 tbsp caramel sauce at home, simply stir together 2 tsp (10 g) any nut/seed butter, 2 tsp (14 g) maple syrup or agave, 2 tsp (10 g) coconut oil and a pinch of salt. Use as you would caramel sauce!