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5 from 1 vote

Small-batch Snickers Ice Cream Bars

Prep Time10 minutes
Freeze Time2 hours
Course: Dessert, Snack
Keyword: caramel, chocolate, frozen, gluten-free, no-bake, peanuts, plant-based, popsicles, snickers, vegan
Servings: 5 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!

Nutrition

Serving: 1 bar | Calories: 166kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 55mg | Potassium: 235mg | Fiber: 2g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg