Vegan Chocolate Peanut Butter Ice Cream Bars
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Vegan Chocolate Peanut Butter Ice Cream Bars are a creamy and delicious dairy free chocolate dipped ice cream bars recipe. Easily make them at home with just a few simple ingredients.
If you like making vegan homemade frozen desserts try some of my other favorite recipes like Vegan Blueberry Milkshake, Easy Homemade Magic Shell, or my Vegan Fudge Pops.
Table of Contents
Why You'll Love This Recipe
Simple Ingredients: You will love these Vegan Chocolate Peanut Butter Ice Cream Bars because they only have 7 ingredients and no stabilizers! Many ice creams will have stabilizers, which aren’t always great for you. So, when you make your own ice cream you don’t have to use them.
Healthy These dairy free chocolate dipped ice cream bars use coconut cream, peanut butter, bananas, and maple syrup in the ice cream bar – that’s it! These Vegan Chocolate Peanut Butter Ice Cream Bars have no sugar and they don’t even need them.
Chocolate + Peanut Butter: This lightly sweet peanut butter ice cream bar is dipped in my Homemade Magic Shell that’s just dark chocolate and coconut oil. I sprinkle these with a little bit of roasted and salted peanuts for the best dairy free chocolate dipped ice cream bars you can make at home!
Ingredients
Costco Kirkland Organic Peanut Butter
Organic Bananas
Costco Kirkland Organic Coconut Oil
Nuts.com Organic Mini Chocolate Chips
Organic Roasted & Salted Peanuts
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
In a high powered blender, add the coconut cream, peanut butter, banana, and maple syrup. Blend on high until smooth and creamy.
Pour into pops ups molds.
Freeze overnight.
Step 2
Like a baking sheet with parchment paper. Remove the popsicles from the molds and place on the prepared baking sheet. Place it back into the freezer.
Step 3
Using a double boiler, add the dark chocolate chips and coconut oil. Melt until completely melted.
Step 4
Remove the ice cream bars from the freezer. Dip each one into the chocolate and place back on the baking sheet and sprinkle with peanuts.
FAQ's
Yes! If you want to replace the peanut butter with almond butter or cashew butter, that will work! You can even top the bars with almonds then or cashews to make them chocolate almond or chocolate cashew.
I store these in a tupperware in the freezer. You could also wrap them in plastic wrap or use a freezer zip bag if you don't have tupperware.
Craving More?
Vegan Chocolate Peanut Butter Ice Cream Bars
Equipment
Ingredients
- 454 grams coconut cream
- 226 grams peanut butter
- 2 large bananas
- 88 grams maple syrup
- 226 grams mini dark chocolate chips
- 57 grams coconut oil
- ¼ cup roasted and salted peanuts (chopped)
Instructions
- In a high powered blender, add the coconut cream, peanut butter, banana, and maple syrup. Blend on high until smooth and creamy.
- Pour into pops ups molds.
- Freeze overnight.
- Like a baking sheet with parchment paper. Remove the popsicles from the molds and place on the prepared baking sheet. Place it back into the freezer.
- Using a double boiler, add the dark chocolate chips and coconut oil. Melt until completely melted.
- Remove the ice cream bars from the freezer. Dip each one into the chocolate and place back on the baking sheet and sprinkle with peanuts.
- Store in the freezer in a Tupperware.
Notes
Nutrition
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