Vegan Chocolate Peanut Butter Ice Cream Bars
Vegan Chocolate Peanut Butter Ice Cream Bars are a delicious homemade frozen treat that has no added sugar! These dairy free chocolate dipped ice cream bars will become a favorite in your house.
Equipment
- Digital Food Scale
- Blender
- Silicone Popsicle Molds
- Heatproof Mixing Bowl
- Half Sheet Pan
- Parchment Paper Sheets
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 the peanut butter mixture into a silicone popsicle mold. You'll get 10 ice cream bars with this recipe.
- Top the popsicle mold and add sticks. Freeze overnight.
- Add the dark chocolate and coconut oil into a heatproof mixing bowl.
- Melt, doing 30 second intervals in the microwave, or using a double boiler.
- Line a baking sheet with parchment paper. Remove the ice cream bars from the molds, dip in the melted chocolate and place on the baking sheet. Drizzle extra chocolate on top of the bars and sprinkle with chopped peanuts (optional).
- Store in the freezer in a Tupperware with pieces of parchment paper in between each one or wrap each one in plastic wrap to prevent freezer burn.
Video
Notes
Tips
- You can use any kind of nut butter for this recipe, almond butter, pistachio butter, or cashew butter are also delicious!
- If you want to make these nut free, use sunflower butter or tahini.
- You can half dip these in the chocolate shell if you prefer less chocolate.
- You can also top these with rainbow sprinkles if the mood strikes!
- If you want a chocolate free peanut butter ice cream bar, tip them in Homemade Funfetti Magic Shell instead!It's best to wrap each ice cream bar individually in plastic wrap or stack them with a piece of parchment paper in between each one in an airtight container in the freezer so they don't get freezer burn.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 512kcalCarbohydrates: 36gProtein: 9gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 3mgSodium: 131mgPotassium: 408mgFiber: 4gSugar: 25gVitamin A: 66IUVitamin C: 3mgCalcium: 57mgIron: 2mg
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