Welcome back, friends! We are back in business. magical Land of Chocolate + Peanut Butter (one of our favorite places). This timeless combination has won the day AGAIN, this time in the form of creamy, decadent, salty-sweet Vegan ice cream bars!
They are truly better than we ever imagined, and they are… fair It could replace your favorite store-bought bars. 7 basic pantry ingredients Mandatory. We show you how it’s done!
These AMAZING homemade ice cream bars have a Creamy vegan peanut butter center made with dairy-free milk (we use almond milk), dates, peanut butter, vanilla, and salt.
After mixing the ingredients and adjusting the sweetness to your personal taste, the mixture is ready to pour into popsicle molds and head to the freezer.
After about 6 hours, they will be frozen and look like ice cream bars. We know it’s a long wait, but these bars are WORTH IT.
The final step is to make the chocolate layer. Melt some chocolate chips and add some coconut oil (so the chocolate layer melts a little – DELICIOUS!). Then Dip the peanut butter bars into the chocolate. and freeze again. Don’t worry…this time the ice cream bars are just 15-30 minutes away!
We can’t wait for you to try these ice cream bars! They are:
Creamy
A chocolate
Peanut butter
Salty-sweet
Decadent
Refreshing
& Classic!
Make a batch now and you’ll thank yourself all summer long!
More homemade ice cream bars and popsicles
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 8 (Gate)
Prevent your screen from going dark
- 1 ¼ cup lactose free milk (simple, no sugar // we used almonds)
- 10 medjool dates (10 dates yields approximately 1 cup or 200 g), pitted
- 1/2 cup peanut butter (natural)
- 1 teaspoonful vanilla extract
- 1/4 teaspoonful sea salt
- 1-2 Tablespoon maple syrup (optionalfor added sweetness)
CHOCOLATE SHELL
- 1 cup semisweet chocolate chips (Make sure it is vegan/dairy free as needed)
- 2 Tablespoon coconut oil
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If the dates are very hard or dry, add them to a bowl and soak them in boiling water for about 5 minutes. Drain them before using.
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In a high-speed blender, combine the dairy-free milk, dates, peanut butter, vanilla, and salt. Blend on high speed until smooth and only small flecks of dates remain. Taste and adjust, adding maple syrup for more sweetness (we added 1 tablespoon) or more salt for a sweeter, saltier balance.
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Divide the mixture between popsicle molds (we used these) and freeze for about 6 hours or overnight. When you’re ready to add the chocolate layer, line a plate or baking sheet with parchment paper or wax paper and make sure there’s room for it to fit in the freezer. Let the popsicles thaw slightly at room temperature while you prepare the chocolate layer.
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Add the chocolate chips and coconut oil to a small glass jar (or small heatproof bowl) and microwave in 30-second increments until completely melted and creamy, stirring occasionally to aid in the melting process. Alternatively, you can melt it in a double boiler on the stovetop. We melted the chocolate in a jar to make it easier to dip or cover.
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Carefully remove the popsicles from the mold one at a time, running the mold or molds under warm water if necessary to help loosen the popsicles. Working quickly, dip the popsicle into the jar of melted chocolate, tilting and rotating the jar as needed to evenly coat the popsicle. Lift the popsicle and allow any excess chocolate to drip off before placing it on the prepared baking sheet or plate. Repeat with the remaining popsicles. You can also drizzle/pour the melted chocolate over the popsicle if you are not using a jar.
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Place the bars back in the freezer for 15-30 minutes to refreeze slightly, then enjoy! Leftover bars will keep for up to 1 month in the freezer. We recommend storing them in a container with parchment paper between the bars to prevent them from sticking together.
*Nutrition information is a rough estimate calculated without optional ingredients.
Service: 1 ice cream bar Calories: 322 Carbohydrates: 36.3 gram Protein: 5.7 gram Fat: 19.6 gram Saturated fat: 9 gram Polyunsaturated fat: 2.2 gram Monounsaturated fat: 4.6 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 30 mg Potassium: 289 mg Fiber: 5.7 gram Sugar: 29.1 gram Vitamin A: 6 International Union Vitamin C: 0 mg Calcium: 123 mg Iron: 2.2 mg
