Homemade Snickers Ice Cream Bars (Print Version)
Delight in creamy peanut layers with chocolate and coconut for a frozen treat everyone will crave.
# Ingredients:
→ Ice Cream Base
01 -
200 g full-fat canned coconut milk
02 -
60 g natural peanut butter
03 -
30 ml honey or maple syrup
04 -
5 ml vanilla extract
05 -
1.25 ml salt
→ Peanut Butter Caramel
06 -
120 g natural peanut butter
07 -
30 ml honey or maple syrup
08 -
0.5 ml salt
09 -
45 ml full-fat coconut milk
→ Topping
10 -
Roasted peanuts
→ Chocolate Coating
11 -
170–255 g dark or semi-sweet chocolate
12 -
5–10 ml coconut oil
# Instructions:
01 -
In a blender, combine coconut milk, peanut butter, honey or maple syrup, vanilla extract, and salt. Blend until smooth and creamy. Pour the mixture into a parchment-lined 8×5 cm loaf pan, smoothing the top. Freeze for several hours until firm.
02 -
In a bowl, whisk together peanut butter, honey or maple syrup, salt, and coconut milk until a cohesive caramel forms. Spread this mixture evenly over the frozen ice cream base. Scatter roasted peanuts on top, gently pressing them into the caramel. Return the pan to the freezer for a few more hours, or until fully set.
03 -
Once completely firm, remove the pan from the freezer and lift out the layered slab. Using a sharp knife, cut into 8 equal bars. Gently melt the chocolate with coconut oil over a water bath or in short intervals in a microwave, stirring until smooth. Dip each bar into the chocolate to coat thoroughly, then place on a parchment-lined tray. Return to the freezer until the chocolate sets.
04 -
Allow the bars to sit at room temperature for 3-5 minutes before serving for optimal texture. Store remaining bars in an airtight container in the freezer.
# Notes:
01 -
For clean slices, use a heated knife and wipe between cuts. Ensure bars are fully frozen before coating for best results.