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Chocolate Peanut Butter Vegan Ice Cream Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 55 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 5 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Vegan

Description

These vegan Chocolate Peanut Butter Ice Cream Bars are a creamy, dairy-free frozen treat featuring a smooth peanut butter and date-based ice cream center coated in a rich, semi-sweet chocolate shell. Naturally sweetened with medjool dates and enhanced with vanilla and a touch of sea salt, these bars are easy to make at home and perfect for satisfying sweet cravings without any dairy or refined sugar.

Ingredients

Ice Cream Base

  • 1 ¼ cup dairy-free milk (plain, unsweetened almond milk recommended)
  • 10 medjool dates (pitted, about 1 cup packed or 200 g)
  • ½ cup natural peanut butter
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • 1-2 Tbsp maple syrup (optional, for added sweetness)

Chocolate Coating

  • 1 cup semi-sweet chocolate chips (ensure vegan/dairy-free if needed)
  • 2 Tbsp coconut oil

Instructions

  1. Soak Dates: If your medjool dates are firm or dry, place them in a bowl and soak them in boiling water for about 5 minutes to soften. Drain the water before using to ensure a smooth blend.
  2. Blend Ice Cream Mixture: Combine the soaked dates, dairy-free milk, natural peanut butter, vanilla extract, and sea salt in a high-speed blender. Blend on high until the mixture is smooth, with only tiny flecks of dates remaining. Taste the mixture and adjust sweetness by adding 1-2 tablespoons of maple syrup if desired, or more salt for a salty-sweet flavor.
  3. Freeze Popsicles: Pour the blended mixture evenly into popsicle molds. Freeze for approximately 6 hours or overnight until fully solid.
  4. Prepare Chocolate Coating: Line a plate or baking sheet with parchment or wax paper. Place chocolate chips and coconut oil in a pint-sized glass jar or heat-proof bowl. Melt the chocolate in 30-second increments in the microwave, stirring between each until smooth and creamy. Alternatively, melt over a double boiler on the stovetop.
  5. Dip Popsicles: Remove popsicles one at a time from the molds, running molds under warm water briefly if needed to loosen. Quickly dip each popsicle into the melted chocolate, rotating to coat evenly, then let excess chocolate drip off. Place coated popsicles onto the prepared parchment-lined tray. For an alternative coating method, drizzle the melted chocolate over the bars.
  6. Refreeze and Serve: Return the coated popsicles to the freezer for 15-30 minutes to allow the chocolate shell to harden. Store any leftovers in a container lined with parchment paper between bars to prevent sticking; keep frozen for up to 1 month.

Notes

  • Use natural peanut butter without added sugar or oils for best results.
  • Make sure to use vegan and dairy-free chocolate chips to maintain the vegan status.
  • If dates are very soft, you can skip soaking but blending time may need to be longer.
  • Adjust maple syrup amount based on preferred sweetness and dates’ ripeness.
  • To avoid sticking, store bars separated by parchment paper within freezer-safe containers.
  • Microwave heating times may vary; melt chocolate gently to prevent burning.

Find it online: https://yumbara.com/chocolate-peanut-butter-vegan-ice-cream-bars-recipe/