If you’re ready for the ultimate summer treat that’s as decadent as it is easy to make, look no further than Chocolate Peanut Butter Ice Cream Bars (Vegan). These bars are rich, creamy, and have that perfect balance of salty-sweet flavor that just makes you swoon from the very first bite. The combination of smooth peanut butter, silky coconut milk, crunchy chocolate shell, and a sprinkle of roasted peanuts means each bite hits all the right notes. Whether you’re vegan or just looking for a fabulous dairy-free dessert, this recipe is about to become your sunny-day obsession.
Ingredients You’ll Need
You won’t believe how simple it is to create something so satisfying using just a handful of pantry staples. Each ingredient has its own special role—bringing decadent flavor, dreamy texture, or that all-important structure for the bars. Here’s what you’ll need (and why!):
- Canned full-fat coconut milk: The star of the creamy base, giving the ice cream bars their luscious, rich texture without any dairy.
- Natural peanut butter (creamy): Adds salty, nutty smoothness—make sure it’s creamy for the best texture!
- Maple syrup: Gives just the right amount of sweetness and keeps everything naturally vegan.
- Vanilla extract: Enhances all the flavors and adds warm, cozy undertones.
- Sea salt: Just a little goes a long way to make those peanut butter and chocolate flavors pop.
- Dairy-free chocolate chips: For that gorgeous, crackly chocolate shell—use your favorite variety.
- Coconut oil: Helps the chocolate melt beautifully and gives it that smooth, glossy finish.
- Chopped roasted peanuts (optional): For a crunchy topping and extra peanut flavor—totally skip them if you’re nut-free or want a super-smooth finish.
How to Make Chocolate Peanut Butter Ice Cream Bars (Vegan)
Step 1: Blend Your Ice Cream Base
Pull out your blender and add the coconut milk, creamy peanut butter, maple syrup, vanilla extract, and a pinch of sea salt. Blend until the mixture becomes completely smooth and thick—just a minute or two should do the trick. You’re aiming for a uniform, creamy batter with no streaks of peanut butter hiding out.
Step 2: Pour and Freeze
Pour the blended mixture straight into a silicone ice cream bar mold or, if you don’t have one, a parchment-lined loaf pan will work just fine. Smooth the top with a spatula to ensure even layers. Pop your mold or pan into the freezer and let it work its magic for at least 4 to 6 hours. The hardest part? Waiting for it to set!
Step 3: Slice Into Bars
Once the ice cream mixture is frozen solid, carefully remove the bars from the mold. If you used a loaf pan, lift out the slab using the parchment and slice it into bars. Trust me, seeing that creamy texture is half the fun!
Step 4: Melt the Chocolate
In a microwave-safe bowl, combine your dairy-free chocolate chips and coconut oil. Microwave in 30-second spurts, stirring well after each round, until everything is glossy, smooth, and ready for dipping. Don’t rush—gooey, melted chocolate is essential for that “snappy” coating on your Chocolate Peanut Butter Ice Cream Bars (Vegan).
Step 5: Dip and Decorate
Dip each frozen bar into the melted chocolate, making sure to coat every side. For an extra-thick chocolate shell, you can double-dip after the first layer sets. Quickly sprinkle chopped roasted peanuts on top if you love a crunchy finish. Set each coated bar on a parchment-lined baking sheet as you go.
Step 6: Final Freeze to Set
Return your newly dipped bars to the freezer for 10-15 minutes. This quick chill ensures the chocolate sets perfectly, creating that glorious snap when you take a bite. Now you’re ready to serve, straight from the freezer—just try not to eat them all at once!
How to Serve Chocolate Peanut Butter Ice Cream Bars (Vegan)
Garnishes
There’s nothing like a finishing touch to make these bars feel extra special. A sprinkle of chopped roasted peanuts on top adds salt, crunch, and an extra punch of peanut flavor. Feeling fancy? Try a dusting of flaky sea salt, a drizzle of dairy-free caramel, or even a sprinkle of cacao nibs for some bittersweet crunch.
Side Dishes
Chocolate Peanut Butter Ice Cream Bars (Vegan) are indulgent enough to shine solo, but if you want to turn dessert into a whole event, consider serving them with a fresh fruit salad (think strawberries, bananas, or even juicy mango). A few fresh berries on the side balance the richness beautifully.
Creative Ways to Present
If you’re entertaining, arrange the bars on a pretty platter lined with parchment, or pop them into cupcake liners for a grab-and-go vibe. For parties, cut them into bite-sized chunks and skewer with cocktail sticks for a charming, mini-dessert presentation. These bars also look fabulous layered in a sundae glass with some berries and extra chocolate sauce!
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Peanut Butter Ice Cream Bars (Vegan) at their best, store them in a single layer in an airtight container in the freezer. Place a piece of parchment between layers to prevent sticking. They’ll stay delicious for up to two weeks, though I doubt they’ll last that long!
Freezing
These bars are the definition of freezer-friendly. Make a batch (or even a double batch!), and keep them tucked away for those spontaneous summer cravings. Just make sure to let them freeze fully before dipping in chocolate, and allow the coating to set completely before stacking or storing.
Reheating
Since Chocolate Peanut Butter Ice Cream Bars (Vegan) are meant to be enjoyed frozen, there’s no reheating required! If you’d like them slightly softer, let the bars sit at room temperature for a couple of minutes before serving. But don’t leave them out for too long—they’ll melt fast!
FAQs
Can I use a different nut butter?
Absolutely! Almond butter or sunflower seed butter are delicious substitutions if you want a twist or need a peanut-free version. Just make sure it’s creamy for the ultimate texture.
What kind of mold works best?
Silicone ice cream bar molds make unmolding super easy, but a loaf pan lined with parchment works in a pinch. If using a pan, slice your frozen mixture into bars with a sharp knife before coating in chocolate.
Do I have to use full-fat coconut milk?
Full-fat coconut milk is essential for that luxurious, creamy texture. Light coconut milk will freeze harder and can be icier, so stick with the full-fat version if you can.
Can I double-dip for extra chocolate?
You sure can, and it’s highly recommended if you’re a chocolate lover! Just let the first chocolate layer set completely in the freezer before dipping again—this creates a thick, crunchy shell.
How long will these ice cream bars stay fresh?
Stored properly in an airtight container in the freezer, your Chocolate Peanut Butter Ice Cream Bars (Vegan) will be dreamy for up to 2 weeks. If they last that long, you definitely have more willpower than I do!
Final Thoughts
If you’re on the hunt for a refreshing treat that’s decadent, dairy-free, and guaranteed to make any day feel like a celebration, you must try Chocolate Peanut Butter Ice Cream Bars (Vegan). They’re simple, satisfying, and destined to be your new go-to summer indulgence—share them with friends, or quietly savor every bite yourself. Either way, you’re in for an unforgettable frozen delight!
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Chocolate Peanut Butter Ice Cream Bars (Vegan) Recipe
- Total Time: 6 hours 15 minutes
- Yield: 8 bars 1x
- Diet: Vegan
Description
Indulge in these creamy and decadent Chocolate Peanut Butter Ice Cream Bars that are completely vegan and dairy-free. Perfect for a sweet treat on a hot day!
Ingredients
Ice Cream Bars:
- 2 cups canned full-fat coconut milk
- ½ cup natural peanut butter (creamy)
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Chocolate Coating:
- 1½ cups dairy-free chocolate chips
- 1 tablespoon coconut oil
Topping:
- Chopped roasted peanuts for topping (optional)
Instructions
- Prepare the Ice Cream Bars: In a blender, combine coconut milk, peanut butter, maple syrup, vanilla extract, and sea salt until smooth and creamy.
- Pour the mixture into a mold or loaf pan, smooth the top, and freeze for 4–6 hours until firm.
- Once frozen, remove from the mold and slice into bars.
- Make the Chocolate Coating: Melt chocolate chips and coconut oil, then dip each bar into the mixture.
- Optional: Sprinkle with chopped peanuts and freeze for 10–15 minutes to set.
- Serve the bars straight from the freezer.
Notes
- You can use almond butter or sunflower seed butter instead of peanut butter.
- For a thicker chocolate layer, double-dip the bars.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 15g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
