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
Scale
Ice Cream Bars:
- 2 cups canned full-fat coconut milk
- ½ cup natural peanut butter (creamy)
- â…“ 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
