Welcome back, friends! We're back magical The land of chocolate + peanut butter (one of our favorites). This timeless combo wins again. This time, Creamy, fallen, Salty and sweet Vegan ice cream bars!
They are far more advanced than we can imagine. only You can also substitute bars purchased from your favorite store. 7 Pantry Essentials It's a must. Let me show you how!
These amazing homemade ice cream bars have: Creamy vegan peanut butter center Made with non-dairy milk (I used almonds), dates, peanut butter, vanilla, and salt.
Mix the ingredients and adjust the sweetness to your personal taste. Pour into popsicle mold Keep it in the freezer.
After about 6 hours, they will be frozen and look like ice cream bars. We know, the waiting game is tough. But these bars are totally worth it!
The final step is to make the chocolate shell. Melt the chocolate chips and add a little coconut oil (to melt the chocolate layer a little – it's delicious!). Then Dip peanut butter bars in chocolate And then freeze again. Don't worry… this time the ice cream bar is only 15-30 minutes away!
We can't wait for you to try these ice cream bars! They are:
Creamy
chocolate
Peanut butter
Sweet and salty
decadent
Refreshing
& classic!
Make it now and you'll be grateful all summer long!
More Homemade Ice Cream Bars & Popsicles
If you try this recipe, let me know! Don't forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
Servings 8 (bar)
Prevent the screen from darkening
- 1 ¼ cup Non-dairy milk (Plain, unsweetened // Use almonds)
- 10 Medul date (10 dates yield ~1 cup of packaging or 200g), pitted
- 1/2 cup Peanut butter (natural)
- One teaspoon Vanilla extract
- 1/4 teaspoon sea salt
- 1-2 A large spoon maple syrup (optional(to add sweetness)
chocolate bark
- One cup Semi-sweet chocolate chips (Vegetarian/dairy-free as required)
- 2 A large spoon Coconut oil
If the dates are very hard or dry, place them in a bowl and soak them in boiling water for about 5 minutes. Drain before using.
- In a high-speed blender, combine non-dairy milk, dates, peanut butter, vanilla, and salt. Blend on high speed until smooth and only small date pieces remain. Taste and adjust, adding maple syrup for sweetness (we added 1 tablespoon) and salt to balance the saltiness and sweetness.
Divide the mixture into popsicle molds and freeze for about 6 hours or overnight. When you are ready to make the chocolate shells, line a plate or baking sheet with parchment or wax paper and make sure there is enough room in the freezer. Let the popsicles thaw slightly at room temperature while you prepare the chocolate shells.
Place the chocolate chips and coconut oil in a pint-sized glass jar (or small heatproof mixing bowl) and microwave for 30 seconds at a time until completely melted and creamy, stirring occasionally to aid in the melting process. Or melt in a double boiler on the stovetop. We melted our chocolate in a jar for easy dipping or coating!
Carefully remove the popsicles from the molds one at a time, dipping the molds in warm water if necessary to loosen the popsicles. Quickly, dip the popsicles into the melted chocolate jar, tilting and turning the jar as needed to evenly coat the popsicles. Lift the popsicles, letting any excess chocolate drip off, then place the popsicles on the prepared plate/baking sheet. Repeat with the remaining popsicles. If you are not using a jar, you can also drizzle or pour the melted chocolate over the popsicles.
Place the bars in the freezer for 15-30 minutes to slightly refreeze and enjoy! Leftover bars can be stored in the freezer for up to 1 month. Store in a container with parchment paper between bars to prevent sticking.
*Nutritional information is a rough estimate excluding optional ingredients.
clothing material: One ice cream bar calorie: 322 carbohydrate: 36.3 g protein: 5.7 g province: 19.6 g Saturated fat: 9 g Polyunsaturated fats: 2.2 g Monounsaturated fats: 4.6 g trans fat: 0 g cholesterol: 0 mg salt: 30 mg potassium: 289 mg fiber: 5.7 g sugar: 29.1 g Vitamin A: 6 IU Vitamin C: 0 mg calcium: 123 mg steel: 2.2 mg
