These easy healthy snickers ice cream bars are the perfect addition to your summer! A delicious frozen treat to cool off the summer heat!
Snickers ice cream bars
I used to be obsessed with snickers bars when I was younger and this magical dessert recipe is making it happen all over again!
This is a way healthier version of the original ones because it’s refined sugar-free, gluten-free, and naturally vegan!!
This recipe is super easy to make because even tho there is a long waiting time involved, the freezer is doing all the work!!!
Believe me, it’s worth every dang minute of a wait!! Try it, it’s addicting! These babies are what frozen dreams are made of!
In my opinion, Snickers bars and ice cream are very good on their own but when you bring them together they are on another level of yumminess.
I made the base with bananas because they are sweet enough on their own, without adding sugar. If you are not a fan of bananas you can definitely, replace the base with a simple vanilla coconut ice cream or coconut yogurt.
Caramel and peanuts are a staple in sweet combos, you can’t go wrong with that!
With the addition of bananas, you have incredibly delicious snickers inspired ice cream bars!
The date caramel on its own is absolutely unbelievable! It blows my mind to think that a creamy, sweet caramel can be made with dates and water!! It’s gooey, sweet, and very satisfying.
These healthy ice cream bars are :
- Naturally vegan
- Naturally sweet
- Refined sugar-free
- Absolutely delicious
- Easy to make
What you might need to make these snickers ice cream bars:
- 4 bananas (ripe)
- 1/3 cup coconut milk (from a can)
- 2 tbsp peanut butter
- pinch of salt
- 1 cup dates (pitted)
- 1 cup coconut milk (or water)
- 1 tbsp peanut butter
- 1/3 cup crushed toasted peanuts
- 2 cups dark chocolate chips
- 1 tbsp coconut oil (optional, only use if you don't want snappy chocolate)
In a blender, place bananas, peanut butter, coconut milk, salt, and blend until smooth.
Pour gently banana mixture in ice cream or popsicle molds. Place in the freezer overnight.
In a food processor, make the caramel layer by adding dates, coconut milk, peanut butter, and mixing. Mix until totally smooth. Transfer caramel in a high glass or a bowl high enough to dip the entire ice cream bar.
Using parchment paper on a plate, place a layer of crushed toasted peanut covering the whole surface.
When the banana base is frozen, unmold and dip in caramel. Adjust the amount of caramel using a small spatula or spoon.
Dip the ice cream bar covered with caramel in crushed peanuts on one side only. Repeat with all the ice cream bars and place in the freezer again. Leave at least for 2 hours.
In a microwave-safe bowl, place chocolate chips (leave 1tbsp out) and coconut oil (if using). Microwave for 30 sec and stir well. Repeat until this method the chocolate is mostly melted. Add the last tablespoon of chocolate chips and keep stirring until everything is melted. Transfer melted chocolate in a high enough glass to dip the whole ice cream bar.
Dip frozen ice cream bars in melted chocolate, making sure to cover the entire bar. Because the bar is already frozen the chocolate will set immediately, so try to be as quick as possible. enjoy immediately or place on a plate with parchment paper and place in the freezer.
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