Who else is eating all the ice cream, milkshakes, and smoothie bowls lately?! Oh my goodness, I’ve been enjoying so many frosty treats this summer. These chocolate peanut butter ice cream bars happened the other day. The best part? They were ridiculously easy to make – in fact this was an impromptu creation. I think you’ll love this recipe!
Oh, and I hope you caught my post a few weeks ago with 4 different vegan ice cream dessert recipes including: strawberry milkshake, easy ice cream cake, snickers ice cream sundae, and a black forest ice cream sundae.
Would you believe that these are only 4 ingredients?!
I wasn’t actually expecting to turn this creation into a blog post or share the recipe but after posting a little video of these on Instagram the other day, the response for the recipe was huge – and so here we are!
I used mini silicone ice cream bar molds that came with sticks but no worries if you don’t have them. You can simply use paper muffin cups, or silicone muffin cups , or any other silicone molds. You don’t need to add a stick either.
I used up some homemade vegan chocolate ice cream that I had in the freezer. You can find the recipe HERE. OR you can use store bought ice cream – and really you can use any flavour!
Here’s what you’ll need:
- Chocolate ice cream (store bought or try my recipe)
- Roasted peanuts
- Peanut butter
- Dark chocolate
I’m not giving any measurements because this is a flexible recipe that you can use as a template and the yield will depend on the size of molds you use. You can make a few or make a bunch of them! After all, they keep a long time since they’re frozen.
Let the ice cream sit on the counter to soften it. Spoon it into the silicone molds of your choice. Insert the stick at this point if using them. Place into the freezer until frozen.
When frozen, spread a layer of peanut butter onto the exposed side of the ice cream and sprinkle the peanuts on top. Use your hand to press them into the peanut butter. Place back into the freezer while melting the chocolate.
Slowly melt some dark chocolate with a bit of coconut oil in a heat proof bowl set over a pot of hot water. Remove the bars from the freezer and peel them away from the molds. Dip each bar into the melted chocolate and place on a parchment paper lined tray. The chocolate will harden right away. Drizzle peanut butter on top and sprinkle with peanuts. Place back into the freezer shortly since the ice cream will start to melt once it gets dipped into the warm chocolate.
Easy peasy! I hope you give them a try.
And here’s another summer favourite!
Try my vegan pesto noodles. You can see my recipe video on my IGTV HERE. The written recipe is in the post part of the video.
Have a wonderful rest of the week!