Best 4 Vegan Snickers Ice Cream Recipes

VEGAN SNICKERS ICE CREAM

Steps:

• Line an 8" loaf dish with parchment paper.
• In a large food processor, blend the sweet potato until smooth.
• Add in coconut cream, maple syrup, and vanilla extract and puree until smooth.
• Pour the sweet potato ice cream batter into the baking dish.
• Sprinkle in the peanuts and chocolate chips on to the ice cream batter and mix in thoroughly.
• Place dollops of date caramel sauce on top of the sweet potato ice cream batter, and lightly swirl the caramel into the ice cream, making sure not to over-stir and lose the ribbons of caramel.
• Add any additional peanuts and/or chocolate chips on top if desired.
• Place the ice cream into the freezer to freeze for about 4-5 hours.
• Allow to thaw for 15 minutes before serving!

5-INGREDIENT VEGAN ICE CREAM SNICKERS

Steps:

• Slice firm ice cream into 10 (amount as original recipe is written // adjust if altering batch size) 1/2-inch slices (see photo) and set on a parchment-lined baking sheet to freeze again until firm - about 30 minutes.
• In the meantime, prepare date caramel. Use above-linked recipe to make a larger batch, or place pitted dates (starting with ~16 as original recipe is written // adjust if altering batch size) in a food processor or high speed blender - if dried out, soak in warm water for 10 minutes and then drain beforehand.
• Mix until a creamy paste is formed, adding warm water to encourage it along. Limit amount of water added or it can get too runny. You're definitely going for a paste.
• Remove frozen bars from freezer and spread on 1 Tbsp caramel and a small handful of peanuts. Set back in freezer.
• Melt chocolate and coconut oil over a double boiler or in the microwave in 30 second increments. Set aside.
• Remove bars from freezer once set and use a spoon to drizzle the tops generously with chocolate. Work quickly, then set back in the freezer to harden - about 30 minutes.
• Transfer remaining chocolate to a shallow bowl or plate and reheat in microwave if it's gotten too firm.
• Once firm, remove bars from freezer once more and dip the bottoms in the remaining chocolate and brush away extra with the back of a spoon or spatula. Set back on parchment to freeze once more.
• Serve directly from freezer as they become soft when they set out. Will keep in the freezer for up to a couple weeks, though best when fresh.

VEGAN SNICKERS® ICE CREAM

Steps:

• Place ice cubes in a blender; add soy milk, peanut butter, carob powder, and agave nectar. Blend mixture until smooth and thicken.

VEGAN SNICKERS ICE CREAM

Steps:

• Add coconut milk to a saucepan over medium heat. Add sugar, stir and bring to a simmer. Continue whisking for 1-2 minutes.
• Remove mixture from heat and stir in the vanilla extract and xanthan gum. Whisk to combine.
• Transfer to a glass bowl and refrigerate until cooled. I left mine in the refrigerator for 6-8 hours and covered it with plastic wrap once it was no longer steaming hot.
• Once the mixture is thoroughly chilled, transfer into the pre-chilled bowl of your ice cream machine and mix according to manufacturer's instructions.
• Once the ice cream is nearly done add half of the caramel, chocolate flecks and peanuts. To make my chocolate curls I melted my chocolate first, let it cool and then ran a scraper over it to make the pieces more edible. This, however, isn't necessary.
• When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the chocolate flecks, peanuts and caramel in layers, swirling with a knife to slightly incorporate. I also added in a Vegan Snickers Bar, but this is also optional.
• At this point you can either consume it soft, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.