Vegan Snickers Ice Cream Bars – Easy and Nutritious

Name: Vegan Snickers Ice Cream Bars
Prep time: 30 min
Total time: 30 min
Ingredients: 100 gr Cashews (soaked for at least 4 hours or overnight, then drained); 160 ml Full-Fat Coconut Milk (from a can, not light!); 2 tbsp Maple Syrup (or substitute with date syrup); 1 tsp Vanilla Extract; 1 pinch of Salt; 10-12 Small Dates (pitted); 3-5 tbsp Plant Milk; 3 tbsp Peanut Butter (unsweetened); 1 pinch of Salt; 2-3 tbsp Peanuts (salted roasted, roughly chopped); 100 gr Dark Chocolate (vegan); 1 tsp Coconut Oil (optional, makes the coating easier to slice)

May 25, 2025Melanie

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If you’re looking for a creamy, sweet summer snack that’s free from refined sugar and animal products, you’ll love these Snickers Ice Cream Bars! Packed with healthy fats and plant-based ingredients, they taste surprisingly close to the classic – just in a more nourishing version.

Whether you’re craving a guilt-free treat or want to impress your guests, this homemade vegan ice cream is easy to prep and full of satisfying flavor.

Why You’ll Love This Snickers Ice Cream Recipe

100% plant-based & naturally sweetened
Creamy cashew-coconut base
Peanut butter and crunchy peanuts bring Snickers vibes
Topped with dark chocolate for the ultimate snap
Free from refined sugar, dairy, and gluten

What’s inside these vegan snickers bars?

Cashew-Coconut Ice Cream Base

Cashews
Soaked cashews give this ice cream its creamy texture and mild, nutty flavor. Soaking for at least 4 hours (or overnight) softens them for easier blending and better digestion.
Alternative: Use blanched almonds or sunflower seeds for a nut-free version.

Coconut Milk
Use full-fat canned coconut milk for maximum creaminess. Avoid light versions, as they won’t give the same texture.

Maple or Date Syrup
Natural sweeteners with subtle caramel notes that enhance the Snickers flavor.

Vanilla Extract or Powder
Adds a warm, rounded flavor. Tip: Go for real vanilla – it makes a difference!

Salt
A pinch helps balance the sweetness and enhance flavors.

Naturally Sweet Date Caramel

Dates
The sticky base of the caramel layer rich in fiber and natural sweetness. Medjool or Deglet Nour are best. Soak if they’re dry.

Peanut Butter
Creamy, unsweetened peanut butter creates that classic Snickers taste.
Alternatives: Almond, cashew butter, or tahini can work but give a different flavor.

Plant Milk
Makes the caramel smooth and spreadable. Oat or almond milk are great options, but any plant milk works.

Salt

Crunchy Peanut Topping

Use roasted, unsalted peanuts for the signature Snickers crunch. Roughly chop and press lightly into the caramel layer.

Chocolate Coating

Dark Chocolate
Choose vegan chocolate with at least 70% cocoa.

Coconut Oil (Optional)
Helps the chocolate set softer and makes slicing easier after freezing.

How to Make Vegan Snickers Ice Cream

Kitchen Tools You’ll Need

High-speed blender or food processor
Small rectangular baking dish (approx. 15×20 cm)
Parchment paper
Small saucepan or double boiler
Spoon or spatula
Cutting board and sharp knife

STEP 1: Make the Creamy Ice Cream Base

Soak cashews for at least 4 hours or overnight. Drain and blend with coconut milk (only the cream), syrup, vanilla, and salt until smooth and creamy. Add 1–2 tbsp plant milk if needed to blend.

Pour into a parchment-lined baking dish and smooth out the surface. Freeze for about 30 minutes until slightly firm.

STEP 2: Prepare the Date Caramel

Blend pitted dates, peanut butter, plant milk, and a pinch of salt into a thick, spreadable caramel. Adjust milk as needed.

Spread evenly over the semi-frozen ice cream base.

STEP 3: Add the Peanut Crunch

Roughly chop peanuts and sprinkle over the caramel layer. Press them in gently. Return to freezer for 30 more minutes.

STEP 4: Slice and Coat with Chocolate

Remove the frozen mixture from the freezer and let sit at room temperature for 5–10 minutes. Lift out of the pan using the parchment paper and place on a cutting board.

Slice into bars with a sharp knife. Melt the chocolate with coconut oil (optional) using a double boiler. Dip or drizzle the chocolate over each bar and let set.

STEP 4: Serve or Store

Enjoy immediately or return to the freezer in an airtight container. Let bars thaw for 3–5 minutes before serving.

Serving & Storage Tips

Best served slightly thawed (after 5 minutes at room temp)
Store in an airtight container in the freezer for up to 2 weeks
Great for prepping ahead for gatherings or hot days

FAQ – Vegan Snickers Ice Cream Bars

Can I make this ice cream without cashews?
Yes, use soaked almonds or sunflower seeds instead. Or make a simpler version with just 250 ml full-fat coconut milk.

Do I need to use coconut oil in the chocolate?
No, but it helps keep the chocolate from cracking when slicing.

Which dates are best for the caramel?
Soft varieties like Medjool or Deglet Nour work best. Soak dry ones in hot water first.

Can I use silicone molds instead of a baking dish?
Absolutely! They’re perfect for creating small, snack-sized portions.

What’s a good alternative to peanuts?
Try chopped almonds, hazelnuts, sunflower seeds, or even puffed quinoa for a nut-free crunch.

More delicious plantbased summer snacks you’ll like:

Did You Enjoy This Recipe?

I would love to hear your feedback! If you give this recipe a try, please leave a comment with a ⭐ rating. Are you active on Instagram? If you post a picture of this recipe, be sure to tag me @plantiful.heart so I can see your creation!