Dairy-Free Snickers Ice Cream
Indulge in the creamy, nutty goodness of Dairy-Free Snickers Ice Cream—an irresistible homemade treat that’s perfect for satisfying your sweet tooth without the dairy. Made with a velvety base of full-fat coconut milk and almond milk, this plant-based dessert is naturally sweetened with maple syrup and features layers of indulgent flavors. Swirls of rich chocolate, gooey date caramel, and crunchy salted peanuts mimic the delectable layers of a classic Snickers bar. The recipe is simple to follow, requiring just 20 minutes of prep time before your ice cream maker works its magic. Whether served in cones, bowls, or straight out of the container, this vegan-friendly ice cream is the ultimate frozen dessert for summer or any time you’re craving a sweet treat. Perfect for those embracing a dairy-free lifestyle, this ice cream delivers all the decadence of a beloved candy bar with a wholesome twist.
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Recipe Information
Ingredients
- 1 can (14 oz) Coconut milk (full-fat)
- 1 cup Almond milk
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 0.5 cup Creamy peanut butter
- 0.5 cup Salted peanuts, chopped
- 0.5 cup Dates, pitted and chopped
- 2 tablespoons Cocoa powder
- 1 tablespoon Coconut oil
- 0.25 teaspoon Salt
Instructions
Begin by chilling your ice cream maker bowl in the freezer for at least 24 hours prior to making the ice cream.
In a blender, combine the coconut milk, almond milk, maple syrup, vanilla extract, and salt until smooth and well combined. This will be the ice cream base.
Pour the blended mixture into a saucepan and gently heat over medium-low until warm but not boiling. Stir occasionally to prevent it from sticking.
Remove from the heat and allow the mixture to cool for a few minutes. Then, blend in the creamy peanut butter until smooth.
Pour the mixture into the chilled ice cream maker and churn according to the manufacturer's instructions, usually around 20-25 minutes, until it reaches a soft-serve consistency.
While the ice cream is churning, prepare the chocolate swirl. In a small bowl, combine cocoa powder and coconut oil to form a smooth paste. Set aside.
Prepare the caramel-like dates by blending the pitted dates in a small food processor until a smooth paste forms. You may add a few drops of water if needed to aid blending.
Once the ice cream reaches the desired consistency, gently fold in the chopped salted peanuts and date paste for the caramel effect.
Transfer half of the churned ice cream into a freezer-safe container. Drizzle half of the chocolate mixture in swirls and then layer the remaining ice cream on top.
Drizzle the remaining chocolate mixture over the top and lightly swirl with a spoon or knife for a marbled effect.
Cover the container with a lid or plastic wrap, and freeze the ice cream for at least 2 hours to firm up.
Before serving, let the ice cream sit at room temperature for about 10 minutes for easier scooping.
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 250.5 g | 91% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 203.8 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 635 mg | 49% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2992 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
