Here's a recipe for Chocolate Peanut Butter Ice Cream Bars (Vegan) that are rich, creamy, and full of delicious flavor!
Ingredients:
For the Peanut Butter Ice Cream:
1 can (13.5 oz) full-fat coconut milk (chilled)
1/2 cup peanut butter (smooth or crunchy)
1/4 cup maple syrup or agave syrup
1 teaspoon vanilla extract
Pinch of salt
For the Chocolate Coating:
1/2 cup dark chocolate chips (vegan-friendly)
2 tablespoons coconut oil
1 teaspoon maple syrup (optional, for extra sweetness)
Instructions:
1. Prepare the ice cream base:
In a blender or food processor, combine the chilled coconut milk (use the solidified coconut cream portion), peanut butter, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Fill the molds:
Pour the peanut butter ice cream mixture into silicone ice cube molds or a mini muffin tin lined with paper cups. Use a spoon to level out the mixture and create an even layer. Freeze for at least 2 hours or until fully set.
3. Prepare the chocolate coating:
In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together in 30-second intervals, stirring in between until smooth. If you want the chocolate to be sweeter, add maple syrup to the melted chocolate and stir to combine.
4. Coat the bars:
Once the peanut butter ice cream bars are frozen, carefully remove them from the molds. Dip each bar into the melted chocolate, ensuring it's fully coated. You can also drizzle the chocolate over the top if you prefer a less coated bar.
5. Freeze again:
Place the coated bars back on a parchment-lined tray and return them to the freezer for another 15-20 minutes to allow the chocolate coating to harden.
6. Serve:
Once the bars are fully set and the chocolate is firm, enjoy your homemade Vegan Chocolate Peanut Butter Ice Cream Bars! Keep them stored in the freezer for up to 2 weeks.
These Chocolate Peanut Butter Ice Cream Bars are a sweet, indulgent, and satisfying treat perfect for a vegan dessert or snack!
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