Description
Delight in these creamy, vegan Peanut Butter Ice Cream Bars, made with coconut milk, peanut butter, and vegan yogurt. Coated in peanut butter and rich dark chocolate with a sprinkle of sea salt, these homemade frozen treats are perfect for a refreshing indulgence anytime.
Ingredients
Scale
Ice Cream
- 180 g chilled canned full-fat coconut milk
- 100 g smooth peanut butter
- 60 g vegan yogurt
- 60 ml pure maple syrup
Coating
- 100 g smooth peanut butter
- 140 g dark chocolate
- Sea salt, to garnish
Instructions
- Prepare molds: Place the ice cream molds on a tray that fits into your freezer, ensuring stability for easier handling.
- Blend ice cream mixture: Add chilled coconut milk, smooth peanut butter, vegan yogurt, and pure maple syrup to a high-speed blender. Blitz until the mixture becomes smooth and creamy, scraping down the sides as needed to ensure even blending.
- Fill molds: Transfer the ice cream mixture into a piping bag and carefully pipe it into the molds. Alternatively, spoon the mixture in, though this may be messier. Insert a wooden lolly stick into each mold as a handle.
- Freeze until set: Place the molds in the freezer for 4 to 6 hours, or until the ice cream is completely frozen and firm.
- Unmold ice creams: Carefully remove the ice cream bars from their molds and place them on a parchment-lined tray. Return the tray to the freezer while preparing the coating.
- Melt peanut butter: In a heat-resistant bowl, melt the peanut butter over a double boiler until it becomes runny. Transfer the melted peanut butter to a tall glass for easy dipping.
- Coat with peanut butter: Dip each frozen ice cream bar into the melted peanut butter to coat evenly. Place the coated bars back on the tray and freeze for 10 minutes to set the coating.
- Melt chocolate: Melt the dark chocolate in a heat-resistant bowl over a double boiler until smooth. Transfer to a tall glass for dipping.
- Coat with chocolate: Dip each peanut butter-coated ice cream bar into the melted dark chocolate. Return the bars to the tray and chill in the freezer for another 10 minutes to set the chocolate coating.
- Garnish and serve: Drizzle any leftover melted chocolate over the bars and sprinkle with sea salt to enhance flavor. Serve immediately, or store the bars in an airtight container separated by parchment paper in the freezer for up to 3 months.
Notes
- Use full-fat canned coconut milk chilled for the creamiest texture.
- If you don’t have a high-speed blender, blend the mixture for longer to achieve smoothness.
- When melting peanut butter and chocolate, use gentle heat with a double boiler to avoid burning.
- Ensure ice cream bars are fully frozen before dipping to prevent melting.
- Store bars separated by parchment paper in an airtight container to avoid sticking.
