Vegan Snickers Ice Cream Recipes

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.

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.

VERY CHOCOLATE ICE CREAM

Steps:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.