Vegan Snickers Ice Cream

Homemade vegan snickers ice cream, which literally melt in your mouth. Chewy, crunchy, sweet, nutty, extra chocolatey and hinted with caramel flavors! And there is no baking required!

Ingredients

Ingredients
Servings:
Nougat Layer
g
Cashew Butter
g
Coconut Oil
g
Honey
tbsp
Grounded Almonds
tsp
Vanilla Extract
Caramel Layer
g
Coconut Cream
g
Maple Syrup
tbsp
Peanut Butter
tsp
Vanilla Extract
g
Roasted Peanuts
Caramel Sauce
g
Maple Syrup
g
Coconut Cream
tsp
Vanilla Extract
g
Roasted Peanuts
Chocolate Coating
g
Dark Chocolate
tbsp
Coconut Oil

Instructions

Preparing In The Kitchen
  1. Line an 20×20 cm square pan with parchment paper.
  2. In a small pot, melt together the cashew butter, coconut oil, and honey. Stir to combine. Stir in 1 teaspoon vanilla extract, almond flour, and salt until combined. The mix should be creamy and drizzly, but if it feels too runny, add 1 tablespoon flour. Spread the mix into the prepared pan. Sprinkle 100g peanuts overtop. Freeze for about 20 minutes, until firm.
  3. In a medium pot, combine the maple syrup and coconut cream and bring to a boil over high heat. Boil 8-12 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the peanut butter and the 1 teaspoon vanilla. Let the mix cool slightly, then pour over the “nougat” layer.
  4. Working with the same pot, combine the maple and coconut cream. Bring to a boil over high heat. Boil 7-11 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the vanilla extract. Pour the sauce over the first caramel layer, then sprinkle the remaining peanuts over the caramel. Freeze 1-2 hours, until the caramel is firm.
  5. Cut into 16 bars and freeze again for about 15 minutes.
  6. In a pot, melt together the chocolate and coconut oil, until smooth. Let cool 5 minutes. Cover each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes.

Preparing In The Kitchen
  1. Line an 20×20 cm square pan with parchment paper.
  2. In a small pot, melt together the cashew butter, coconut oil, and honey. Stir to combine. Stir in 1 teaspoon vanilla extract, almond flour, and salt until combined. The mix should be creamy and drizzly, but if it feels too runny, add 1 tablespoon flour. Spread the mix into the prepared pan. Sprinkle 100g peanuts overtop. Freeze for about 20 minutes, until firm.
  3. In a medium pot, combine the maple syrup and coconut cream and bring to a boil over high heat. Boil 8-12 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the peanut butter and the 1 teaspoon vanilla. Let the mix cool slightly, then pour over the “nougat” layer.
  4. Working with the same pot, combine the maple and coconut cream. Bring to a boil over high heat. Boil 7-11 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the vanilla extract. Pour the sauce over the first caramel layer, then sprinkle the remaining peanuts over the caramel. Freeze 1-2 hours, until the caramel is firm.
  5. Cut into 16 bars and freeze again for about 15 minutes.
  6. In a pot, melt together the chocolate and coconut oil, until smooth. Let cool 5 minutes. Cover each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes.

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