Servings:
pieces

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!
Prep Time:
30 min
Freezing Time:
180 min
Total Time:
210 min
Ingredients (Servings: pieces)
Nougat Layer
Cashew Butter
g
Coconut Oil
g
Honey
g
Grounded Almonds
tbsp
Vanilla Extract
tsp
Caramel Layer
Coconut Cream
g
Maple Syrup
g
Peanut Butter
tbsp
Vanilla Extract
tsp
Roasted Peanuts
g
Caramel Sauce
Maple Syrup
g
Coconut Cream
g
Vanilla Extract
tsp
Roasted Peanuts
g
Chocolate Coating
Dark Chocolate
g
Coconut Oil
tbsp
Preparing In The Kitchen
  1. Line an 20x20 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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