Raw Vegan Snickers Ice Cream Recipe
Today we are making a Raw Vegan Snickers Ice Cream Recipe! This is a favorite candy bar of mine – and I’ve been seeing a lot of Snickers Bar remakes throughout the blogging community recently. I’ll admit – the oozing date caramel, chewy nougat layer, roasted peanuts and melted chocolate coating was making me drool at the sight!
So I wanted to recreate my own version too. I didn’t want to go to the hassle of making multiple layers for an ice cream bar or a remake of the candy bar – it was one of those lazy days, not something for special occasions. But my sweet tooth was having a day! So instead, I made SNICKERS ICE CREAM – now this wasn’t your churn-with-an-ice-cream-maker or chill-for-five-hours type recipe – this is a no-churn, no-freeze recipe, where you use a banana ice cream base. No, it won’t taste like Ben & Jerry’s vegan ice creams. This is the quick version, the one that you have ready in ten minutes of whipping it up in your blender!
Why You’ll Love This Raw Vegan Snickers Ice Cream Recipe
Snickers Flavors: The base ingredients in this recipe are bananas, dates, peanut butter, and milk. Then chocolate chips and peanuts are added to mimic the different layers of the actual candy bar! Making healthier versions of popular flavors at home, using natural ingredients, is a great alternative to buying store-bought ice cream, since it contains a lot more nutrients and less sugar.
This recipe uses all the popular Snickers flavors of caramel, chocolate and peanuts in an ice cream flavor! It’s dairy-free and gluten-free with an ice cream base of frozen bananas, plus there’s no added sugar because dates and bananas contain a lot of natural sweetness already.
The addition of peanuts and chocolate chips provide a little bit of a crunch, just like the original Snickers bar has (like the crunchy peanuts inside the caramel layer and the chocolate coating on the outside)!
No Special Equipment Needed: We don’t need an ice cream maker to make this recipe, just one high speed blender! This makes the recipe more accessible if you don’t have an ice cream maker, so it’s the perfect treat on a hot summer day when you don’t want to pull out different pieces of kitchen equipment.
Substitutions
Frozen Bananas: Find just-ripe bananas that are starting to turn spotty. Peel and chop them, placing them in a freezer-safe container or Ziploc bag. Freeze them for at least 6 hours, preferably overnight. Once ready, add them to the food processor along with the rest of the ingredients. Do not substitute with another fruit.
Peanut Butter: Use natural peanut butter, which contains just one ingredient – peanuts! It should not have additional sugar, salt and oil added. In natural peanut butter, the oil rises to the top of the container, and you have to give it a good stir before using. You can find this natural peanut butter next to the peanut butter and sandwich spreads, or in the natural foods aisle of the grocery store.
Oat Milk: I like Suzie’s brand of oat milk, which just consists of oat milk and water on the ingredient label. I find that this oat milk is thinner in consistency but sweeter in flavor. You can use any brand of oat milk, or use another plant-based milk instead. Coconut milk, almond milk, cashew milk and soy milk will work too.
Medjool Dates: Medjool dates are the best for this recipe, because they are easy to blend. Slice them open, remove the pit, and add them to the blender. Deglet Noor dates can work as well, or any very soft variety of dates.
You can use an equal amount of pure date paste, raw coconut nectar or pure maple syrup instead for sweetness. Using dates does provide natural sweetness and fiber though, as opposed to pure liquid maple syrup.
Mix-Ins
Peanuts: Roasted peanuts will have more flavor than raw peanuts. However, you can use raw peanuts and lightly toast them at home to keep the recipe raw. You can find roasted peanuts at the grocery store, in the nuts or the snack aisle. Do not omit.
Semisweet Chocolate Chips: Check the ingredient label to make sure the chocolate does not contain any dairy products such as milk or milk powder. You can use a chopped chocolate bar, chocolate chunks, or mini chocolate chips as well. It can even be dark chocolate, for a slightly more bitter option. A fully raw recipe can be made using raw cacao nibs, which are like raw chocolate chips.
Raw Vegan Snickers Ice Cream Recipe Notes
- Want to turn this recipe into a smoothie flavor? Don’t freeze the bananas, and add a little more milk to thin it out as needed. Blend together the first five ingredients in the recipe card, until the desired consistency forms. You can even pulse in the mix-in ingredients until they are well-incorporated in the smoothie!
- If your blender is not strong enough for difficult-to-blend ingredients, then thaw the bananas at room temperature for some time before blending. Don’t wait until you can squish them with your finger – they’ll be too thawed out to make ice cream. However, just a little softer than straight-out-of-the-freezer will work.
More Vegan Ice Cream Recipes You’ll Love
Two-Ingredient Mango Ice Cream
If you make this Raw Vegan Snickers Ice Cream Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Raw Vegan Snickers Ice Cream Recipe
Ingredients
- 1 tbsp creamy peanut butter
- 2 medium frozen bananas peeled and chopped
- 2 tbsp oat milk
- ¼ tsp vanilla extract
- 3 medium Medjool dates pitted
Mix-Ins
- 1 tbsp roasted peanuts crushed
- 1 tbsp vegan semisweet chocolate chips
Instructions
- Blend together the first 5 ingredients in a food processor.
- You may have to stop it in between a couple times to scrape down the sides until a smooth ice cream consistency forms. If needed, add in a little more oat milk to help the blending process.
- Pour the ice cream mixture into a bowl.
- Stir in the peanuts and chocolate chips by hand.
- Enjoy right away!
