This healthy and vegan snickers ice-cream is so decadent with its delicious layers of peanut ice-cream, smooth caramel, crunchy roasted peanuts and a rich hard chocolate shell on top. So scrumptious you will never believe this ice-cream is healthy, dairy-free, gluten free and refined sugar free.

Why this is an healthy vegan Snickers ice-cream

Who could resist the legendary chocolate, caramel and peanut combo? There is a reason why we find this one so often in industrial candy bars and sweet treats. These flavors are respectively so delicious and their association is simply addictive. Although they are often associated with junk and sugar loaded foods, these ingredients are naturally not bad. Dark chocolate is packed with magnesium while peanuts contain proteins. So it’s time to change our vision of this ingredients and forget all our prejudices.

HELLO HEALTHY SNICKERS ICE-CREAM! Making a healthy version of vegan snickers ice-cream was a long time dream. Because I love ice-cream, I love snickers flavor, and I want to be able to treat myself without any guilt -and possibly with a second serving, please.

So why is this ice-cream healthy? First, because it contains only natural ingredients : no additives, no preservatives, no colorings, compared with most of the industrial ice-creams. By using unprocessed and quality ingredients, you make sure to keep most of the nutrients in your food, and get all the benefits. And good food = good mood.

Secondly, this ice-cream is dairy free. The milk in the cream is replaced by a mix of coconut milk and frozen banana, for a very smooth, rich and creamy texture. You can use either full fat or light coconut milk, but I recommend to use full fat for the best texture.

Then, this vegan snickers ice-cream is refined sugar free. In the caramel and the cream, we use medjool dates as a natural sweetener. Medjool dates are my favorite variety. They are very sweet, with a pleasant caramel flavor, and are super soft and juicy. Perfect to add texture and sweetness to any preparations.

Enough good reasons to give it try, isn’t it?

How to make a perfect caramel sauce

If you’re looking for a healthy and super easy caramel sauce, this one is for you. It’s ready in less than 5 minutes and absolutely delicious. This is my go-to recipe. I make this caramel recipe every time I need a sweet and yummy sauce. It has a runny and smooth texture, so it’s perfect to drizzle on your pancakes, toasts, cakes, ice-creams or any desserts.

This caramel sauce is so easy to prepare. All you need to do is to place all the ingredients in a high speed blender, and mix until perfectly smooth and creamy. You can adjust the quantity of coconut milk and water to get the perfect texture. If you want a thick caramel sauce, simply reduce the quantity of water.

The best thing about this sauce is that unlike most of the regular caramel sauces, it is totally refined sugar free! Finally a caramel you can (nearly) eat with a spoon! All the sweetness naturally comes from the dates, and I can promise you won’t taste the difference. I highly recommend to use Medjool dates for this recipes. The Medjool variety is very sweet, soft and juicy, so perfect to give the caramel sauce its creamy and rich texture.

You can keep the caramel sauce leftovers in an airtight glass jar stored in the fridge for up to one week. The sauce will thicken when it cools down. To bring it back to its runny texture, add a dash of warm water and quickly blend before using.

How to make ice-cream without an ice-cream maker

Making ice-cream at home is really life changing. Can you image, being able to make your own ice-cream whenever you want? OK that also could be very dangerous if you’re an ice-cream addict just like me.

One of the challenges for this recipe was to keep it very simple and without ice-cream maker, so that everybody can make it at home. All you need is a freezer and patience.

There are many ice-cream recipes that don’t require an ice-cream maker, but usually they ask you to stir the ice-cream every 30 minutes for hours. And I’m pretty sure you have better to do than staying at home looking after your ice-cream. But with this recipe, good news, you don’t have anything to do! You can place the ice-cream in freezer and forget about it for the next 6 hours, and voilà.

The secret to get a creamy ice-cream texture without frequent stirring is to use a mix of frozen bananas, coconut milk and peanut butter. Just like in a smoothie or nice cream, frozen bananas create a thick and rich texture. Coconut milk contains more fat than almond or soy milk, which is very important to emulsify the ice-cream and stabilize the global texture. More over, the fats contained in the coconut cream naturally solidly when they cool down, so perfect to firm the ice-cream. Finally, the peanut butter adds the ultimate touch of creaminess and delicious flavor.

Obviously, if you have an ice-cream maker at home, I recommend you to use it for this recipe. You will save a lot of time, which is very precious when you’re seriously craving an ice-cream.

Want more decadent vegan ice-cream? Check out these recipes

• Strawberry and basil coconut ice-cream
• Fudgey hazelnut chocolate popsicles
• Peanut butter brownie ice-cream
• Easy Granola yogurt popsicles

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Healthy Vegan Snickers ice-cream

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• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 20 minutes
• Yield: 4 – 6 servings 1x
• Category: dessert, treat

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Description

This “snickers” style ice-cream is dairy free, gluten free and refined sugar free. Totally decadent and delicious with its layers of peanut ice-cream, caramel and chocolate. 

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Ingredients

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Date caramel

• 5 pitted Medjool dates
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• a pinch of sea salt
• 1 tbsp melted coconut oil
• 2 tbsp warm water

Peanut ice-cream

• 100 g unsalted toasted peanuts for layering 
• 3 sliced and frozen bananas
• 4 Medjool dates
• 1/4 cup almond milk
• 1/4 cup peanut butter
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil
• 1 tbsp arrowroot or tapioca starch (optional)

Chocolate shell

• 2 tbsp melted coconut oil
• 1 tbsp maple syrup 
• 2 tbsp unsweetened cacao powder
• a pinch of sea salt flakes

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Instructions

Date caramel

1. Pit and roughly chop the dates. Place the dates in a high speed blender with coconut milk, vanilla extract and salt and blend until completely smooth, with no chunks remaining. 
2. Add the melted coconut oil and warm water and blend again to combine.
3. Place the caramel in a bowl and set aside at room temperature.

Peanut ice-cream

1. Line a rectangular 8x4x2,5 inches baking pan with parchment paper. 
2. Roughly chop half of the peanuts and set aside for ice-cream layering.
3. Place the frozen sliced bananas, pitted and chopped dates, almond milk, peanut butter and vanilla extract in a high speed blender. Blend until you get a perfectly smooth and creamy texture.
4. Add the arrowroot (optional) and the melted coconut oil and blend quickly to incorporate.
5. Assemble the ice-cream. Pour one third of the ice-cream mixture in the lined pan and tap to spread. Drizzle one third of the caramel and sprinkle a mix of chopped and whole peanuts. Repeat the process two more times until you’ve used all the ice-cream and caramel. If the caramel has become too thick, add a little warm water and stir for a runnier pourable texture.
6. Place in freezer to firm up for 6 hours or until the ice-cream is hard enough.

Chocolate shell

1. Mix the melted coconut oil, maple syrup and cacao powder in bowl. Stir until combined in a runny chocolate sauce.
2. When the ice-cream has harden enough, remove from the freezer and pour the chocolate sauce on top. Gently tap to spread and fully cover the surface of the ice-cream. Sprinkle sea salt flakes on top.
3. Return in freezer for 30 minutes to harden.
4. Remove the ice-cream from the freezer 10 minutes before serving to soften.

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Notes

1. If you have an ice-cream maker, you can absolutely use it to prepare the peanut ice-cream and considerably reduce the freezing time.
2. Arrowroot / tapioca starch are for texture and totally optional in this recipe. 
3. If your dates are dry and hard, soak them for 10 minutes in warm water to soften before using.
4. The caramel sauce will thicken while cooling down. Don’t hesitate to reblend or add a dash of warm water before using.

Recette version française

Glace vegan façon Snickers

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• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 6 heures
• Total Time: 0 hours
• Yield: 4 – 6 parts 1x
• Category: dessert, snack,

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Description

Cette délicieuse crème glacée façon “snickers” est sans produits laitiers, sans gluten et sans sucres raffinés. Totalement décadente avec ses couches de glace à la cacahuète, caramel et chocolat.

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Ingredients

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Caramel

• 5 dattes Medjool
• 110 g de lait de coco
• 1 c. à c. d’extrait de vanille
• une pincée de sel
• 1 c. à s. d’huile de coco fondue
• 2 c. à s. d’eau tiède

Crème glacée

• 100 g de cacahuètes grillées non salées pour l’assemblage 
• 3 bananes congelées
• 4 dattes Medjool
• 60 ml de lait d’amande
• 70 g de beurre de cacahuète
• 1 c. à c. d’extrait de vanille
• 2 c. à s. d’huile de coco fondue
• 1  c. à s. d’arrowroot ou de fécule de tapioca (optionnel)

Couverture en chocolat

• 2 c. à s. d’huile de coco fondue
• 1 c. à s. de sirop d’érable
• 2 c. à s. de cacao en poudre
• une pincée de fleur de sel

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Instructions

Caramel

1. Dénoyauter et hacher grossièrement les dattes. Placer les dattes dans le bol d’un blender avec le lait de coco, la vanille et le sel. Mixer jusqu’à obtenir une sauce caramel parfaitement onctueuse, sans morceaux.
2. Ajouter l’huile de coco fondue et l’eau tiède et mixer brièvement pour les incorporer au mélange. 
3. Placer le caramel dans un petit bol et réserver à température ambiante. 

Crème glacée

1. Chemiser un moule rectangulaire de dimensions 20x10x6 cm avec du papier sulfurisé. 
2. Hacher la moitié des cacahuètes et réserver pour l’assemblage. 
3. Mettre les bananes congelées, les dattes dénoyautées et hachées, le lait d’amande, le beurre de cacahuète et la vanille dans le bol d’un blender. Mixer jusqu’à obtenir une crème onctueuse et lisse.
4. Ajouter l’arrowroot (optionnel) et l’huile de coco fondue et mixer brièvement pour les incorporer. 
5. Assembler la glace. Verser un tier de la crème glacée dans le moule et bien répartir. Verser un tier de la sauce caramel au dessus et garnir d’un mélange de cacahuètes entières et concassées. Répéter ces étapes deux autres fois jusqu’à utiliser toutes les préparations. Si la sauce caramel a épaissie et est difficile à travailler, ajouter un peu d’eau tiède et mélanger avant de l’utiliser.
6. Mettre au congélateur pour 6 heures ou jusqu’à ce que la crème glacée ait durcie.

Couverture en chocolat

1. Mélanger l’huile de coco fondue, le sirop d’érable et le cacao en poudre dans un petit bol jusqu’à obtenir une sauce bien lisse et fluide. 
2. Une fois que la crème glacée a bien durcie, sortir du congélateur et verser la sauce chocolat au dessus. Tapoter légèrement pour la répartir et couvrir l’intégralité de la surface. Ajouter une pincée de fleur de sel au dessus. 
3. Placer au congélateur pendant 30 minutes pour que le chocolat durcisse.
4. Sortir la glace du congélateur 10 minutes avant de servir.

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Notes

1. Si vous disposez d’une sorbetière, n’hésitez pas à l’utiliser pour réaliser la crème glacée et réduire considérablement le temps de congélation.
2. L’arrowroot / fécule de tapioca aident à la texture mais sont totalement optionnels.
3. Si les dattes sont trop sèches et dures, les faire tremper dans de l’eau chaude pendant 10 minutes afin de les raffermir avant de les utiliser. 
4. Le caramel risque de s’épaissir en refroidissant. Ajouter un peu d’eau tiède et mélanger avant de l’utiliser pour lui rendre sa texture fluide.