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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


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. 



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


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.


  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.