These dairy-free Snickers Ice Cream Bars taste like an indulgent treat but are made with healthier ingredients and added protein. With layers of peanut butter and banana ice cream, peanut butter caramel, crunchy peanuts and a rich dark chocolate shell, they’re the ultimate no-bake dessert for summer!
Snickers were always one of my favourite candy bars growing up, second to Reese’s of course. Although I haven’t had one in years, it’s still a flavour combination I love! So, when I found myself craving snickers ice cream, I decided to put my own spin on the ice cream bars and make my own using healthier ingredients!
After a few tries, I can say these bars are one of my favourite treats I’ve made! They’re chocolatey, packed with peanut butter and have layers of different textures – soft ice cream, chewy caramel, crunchy peanuts and a crispy chocolate shell. Perfection!
These ice cream bars are also gluten-free, dairy-free and boosted with some protein.
If you love anything snickers or peanut butter, you’re going to love this one!
Ingredients
- Banana: before you start this recipe, you’ll want to make sure that the bananas are frozen. The ripper the bananas are the sweeter your “ice cream” will be.
- Vanilla protein powder: For a boost of protein, we’re adding some protein powder to the ice cream. I used a plant-based protein powder (the one by Ritual is my favourite), but any vanilla protein powder will work. Just make sure that it’s one that you really like the taste of! If you wanted to make these bars extra chocolatey, you could try using chocolate protein powder instead.
- Coconut cream: coconut cream is the thick, solid part from the top of chilled, canned coconut milk. It helps to make the banana ice cream more creamy.
- Peanut butter: this is used in the ice cream, as well as the caramel layer. Use a natural peanut butter with only peanuts as the ingredients. Although it will change the flavour quite a bit, you can substitute with almond butter if needed or preferred.
- Maple syrup: to sweeten the peanut butter caramel.
- Dark chocolate: choose a dark chocolate with at least 70% cacao. I typically go for 80-85% cacao, but I like things a little less sweet.
- Coconut oil: this helps thin the chocolate coating and gives the peanut butter caramel the right consistency.
- Peanuts: you can’t have snickers without peanuts! This gives the bars a nice crunch as well. If you need an alternative to peanuts, chopped almonds would also work.
- Vanilla extract: for a little extra flavour.
- Sea salt: sea salt helps to bring out the rest of the flavours in the bars.
Find the full ingredient measurements and detailed instructions in the recipe card at the bottom of this post!
How to make protein snickers ice cream bars
There are a few components to this recipe, but don’t let that fool you – these bars are still easy to make. The hardest part is patiently waiting for them to freeze!
Step 1: Add all the banana ice cream ingredients to a food processor.
Step 2: Process ingredients until smooth and creamy, scraping down the sides as needed.
Step 3: Add the ice cream to a loaf pan and spread into an even layer. Place in the freezer for 15 minutes.
Step 4: Add peanut butter, maple syrup and coconut oil to a saucepan and heat until melted. Whisk well and then stir in the vanilla and salt.
Step 5: Pour the peanut butter caramel over the ice cream layer and spread out evenly.
Step 6: Sprinkle the caramel layer with peanuts. Cover the loaf pan with plastic wrap and freeze for at least 6 hours, or overnight.
Step 7: Remove the bars from the loaf pan and slice into 8 bars. Place on a baking sheet lined with parchment and return to the freezer.
Step 8: Melt the chocolate and coconut oil. Dip each bar in the chocolate and return to the baking sheet. Drizzle with extra chocolate and sprinkle with flaked sea salt if desired. Place back in the freezer for 20 minutes and then enjoy!
Storing
Once the chocolate coating has set, place the bars in an airtight container and store in the freezer for up to three months (but I honestly don’t think they’ll last that long!).
More no-bake dessert recipes
If you make these Protein Snickers Ice Cream Bars, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Protein Snickers "Ice Cream" Bars
Ingredients
Banana Ice Cream
- 3 medium bananas cut into coins and frozen overnight
- 1/2 cup vanilla protein powder
- 1/4 cup coconut cream*
- 3 tbsp natural peanut butter unsalted
- 1 tsp vanilla extract
Peanut Butter Caramel
- 1/2 cup natural peanut butter unsalted
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2-3/4 cup dry roasted peanuts
Chocolate Coating
- 300 g chopped dark chocolate
- 1 tbsp coconut oil
- flaked sea salt optional
Instructions
Banana Ice Cream
- Add all the ice cream ingredients to the bowl of a food processor. Process until smooth and creamy (this can take a few minutes), scraping down the sides with a spatula as needed. The mixture should be thick, however you can always add a little coconut milk if you find you need some liquid to get the mixture nice and smooth.
- Line a 9x5 inch loaf pan with parchment paper and spread the ice cream into an even layer using a spoon or silicone spatula. Gently tap the pan on the counter to get out any air bubbles. Place in the freezer for 15 minutes, or until the top is just set.
Peanut Butter Caramel
- In the meantime, make the peanut butter caramel. Add peanut butter, maple syrup and coconut oil to a small sauce pan. Heat over medium-low heat until liquid and then whisk well to combine. Remove from the heat and stir in vanilla extract and sea salt. Allow to cool for a few minutes.
- Remove the ice cream layer from the freezer. Pour the caramel over top and spread into an even layer using a spatula or by tilting the pan.
- Sprinkle the caramel layer with peanuts. Cover the pan with plastic wrap and freeze until set, at least 6 hours or overnight.
- Remove the loaf pan from the freezer and lift the ice cream out using the parchment paper. If the ice cream layer is set, slice into 8 bars. If not, return to the freezer. If it's too firm to cut, allow to thaw slightly on the counter until you can slice it into bars.
- Place the bars on a baking sheet lined with parchment paper and move to the freezer. It's important that the bars are completely frozen before dipping in the melted chocolate.
Chocolate Coating
- In the meantime, melt the chocolate and coconut oil in a double broiler or using a microwave, stirring every 30 seconds.
- Working quickly, use a fork to dip each bar in the chocolate coating, letting the excess drip off. I also like to use a spoon to help coat them. Return to the baking sheet and repeat with the remaining bars. If you have leftover melted chocolate, you can drizzle some over each bar. Sprinkle with flaked sea salt if desired and return to the freezer for 20 minutes.
- Enjoy immediately or store in the freezer for up to 3 months. Once completely frozen, allow to thaw 20-30 minutes before eating so that the ice cream can soften.
