Go Back
–+ servings
a cut open protein snickers ice cream bar.

Protein Snickers "Ice Cream" Bars

These dairy-free Snickers Ice Cream Bars taste like an indulgent treat but are made with healthier ingredients and have a boost of protein. With layers of creamy "ice cream", peanut butter caramel, crunchy peanuts and a rich dark chocolate shell, they're the ultimate no-bake dessert for summer!
Print Recipe Pin Recipe
Prep Time 30 minutes
Set Time 7 hours
Total Time 7 hours 30 minutes
Course Dessert
SERVINGS 8 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.

Notes

Coconut cream: chill a can of full-fat canned coconut milk in the fridge overnight. This helps to separate the cream from the liquid. When ready to use, remove the lid, being careful not to shake the can, and remove the thick cream portion. If you don't quite have 1/4 cup worth, feel free to use some of the liquid as well. 
Loaf pan: if you don't have a 9x5 loaf pan you can also use an 8x8 square pan. 
Did you make this recipe?Let me know how it was!