Chocolate Peanut Butter Ice Cream Bars (Vegan)

Creamy, chocolate-coated, and packed with rich peanut butter flavor, these vegan Chocolate Peanut Butter Ice Cream Bars are a refreshing treat that’s simple to make and sure to impress. With just seven pantry-staple ingredients and a little freezer time, you’ll have a batch of deliciously decadent bars that rival any store-bought option.

Why You’ll Love This Recipe

These ice cream bars are:

• Completely vegan and gluten-free
• Made with simple ingredients you likely already have
• Easy to blend and freeze
• Naturally sweetened with dates and optional maple syrup
• Perfectly balanced with sweet, salty, and rich chocolate flavors
• Customizable with variations to suit different tastes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Ice Cream Base:

• 1 ¼ cup dairy-free milk (plain, unsweetened; almond milk recommended)
• 10 medjool dates, pitted (about 1 cup packed or 200 g)
• ½ cup natural peanut butter
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 1-2 tablespoons maple syrup (optional, to taste)

For the Chocolate Shell:

• 1 cup semi-sweet chocolate chips (ensure vegan/dairy-free if needed)
• 2 tablespoons coconut oil

Directions

1. If your dates are very firm or dry, soak them in boiling water for about 5 minutes and drain.
2. In a high-speed blender, combine the dairy-free milk, dates, peanut butter, vanilla, and salt. Blend until smooth with only small flecks of dates remaining.
3. Taste and adjust sweetness with maple syrup if needed.
4. Pour the mixture into popsicle molds and insert popsicle sticks. Freeze for about 6 hours or overnight until solid.
5. Line a baking sheet with parchment or wax paper. Melt chocolate chips and coconut oil in a microwave-safe jar or bowl in 30-second intervals (or over a double boiler), stirring until smooth.
6. Remove popsicles from molds (running under warm water helps) and dip each one into the melted chocolate. Allow excess to drip off and place on the prepared sheet.
7. Return bars to the freezer for 15-30 minutes to set the chocolate.
8. Enjoy straight from the freezer!

Servings and timing

Servings: 8 bars
Prep time: 20 minutes
Freeze time: 6 hours + 15-30 minutes for final set
Total time: Approximately 6 hours 20 minutes

Variations

• Nut-free: Swap peanut butter for sunflower seed butter.
• Less sweet: Reduce the number of dates or omit the maple syrup.
• Add-ins: Mix in crushed nuts, crushed cereal, or cacao nibs for added texture.
• Fruit twist: Blend in bananas or strawberries for a fruity flavor.

Storage/Reheating

Store the bars in an airtight container in the freezer for up to 1 month. Place parchment paper between layers to prevent sticking. These bars do not require reheating; enjoy them straight from the freezer. If too firm, let sit at room temperature for 2-3 minutes before eating.

FAQs

What kind of peanut butter works best for this recipe?

Natural peanut butter with minimal ingredients (just peanuts or peanuts and salt) is ideal for the best texture and flavor.

Can I use a different non-dairy milk?

Yes! Almond, oat, soy, or coconut milk all work well. Just choose an unsweetened variety.

Do I have to soak the dates?

Only if they are very dry or firm. Soaking softens them for smoother blending.

Can I use a banana instead of dates?

Yes, but the banana flavor will be noticeable. Adjust sweetness with maple syrup as needed.

What if I don’t have popsicle molds?

Use a silicone ice cube tray or small cups with sticks as a substitute.

How do I prevent the chocolate from hardening too quickly?

Work quickly when dipping and make sure the chocolate is warm and smooth. Adding coconut oil helps keep it fluid.

Can I make these sugar-free?

Yes, omit the maple syrup and use a sugar-free chocolate brand for the coating.

My bars are too hard. What went wrong?

They may need to sit at room temperature briefly before serving. Also, ensure the peanut butter used is creamy and not overly dry.

Can I make these without a blender?

A food processor may work, but the texture won’t be as smooth. A high-speed blender is recommended.

Can I substitute another nut butter?

Yes, almond or cashew butter works well, but will change the flavor slightly.

Conclusion

These vegan Chocolate Peanut Butter Ice Cream Bars are a must-try for any dessert lover. They’re creamy, rich, and just the right amount of indulgent. Perfect for hot days or when you’re craving a frozen treat, they’re also incredibly easy to make at home. With wholesome ingredients and endless customization options, this is a recipe you’ll come back to all summer long.

Print