Almond Snickers Ice Cream Bars Recipe

of 16

Almond snickers ice cream bars serve

Almond snickers ice cream bars double boiler

Almond snickers ice cream bars bars

Almond snickers ice cream bars almonds

Almond snickers ice cream bars frozen

Almond snickers ice cream bars salt

Almond snickers ice cream bars baking

Almond snickers ice cream bars mix

Almond snickers ice cream bars coconut

Almond snickers ice cream bars blend

Almond snickers ice cream bars backed

Almond snickers ice cream bars first step

Easy almond snickers ice cream bars

Almond snickers ice cream bars for summer

Almond snickers ice cream bars recipe

Almond snickers ice cream bars

Almond Snickers Ice Cream Bars Recipe

Buy Now

I may have eaten the entire batch of these Almond Snickers Ice Cream Bars by myself. #noregrets These bars are literally everything. After a hot summer’s day they are an oasis of cool and creamy. They are nutty, crunchy, salty, sweet MAGIC BARS.

And guess what?!?! In case you weren’t already doing a happy dance, get ready to shoot out of your chair and start boogying. These bars are made out of whole foods!

I wouldn’t call these healthy, per se, but they are healthier than the store bought variety. The ice cream is an ultra creamy blend of coconut cream, cashews, and maple syrup. Then you’ll make a one ingredient caramel from sweet and sticky dates. Then you sprinkle on some toasted almonds (or peanuts, if you prefer) and slather the whole thing in rich dark chocolate. No preservatives, additives, or freezer burn. Just pure joy in the form of Almond Snickers Ice Cream Bars.

Here are some Almond Snickers Ice Cream Bars tips to get you started:

Tip #1: Know a good date when you see one.

Nowdays, dates can be purchased in almost any grocery store, but not all dates are created equal. The best ones are usually located in the produce department. They are plump and juicy and will create the best caramel. If your store doesn’t have dates in the produce section, check in the baking isle or with the dried fruit. These dates are usually more dry, but if you soak them in very hot water for about 10 minutes, they will soften right up and be recipe ready.

Tip #2: Patience is a virtue.

Waiting for the base of these bars to freeze is a sure test of self control! While painful, it is incredibly important. The ice cream base needs to be solid before the caramel can be properly spread across it. Then the caramel needs to be frozen solid before the bars can be coated in chocolate. If you jump the gun and skip the freezer time, the bars will be misshapen and very messy. For Instagram worthy results, stick to the recipe.

Tip #3: Give the nuts a good toast.

Toasting the nuts, might seem like an extra step, but it is well worth it. By toasting the nuts, their flavors are brought out and they become extra nutty. It also helps them to retain their crunch when frozen in the bars.

Ingredients for the snickers ice cream bar:

For the ice cream base:

• 1/2 cup raw cashews pieces, soaked for 4 hours
• 1/3 cup coconut oil
• 1/3 cup maple syrup
• 2 tablespoons honey
• 1 teaspoon vanilla
• pinch of slat
• 1 can coconut cream (not coconut milk), chilled in the fridge overnight

For the caramel:

• 2 cups pitted dates, lightly packed
• 2 tablespoons coconut oil
• pinch of salt
• 1 cup chopped almonds
• 10 oz. dark chocolate

Directions to prepare the snickers ice cream bar:

1. Preheat the oven to 350 degrees. Spread the chopped almonds out on a cookie sheet.

2. Bake for 8-10 minutes, or until the almonds are fragrant and golden brown. Remove from the cookie sheet and set aside.

3. Line a 9×9 inch baking dish with a parchment paper sling, so that the bottom is covered and the paper comes up two of the sides past the top of the dish. You will use this to lift out the bars.
   4. In a blender, combine the soaked cashews, coconut oil, maple syrup, honey, vanilla, and salt. Blend until smooth. Set aside.

   

   5. Add the chilled coconut cream to a bowl. Beat until soft peaks form.

   

   6. Fold in the blended cashew mixture.

   

   7. Pour it into the parchment lined baking dish. Transfer to the freezer and freeze 8 hours or overnight.

   

   8. Add the dates, coconut oil, and salt into the bowl of a food processor fitted with the S blade. Process until a smooth caramel forms, scraping down the sides as necessary.

   

   9. Remove the frozen ice cream base from the freezer. Spread the date mixture evenly on top.

   

   10. Sprinkle on the almonds.

   

   11. Choose a baking sheet that will fit in your freezer and lay level. Place a cooling rack on top of the baking sheet. Lift the bars out of the pan using the parchment. Cut them into bars and line them up on the cooling rack. Return to the freezer.

   

   12. In a double boiler, melt the chocolate. Set aside to cool to a lukewarm temperature. The chocolate should still be pourable, but not piping hot.

   

   13. Remove the bars from the freezer. Spoon the chocolate over the bars, letting it drip down the sides. Once they are covered, immediately return the bars to the freezer. Freeze for another 2- 4 hours to let the bars firm back up. Serve.

   

4. Continue to Content

   Yield: 14

   Almond Snickers Ice Cream Bars Recipe

   

   Print

   These bars are literally everything. After a hot summer’s day they are an oasis of cool and creamy. They are nutty, crunchy, salty, sweet MAGIC BARS.

   Prep Time 40 minutes

   Cook Time 12 hours

   Total Time 12 hours 40 minutes

   Ingredients

   For the ice cream base:

   • 1/2 cup raw cashews pieces, soaked for 4 hours
   • 1/3 cup coconut oil
   • 1/3 cup maple syrup
   • 2 tablespoons honey
   • 1 teaspoon vanilla
   • A pinch of salt
   • 1 can coconut cream (not coconut milk), chilled in the fridge overnight

   For the caramel:

   • 2 cups pitted dates, lightly packed
   • 2 tablespoons coconut oil
   • A pinch of salt
   • 1 cup chopped almonds
   • 10 oz. dark chocolate

   Instructions

   1. Preheat the oven to 350 degrees. Spread the chopped almonds out on a cookie sheet.
   2. Bake for 8-10 minutes, or until the almonds are fragrant and golden brown. Remove from the cookie sheet and set aside.
   3. Line a 9×9 inch baking dish with a parchment paper sling, so that the bottom is covered and the paper comes up two of the sides past the top of the dish. You will use this to lift out the bars.
   4. In a blender, combine the soaked cashews, coconut oil, maple syrup, honey, vanilla, and salt. Blend until smooth. Set aside.
   5. Add the chilled coconut cream to a bowl. Beat until soft peaks form.
   6. Fold in the blended cashew mixture.
   7. Pour it into the parchment lined baking dish. Transfer to the freezer and freeze 8 hours or overnight.
   8. Add the dates, coconut oil, and salt into the bowl of a food processor fitted with the S blade. Process until a smooth caramel forms, scraping down the sides as necessary.
   9. Remove the frozen ice cream base from the freezer. Spread the date mixture evenly on top.
   10. Sprinkle on the almonds.
   11. Choose a baking sheet that will fit in your freezer and lay level. Place a cooling rack on top of the baking sheet. Lift the bars out of the pan using the parchment. Cut them into bars and line them up on the cooling rack. Return to the freezer.
   12. In a double boiler, melt the chocolate. Set aside to cool to a lukewarm temperature. The chocolate should still be pourable, but not piping hot.
   13. Remove the bars from the freezer. Spoon the chocolate over the bars, letting it drip down the sides. Once they are covered, immediately return the bars to the freezer. Freeze for another 2- 4 hours to let the bars firm back up. Serve.

   Nutrition Information:

   Yield:

   14

   Serving Size:

   1
   Amount Per Serving: Calories: 345Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 69mgCarbohydrates: 40gFiber: 4gSugar: 32gProtein: 4g