Vegan Peanut Caramel Ice Cream Bars

A Summer Treat Rediscovered

My Favorite is Vegan Peanut Caramel Ice Cream Bars and Last summer, as the heat of July bore down on us, I decided to revisit an old favorite. I was craving something sweet and creamy but wanted to stay on the lighter side. The idea of Vegan Peanut Caramel Ice Cream Bars came to me while I was rummaging through my pantry. The blend of creamy peanut butter, rich caramel, and a crunchy chocolate coating seemed like the perfect way to cool off. I imagined these bars would bring a refreshing twist to our usual summer desserts.

Crafting the Perfect Bars

I started by soaking raw cashews, blending them into a silky base with coconut milk and soy yogurt. The vanilla bean paste added a touch of elegance, and the peanut butter gave it a nutty depth. As the mixture turned smooth and creamy, I poured it into a tin, my excitement building. Meanwhile, I prepared a luscious caramel layer, combining peanut butter and maple syrup with a sprinkle of sea salt. I spread this caramel over the frozen ice cream base and topped it with roasted peanuts before letting it freeze again. It was a bit of a waiting game, but the anticipation made it all the more rewarding.

A Delightful Transformation

When the bars were finally set, I dipped them in melted vegan chocolate. Each dip created a glossy, rich coating that looked too good to be true. I sprinkled a bit of sea salt on top for a final touch. The smell of the melted chocolate and the sight of the bars, now beautifully coated and ready to eat, were enough to make my mouth water. I couldn’t wait to taste them. The combination of the creamy ice cream, salted caramel, and crispy chocolate was even better than I had hoped.

Sharing the Joy

With the bars ready, I brought them out to our backyard, where we were having a small summer get-together. My friends and family were delighted by the sweet, creamy treats. Everyone was surprised by how rich and indulgent these bars were, despite being vegan. As we enjoyed these bars together, I felt a wave of satisfaction. These Vegan Peanut Caramel Ice Cream Bars not only hit the spot but also became a new summer tradition.

Chef’s Notes-Vegan Peanut Caramel Ice Cream Bars

• For the creamiest texture, make sure all the ingredients are well-chilled before blending. This includes the coconut milk, soy yogurt, and the soaking water for the cashews.
• If you’re short on time, use the quick soak method by boiling the cashews for 1 hour instead of soaking overnight. This will soften them enough for blending.
• Blend the ice cream base until it’s completely smooth. This step is crucial to avoid any graininess in your final bars.
• When spreading the caramel layer over the ice cream, ensure it’s evenly distributed to get a consistent flavor in each bite.
• When melting the vegan chocolate, use a double boiler to prevent burning. For an extra glossy finish, stir in a teaspoon of coconut oil with the melted chocolate before coating the bars.
• These bars can be stored in an airtight container in the freezer for up to 3 months. To avoid them sticking together, place parchment paper between layers.
• Enhance your bars with a sprinkle of sea salt just before the chocolate sets for a gourmet touch. Fresh berries or extra caramel sauce can also be served alongside for added indulgence.

Vegan Peanut Caramel Ice Cream Bars

5.0 from 1 vote

Dive into the ultimate summer treat with these Vegan Peanut Caramel Ice Cream Bars! Creamy, dairy-free vanilla peanut ice cream topped with a luscious salted peanut caramel and roasted peanuts, all encased in a thick layer of vegan chocolate. These bars are a nostalgic twist on a classic favorite, perfect for any occasion. You won’t believe how easy and delicious they are!

Course: Dessert, SnackCuisine: AmericanDifficulty: Easy

Print

Servings

Adjust servings

+

–

12

bars

Prep time

30

minutes

Cooking time

10

minutes

Calories

300

kcal

Resting Time

4

hours 

Total time

4

hours 

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Ice Cream Base

• 1 cup raw cashews soaked

• 1 can full-fat coconut milk chilled

• 1/2 cup soy yogurt or any plant-based yogurt

• 1/4 cup maple syrup

• 2 tablespoons creamy peanut butter

• 1 teaspoon vanilla bean paste or vanilla extract

• For the Caramel Layer

• 1/2 cup creamy peanut butter

• 1/4 cup maple syrup

• 1 tablespoon maca powder optional

• 1/4 cup plant-based milk any variety

• 1/4 teaspoon sea salt

• For the Topping and Coating

• 1/2 cup roasted peanuts chopped

• 2 cups vegan chocolate chips melted

• Sea salt for sprinkling

Directions

• Ice Cream Base Preparation – Soak the cashews in distilled water for 4 hours or quick soak in boiled water for 1 hour. Drain and rinse.
• Blending Ice Cream Base – In a high-speed blender, combine soaked cashews, chilled coconut milk, soy yogurt, maple syrup, peanut butter, and vanilla bean paste. Blend until smooth and creamy.
• Making Caramel Layer – In a mixing bowl, whisk together peanut butter, maple syrup, maca powder (if using), plant-based milk, and sea salt until smooth. Refrigerate until needed.
• Cutting Bars – Once set, remove from the freezer and lift out of the tin using parchment paper. Cut into 12 bars and return to the freezer.
• Final Freezing – Allow bars to sit for 10 minutes before serving or store in an airtight container in the freezer.

Equipment

• high-speed blender
• baking tin
• parchment paper
• mixing bowls
• whisk
• spatula
• double boiler

Nutrition Facts

• Calories: 300kcal
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 250mg
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 15g
• Protein: 6g
• Vitamin A: 0IU
• Vitamin C: 2mg
• Calcium: 4mg
• Iron: 10mg

FAQ- Vegan Peanut Caramel Ice Cream Bars

Can I use a different nut besides cashews?

Yes, you can substitute cashews with blanched almonds or macadamia nuts. Keep in mind that the flavor and texture might slightly differ.

What can I use if I don’t have maca powder?

If maca powder is unavailable, you can omit it or substitute it with a pinch of cinnamon for added flavor.

Can I use regular milk instead of plant-based milk?

This recipe is designed to be vegan, so using any non-dairy milk (like almond or oat milk) is recommended. However, if you don’t need to keep it vegan, you could use regular milk.

How long do these bars need to freeze?

The bars should freeze for a total of 4 hours: 2 hours after pouring the ice cream base into the tin and 2 hours after adding the caramel layer. For best results, freeze overnight.

Can I make these bars ahead of time?

Yes, these bars can be made ahead of time and stored in the freezer for up to 3 months. Just make sure to keep them in an airtight container to prevent freezer burn.