Vegan Ice Cream Bars – Peanut Butter & Chocolate

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5 from 1 vote

Vegan Ice Cream Bars - Peanut Butter & Chocolate

These Vegan Ice Cream Bars are made with just 7 ingredients, and only a take few minutes of prep (plus freezing time). These bars are easy to make and so much tastier and cheaper than store-bought! The filling is a mixture of plant-based yogurt, peanut butter, sweetener, and crunchy roasted salted peanuts, all coated in a chocolate shell!
My Notes:
Prep Time20 minutes
Total Time20 minutes
Meal Type: Dessert
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Seasonal (Hot Weather), Soy-Free
Ingredient: Chocolate, Peanut Butter
Servings: 4 large ice cream bars (or you can make 6 medium bars)
For the filling:
For the chocolate coating:
  • In a medium bowl, mix together the vegan yogurt, peanut butter, and vanilla. If you are using unsweetened yogurt or want your mixture sweeter, add agave or maple syrup to taste. (I used unsweetened yogurt and added 3 tablespoons of agave).
  • Line a large baking sheet with parchment paper. Scoop roughly 1/3 cup of the filling onto the parchment paper into a circle about 1/2 inch thick. Repeat to make 4 circles evenly spaced out. Press a popsicle stick into the filling, using a spoon to push the filling over the stick so that it is completely covered. Sprinkle the peanuts over the top of each circle and gently press the peanuts into the filling. Place the tray in the freezer and freeze until solid, about 4 hours or overnight.
  • When ready to coat the frozen bars, melt the chocolate chips and coconut oil in the microwave in 20-second increments, stopping to stir, and being careful to not burn the chocolate. Alternatively, you can melt the chocolate in a double boiler.
  • Dip or use a spoon to drizzle each bar in the melted chocolate and return to the parchment paper. Freeze again until the chocolate is set (it should take just a few minutes). Enjoy right away or store in the freezer in an air-tight container, separated by squares of parchment paper so that they do not stick to each other.
Vegan Yogurt Options: you can use any brand of vegan yogurt you like. I used Silk Almond Unsweetened Yogurt. If you use a sweetened yogurt, you can omit or use less sweetener to taste. 
Peanut Butter Substitutes: feel free to substitute peanut butter with any nut or seed butter such as cashew butter, almond butter, or sunflower seed butter. You can also omit or sub the peanuts with another roasted nut or seed.
Serving: 1large ice cream bar (recipe makes 4) | Calories: 583kcal | Carbohydrates: 47g | Protein: 11g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 185mg | Potassium: 382mg | Fiber: 3g | Sugar: 36g | Vitamin C: 8mg | Calcium: 132mg | Iron: 1mg
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