I’m not going to lie to you.
Most days, I would take my favourite green smoothie, full of green goodness and vitamins, over anything remotely processed without hesitation. But some days? Well, sometimes you just need a little creamy vanilla ice cream topped with smooth peanut butter and a sprinkle of crunchy chopped peanuts, all covered in chocolate, in your life. These bars are seriously good.
It’s a week until school starts again today, and I feel enervated just thinking about it. It’s been such a beautiful summer spent with those closest to me doing what I love most, and just the thought of getting up at too early an hour to even speak of makes me want to prolong summer for a few more years. I mean, what am I going to do when there’s no immediate access to healthy snickers ice cream bars if I’m feeling peckish?
Exactly. I know the title of this post is quite the oxymoron, but I’m almost positive that this is the healthiest frosty, rich vanilla-speckled ice cream slathered in soft, rich peanut butter and a myriad of peanut pieces dipped in deep, dark chocolate will ever be. The timid sweetness of the coconut milk vanilla ice cream and the powerful, daring punch of peanuts work so well huddled together under the shell of pleasantly cold and crunchy chocolate. Agave nectar gives the ice cream a touch of caramel-ish sweetness which ties everything together beautifully. Tantalising flavours swirl together to recreate that very familiar taste – you won’t even know it’s healthy. Promise.
I mean, who could resist that?! Sorry I’m not sorry.
healthy snickers ice cream bars (SCD, GAPS, candida diet, anti-candida diet, 21DSD)
Prep Time: 30 minutes (+ 3 hours chilling
Ingredients (makes 8 bars)
For the Ice Cream
- 1 can full fat coconut milk
- 2 tablespoons agave nectar
- 3 teaspoons vanilla bean paste or 2 whole vanilla beans, seeds only
For the Peanut Layer
- 5 tablespoons natural peanut butter, warmed until soft and gooey
- a handful of unsalted peanuts, roughly chopped
For the Chocolate Layer
- 12 ounces dark chocolate, melted
- 1 teaspoons coconut oil, melted
1. To make the ice cream, place all ingredients in to a bowl and whisk until well combined. If you have an ice cream maker, set it to ‘soft serve’ and make the ice cream. If you don’t, simply pour the mixture in to an 8×8 inch dish lined with plastic wrap and freeze for at least 3 hours. If using the ice cream maker, scoop the ice cream into an 8×8 inch dish lined with plastic wrap when it is done and freeze for at least an hour.
2. Take the ice cream out of the freezer. Spread your melted peanut butter over the ice cream in an even layer then sprinkle with the chopped peanuts. Put back in to the freezer for another 10-15 minutes. Take it out again and lift the mixture out of the dish. Unwrap the block of ice cream, then carefully cut it in half horizontally. Cut into four vertically to make eight equally sized bars.
3. Refreeze these bars while you prepare your chocolate! I like to melt mine over a double boiler, watching carefully to ensure it doesn’t burn. Add the coconut oil once the chocolate has melted completely. Make sure that you have a prepared baking tray lined with baking paper to place the dipped bars on, then take the bars out of the freezer.
4. Dip the bars in to the chocolate quickly, turning the bar round so that it gets an even layer of chocolate. Place on to the prepared tray, then repeat until all the bars are dipped. Once the chocolate has hardened, you can either place all of the bars in to an airtight container or wrap them in waxed paper individually to store. Re-freeze until ready to serve
5. To serve, take the bars out of the fridge and let them defrost in the fridge for 15-20 minutes. This way, the ice cream softens slightly so that they’re easier to eat! Enjoy!