Description
Delight in these creamy, homemade Peanut Butter Ice Cream Bars, crafted with rich coconut milk, smooth peanut butter, and vegan yogurt, coated in luscious dark chocolate and a sprinkle of sea salt for an irresistible frozen treat perfect for warm days or anytime you crave a delightful dessert.
Ingredients
Scale
Ice Cream
- 180 g chilled canned full-fat coconut milk
- 100 g smooth peanut butter
- 60 g vegan yogurt
- 60 ml pure maple syrup
Coating
- 100 g smooth peanut butter
- 140 g dark chocolate
- Sea salt, to garnish
Instructions
- Prepare Ice Cream Molds: Place the ice cream molds on a tray that fits into your freezer to ensure stability when filling and freezing.
- Make Ice Cream Mixture: Add coconut milk, 100 g peanut butter, vegan yogurt, and maple syrup into a high-speed blender. Blitz until smooth and creamy, scraping down the sides as needed for even blending.
- Fill Molds: Transfer the creamy mixture into a piping bag and pipe it into the molds. Alternatively, spoon the mixture into molds carefully. Insert a wooden lolly stick into each ice cream to serve as a handle.
- Freeze Ice Cream: Place the filled molds into the freezer for 4 to 6 hours, until the ice cream is completely set and firm.
- Remove Ice Cream Bars: Carefully unmold the ice cream bars and place them back on a tray lined with parchment paper in the freezer until ready for coating.
- Melt Peanut Butter Coating: In a heat-resistant bowl, melt the remaining 100 g of smooth peanut butter over a double boiler until runny. Transfer melted peanut butter to a tall glass for easy dipping.
- Coat with Peanut Butter: Dip each frozen ice cream bar into the melted peanut butter, then set them back on the tray and freeze for 10 minutes to set the coating.
- Melt Chocolate Coating: Melt the dark chocolate in a heat-resistant bowl over a double boiler until smooth and glossy. Transfer to a tall glass for dipping.
- Coat with Chocolate: Dip each peanut butter coated ice cream bar into the melted chocolate. Place bars back on the tray and freeze for 10 minutes until the chocolate is set. Drizzle any remaining chocolate over the bars and sprinkle with sea salt for extra flavor.
- Storage and Serving: Serve the bars immediately or store them in an airtight container separated by parchment paper sheets in the freezer for up to 3 months.
Notes
- For best results, use full-fat canned coconut milk chilled overnight to achieve a creamy texture.
- You can substitute maple syrup with agave syrup or honey if not strictly vegan.
- Ensure peanut butter is smooth and runny for coating; if thick, gently warm it until pourable.
- Use a high-speed blender to fully emulsify the ice cream base for smoothness.
- Mold size and shape can be adjusted based on preference, just ensure lolly sticks fit comfortably.
- The double boiler melting method prevents burning the peanut butter and chocolate, ensuring a silky coating.
- Adding sea salt on top balances the sweetness and enhances the peanut butter and chocolate flavors.
