Chocolate Peanut Butter Ice Cream Bars (Vegan)

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Introduction:

Indulge in the ultimate frozen dessert with our Chocolate Peanut Butter Ice Cream Bars (Vegan)! Perfectly balanced with rich chocolate and creamy peanut butter, these vegan ice cream bars are a delightful treat for any time of the year. Made with simple, wholesome ingredients, they’re free from dairy and packed with flavor. Whether you’re vegan, lactose-intolerant, or just a fan of delicious desserts, these bars are sure to satisfy your sweet tooth while keeping things plant-based.

Ingredients:

  • For the Peanut Butter Layer:
    • 1 cup natural peanut butter (smooth or crunchy)
    • 1/4 cup maple syrup or agave nectar
    • 1/4 cup coconut oil (melted)
  • For the Chocolate Layer:
    • 1 cup dairy-free dark chocolate chips
    • 1 tablespoon coconut oil (for melting chocolate)
  • For the Ice Cream Base:
    • 1 can (14 oz) full-fat coconut milk
    • 1/4 cup maple syrup or agave nectar
    • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Ice Cream Base:
    • In a mixing bowl, combine the coconut milk, maple syrup, and vanilla extract. Whisk until well combined.
    • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze until firm.
  2. Make the Peanut Butter Layer:
    • In a medium bowl, mix the peanut butter, maple syrup, and melted coconut oil until smooth.
    • Spread a thin layer of the peanut butter mixture in the bottom of a parchment-lined baking pan or silicone mold. Freeze until solid.
  3. Add the Ice Cream Layer:
    • Once the peanut butter layer is firm, spread a layer of the churned ice cream over it. Smooth the top and freeze again until the ice cream layer is solid.
  4. Prepare the Chocolate Layer:
    • In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together in 30-second intervals, stirring between each, until smooth.
    • Pour the melted chocolate over the frozen ice cream layer, spreading evenly with a spatula. Freeze until the chocolate is set.
  5. Cut and Serve:
    • Once the bars are fully frozen and the chocolate is set, lift them out of the pan using the parchment paper. Cut into bars and enjoy!

Serving and Storage Tips for Chocolate Peanut Butter Ice Cream Bars (Vegan):

Serving Tips:

  • Serve Straight from the Freezer: For the best texture, serve the ice cream bars directly from the freezer. If they’ve been in the freezer for a long time, let them sit at room temperature for a few minutes to soften slightly before cutting and serving.
  • Garnish for Extra Flair: Enhance the presentation by sprinkling crushed peanuts, a drizzle of extra peanut butter, or a sprinkle of sea salt on top of the bars before serving.
  • Pair with Fresh Fruit: Serve the bars alongside fresh fruit like berries or sliced bananas for a refreshing and balanced dessert.
  • Cut into Small Pieces: These bars are rich and indulgent, so cut them into smaller pieces or bars to manage portion sizes and make them easier to share.
  • Add a Dipping Sauce: For an extra touch, drizzle with a bit of extra melted vegan chocolate or a caramel sauce just before serving.

Storage Tips:

  • Freezing: Store the ice cream bars in an airtight container in the freezer to prevent freezer burn and to keep them fresh. They can be kept frozen for up to 2-3 months.
  • Separating Layers: To prevent the bars from sticking together, place parchment paper or wax paper between layers if you’re stacking them in the container.
  • Wrap Individually: For convenience, you can wrap each bar individually in plastic wrap or foil before placing them in the storage container. This helps keep them fresh and makes them easy to grab on the go.
  • Avoid Freezer Odors: Ensure the container is well-sealed to prevent the bars from absorbing any odors from the freezer.
  • Defrosting: If the bars are too hard to cut, let them sit out at room temperature for a few minutes to soften slightly before cutting.

    Variations for Chocolate Peanut Butter Ice Cream Bars (Vegan):

    1. Almond Joy Ice Cream Bars:
      • Ingredients: Add shredded coconut and chopped almonds to the peanut butter layer.
      • Instructions: Mix 1/2 cup shredded coconut and 1/4 cup chopped almonds into the peanut butter mixture before spreading it in the pan.
    2. Mint Chocolate Peanut Butter Bars:
      • Ingredients: Incorporate peppermint extract into the ice cream base.
      • Instructions: Add 1/2 teaspoon of peppermint extract to the coconut milk mixture before churning for a refreshing minty twist.
    3. Salted Caramel Peanut Butter Bars:
      • Ingredients: Swirl in vegan caramel sauce and sprinkle with sea salt.
      • Instructions: Drizzle vegan caramel sauce over the peanut butter layer before freezing, and sprinkle sea salt over the chocolate layer before it sets.
    4. Coffee Mocha Peanut Butter Bars:
      • Ingredients: Add instant coffee or espresso powder to the chocolate layer.
      • Instructions: Mix 1-2 tablespoons of instant coffee or espresso powder into the melted chocolate for a coffee-infused treat.
    5. Berry Swirl Ice Cream Bars:
      • Ingredients: Swirl in a berry compote or fruit puree.
      • Instructions: Gently swirl 1/4 cup of berry compote or fruit puree into the ice cream base before freezing to add a fruity flavor.
    6. Cookie Dough Peanut Butter Bars:
      • Ingredients: Add vegan cookie dough chunks to the ice cream layer.
      • Instructions: Fold 1/2 cup of vegan cookie dough chunks into the churned ice cream before spreading over the peanut butter layer.
    7. Spicy Peanut Butter Bars:
      • Ingredients: Add a pinch of cayenne pepper to the peanut butter layer.
      • Instructions: Mix 1/4 teaspoon of cayenne pepper into the peanut butter mixture for a spicy kick that complements the sweetness.
    8. Hazelnut Chocolate Peanut Butter Bars:
      • Ingredients: Use hazelnut spread in place of peanut butter.
      • Instructions: Substitute 1 cup of hazelnut spread for the peanut butter and add crushed hazelnuts for extra texture.
    9. Coconut Peanut Butter Bars:
      • Ingredients: Replace some of the coconut milk with coconut cream for a richer texture.
      • Instructions: Use 1/2 cup coconut cream and 1/2 cup coconut milk in the ice cream base for a creamier consistency.
    10. Banana Peanut Butter Bars:
      • Ingredients: Add mashed bananas to the ice cream base.
      • Instructions: Mix 1/2 cup of mashed ripe banana into the coconut milk mixture before churning for a banana-flavored ice cream.

Conclusion:

Our Chocolate Peanut Butter Ice Cream Bars (Vegan) offer a luxurious treat that’s both dairy-free and delicious. With a creamy peanut butter layer, rich chocolate topping, and a smooth ice cream base, these bars are a crowd-pleaser for vegans and non-vegans alike. Perfect for summer or any time you crave a sweet and indulgent dessert, these bars are easy to make and even easier to enjoy.

FAQ’s About Chocolate Peanut Butter Ice Cream Bars (Vegan):

  1. Can I use almond butter instead of peanut butter?
    • Yes, you can substitute almond butter for peanut butter. Just make sure the almond butter is smooth and not too runny to maintain the right texture in the bars.
  2. What can I use instead of coconut milk?
    • If you’re not a fan of coconut milk, you can use any other non-dairy milk, such as almond milk, soy milk, or oat milk. However, the creaminess might vary depending on the milk used.
  3. Can I make these bars nut-free?
    • To make the bars nut-free, you can use sunflower seed butter or tahini in place of the peanut butter. Ensure that the chocolate chips you use are also nut-free.
  4. How do I store these ice cream bars?
    • Store the bars in an airtight container in the freezer. They can be kept for up to 2-3 months. For best results, wrap individual bars in plastic wrap or foil to prevent freezer burn.
  5. Can I make these bars without an ice cream maker?
    • Yes, you can make the ice cream base without an ice cream maker. Simply pour the mixture into a freezer-safe container, freeze, and stir every 30 minutes until it reaches the desired consistency.
  6. How do I prevent the chocolate from cracking?
    • To prevent the chocolate layer from cracking when cutting, let the bars sit at room temperature for a few minutes before slicing. You can also slightly warm the knife to make cutting easier.
  7. Can I use a different type of sweetener?
    • Yes, you can substitute maple syrup or agave nectar with other liquid sweeteners like honey (if not strictly vegan) or a liquid stevia. Adjust the amount to taste.
  8. What can I use instead of coconut oil in the chocolate layer?
    • You can use vegetable oil, canola oil, or another neutral oil in place of coconut oil. The oil helps to thin out the chocolate for a smooth coating.
  9. Can I add mix-ins to the ice cream base?
    • Absolutely! You can fold in mix-ins like vegan chocolate chips, crushed nuts, or fruit chunks into the churned ice cream before freezing.
  10. What if my peanut butter layer is too runny?
    • If the peanut butter mixture is too runny, refrigerate it for a bit to thicken it up before spreading it in the pan. Make sure to use creamy peanut butter and ensure it’s well-mixed with the other ingredients.

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