Cooperation with Sunday Natural

You absolutely have to try this delicious no churn protein snickers ice cream made with vegan vanilla protein powder, salted date caramel, roasted peanuts and covered in crunchy vegan chocolate. It’s the perfect treat for cozy winter afternoons!

It’s gluten free and requires no ice cream maker.

Ingredients for the protein snickers ice cream

For this cooperation with Sunday Natural* I have picked their organic bourbon vanilla protein powder* to be creative with. It’s made of brown rice, legumes and seeds and contains 8 essential amino acids, prebiotics, lots of fibre and no added sugars.

It’s a nice protein snack stirred into plant milk, but I noticed that it also works very well as an ice cream ingredient for the perfect texture – along with adding loads of nutrients!

I was also provided with their 100% raw peanut butter* which I used for the date caramel.

Along with protein powder and peanut butter, I used:

vegan whipped cream. Either it’s already whipped, like this* one that I use, or it’s whippable and you just whip it up before starting the recipe. You can also make whipped cream from a can of coconut milk, here you can read how to do that)
peanuts ( I like the roasted and salted ones)
dates (If they are very dry, you want to soak for an hour before blending)
vegan chocolate of your choice

How to make this no churn ice cream

It’s easy and fun, and you don’t need an ice cream maker. I’ll show you exactly how to do it in the video in the recipe card below.

What you do need is a blender for the date caramel. I use this stick blender* for this recipe, it works very well.

You’ll also need some ice cream molds, these here* are super easy to use , not expensive and come with wooden sticks. This mold makes 8 ice creams of 7cm x 4cm.

You can store the finished protein snickers ice cream in the freezer in an airtight container and take them out about 5 minutes before serving.