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 cream that is meant to be whipped. If it doesn’t say so on the box, it will not work for this recipe.
- Peanuts ( I like the roasted and salted ones)
- Dates (If they are very dry, you want to soak for an hour before blending)
- Dark chocolate (check for ingredients, but most dark chocolates over 60 % are vegan). You can also use a vegan milk chocolate with rice milk or oat milk, you just have to adjust the melting temperature to 40-45°C (104-113°F) and the final temperature to 29-30°C (84-86°F).
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 ones* 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.
PROTEIN SNICKERS ICE CREAM
Recommended Equipment
Ingredients
- 50 g fresh dates (or dried ones soaked for 1 h)
- 1 tablespoon peanut butter
- 80 ml water
- pinch of salt
- 125 ml vegan whippable cream
- 1 tablespoon protein powder
- handful of peanuts
- 200 g dark chocolate
- 1 teaspoon cocoa butter
Instructions
- Blend dates, water, peanut butter and salt into a caramel-ly paste in a blender or with a stick blender.
- Whip the cream and slowly add protein powder while whipping.
- Layer the protein mix into the molds (about 3/4 full) and add the wooden sticks for the popsicles
- Top with peanuts and date caramel, then freeze for 2 hours.
- Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water. Melt the chocolate and the cocoa butter while stirring. It should not get warmer than necessary for melting.
- Fill the chocolate into a glass and dip the frozen ice creams.
- The chocolate firms up very fast, you can put them on parchment paper almost right away.
- Store in the freezer in an airtight container and remove 5 minutes before serving.
If you like the taste of the protein snickers ice cream, you might also like my snickers shake with espresso*.
If you like my protein snickers ice cream, you might also enjoy my other recipes in collaboration with Sunday Natural:
- Chagaccino
- Hemp bagels
- Fermented cashew blueberry cheese
- Earl Grey loaf cake
- Superfood burgers
- Chocolate and sea salt granola bars
- Lion’s mane matcha latte
- Hojicha latte
- Superfood pralines
- Hojicha ice cream mini cheesecakes
- Chocolate pudding
- Chia jam
- Matcha Pralines
- DIY spice rack
- Almond buckwheat granola clusters
- Matcha popsicles
- DIY yoga mat spray
