These delicious Snickers ice cream popsicles with vanilla protein powder, lightly salted date caramel, roasted peanuts and a coating of delicious vegan chocolate are a must-try. The perfect treat for cosy winter afternoons!
Completely no-churn and gluten-free too.
Ingredients for the Snickers ice cream popsicles
Whippable vegan whipping cream, which you whip up before gently folding in the protein powder. Taste and adjust the sweetness if needed, since the sweetness of vegan cream products can vary quite a bit.
Protein powder works wonderfully to perfect the texture of homemade ice cream. Not to mention all the extra nutrients that come along with it.
Peanuts. I like salted, roasted ones, but plain peanuts work just as well.
Dates, ideally fresh. If you’re using dried dates, soak them in water for an hour first, they’ll be much easier to work with.
Peanut butter for the date caramel.
Vegan chocolate of your choice. Dark chocolate from 60% cocoa is usually vegan and easy to find almost anywhere. You can also use vegan milk chocolate made with rice or oat milk for the Snickers ice cream popsicles.
How do you make Snickers ice cream popsicles without an ice cream maker?
It’s actually simple and fun. In the video below in the recipe card, I show you exactly how it’s done.
What you definitely need for these Snickers ice cream popsicles, though, is either a blender or an immersion blender.
You’ll also need an ice pop mould. I got these moulds here*, they’re affordable, come as two sets of 4 for 8 small Magnum-style ice cream bars, and include the wooden sticks too. The bars from this mould are 7 cm long and 4 cm wide.
This mould gets constant use in our house these days. This summer, several more vegan Magnum-style recipes in different flavours are coming, I promise.
Vegan Snickers Ice Cream Popsicles
Recommended Equipment
Ingredients
- 50 g dates
- 1 tablespoon peanut butter
- 80 ml water
- pinch of salt
- 125 ml vegan whippable cream
- 1 tablespoon protein powder
- handful of peanuts
- 200 g vegan 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.
Nutrition
FAQ
Do I need to temper the chocolate coating?
No, simply melted chocolate works better here too, since tempered chocolate sets too fast on contact with the cold ice cream and is harder to coat evenly.
Which protein powder works best?
A neutral or vanilla protein powder based on rice or legumes works well. It mainly helps create a creamier texture rather than adding a significant protein boost.
Can I use fresh dates instead of dried?
Yes, fresh dates are actually preferable, they blend more easily and give the caramel a softer consistency. If using dried dates, soak them in water for an hour first.
How long do the ice cream popsicles keep?
Up to two to three weeks in the freezer, well wrapped. Best to wrap them individually in cling film to prevent freezer burn.
If you like the taste of the snickers ice cream, you might also like my protein snickers shake.
