Delicious chocolate peanut butter ice cream topped with creamy peanut butter and encased in thick dairy-free chocolate. Basically an ice cream version of Reese’s peanut butter cups
PEANUT BUTTER ICE CREAM BARS THAT TASTE LIKE REESES!
Ever wondered what a Reese’s peanut butter cup would taste like if it had a baby with chocolate ice cream? I bet you’re imagining how good that would taste right? These peanut butter ice cream bars are a divine combination of creamy chocolate peanut butter ice cream with a thick layer of peanut butter completely covered in chocolate. They are so simple to make yet incredibly satisfying. A must for any peanut butter or Reese’s fans out there!
When I first trialled this recipe, I wanted to make them in the traditional peanut butter cup shape, so i used bun cases as their vessel. Once I had the recipe perfected however, I decided to create them using silicone moulds, as they are more sustainable than disposable bun cases, they hold their shape better, they make larger servings (important!) and all round they just look more fancy 🙂
WHAT ARE THE INGREDIENTS?
Any vegan-friendly chocolate of your choice will do fine for this recipe. I like to use a dairy-free “milk” chocolate, but feel free to use dark chocolate if you prefer. Or you could also try my recipe for homemade coconut milk chocolate.
Of course Reese’s are traditionally made with peanut butter, but feel free to get creative with the layers in this dessert. If you or someone close has a peanut allergy, you can substitute in any other nut butter you like such as almond, cashew or hazelnut. You could also go with seed butters such as tahini or sunflower seed butter for nut allergy sufferers.
The homemade ice cream for this recipe is made with a base of thick coconut cream and sweetened with maple syrup. Cacao powder is added to give a rich chocolate flavour along with peanut butter which also helps with the consistency of the ice cream.
THESE ARE THE STEPS
MELT THE CHOCOLATE ON A DOUBLE BOILER
Start by melting the chocolate in a large bowl over a double boiler. A double boiler (bain-marie) is basically a heated bath. It consists of adding water to a saucepan and bring it to a gentle simmer. The chocolate is then placed in a heat resistant bowl (that covers the entire circumference of the bowl), and allowing the steam from the simmering water to rise up and gently heat the chocolate, causing it to melt.
THE SILICONE MOULDS
The silicone moulds that I use for this recipe are a brand called Silikomart Professional, and the model is SF104 Silicone Mold, Cube 4 Ounce, 1.97 Inch x 1.97 Inch x 1.97 Inch High, 8 Cavities. I find all of their products to be high quality and I’ve had most of the moulds that I own by them for years. If you’d prefer to make this recipe without the moulds, you can also use bun cases lined on a bun tray in their place, bear in mind that the recipe would make more smaller cups as the volume of most bun trays is less than these particular silicone moulds.
Prepare your work surface by placing a silicone mat or some parchment paper own on it in order to catch any chocolate that may spill. Once the chocolate has melted, pour it into 4 of the silicone mould cavities. Carefully turn the mould upside down, holding it over the bowl used to melt the chocolate to catch the excess chocolate. Allow it to sit for a couple of minutes before flipping over and placing the moulds into the freezer to set for 5 minutes.
Repeat the above process for a second layer so that there is a thick coating of chocolate on all sides of the mould cavity. Set aside the remaining melted chocolate for later. Place the chocolate moulds back in the freezer to set for another 5 minutes.
Once set, remove the chocolate moulds from the freezer. For the first layer, divide the 6 tablespoons of peanut butter between the moulds.
Then prepare the chocolate ice cream by by first melting the cacao butter over a double boiler, the same method as used earlier with the chocolate.
Next add the coconut milk, peanut butter, maple syrup, cacao powder, melted cacao butter and vanilla extract to a high speed blender and blitz for a couple minutes until smooth and creamy.
Divide the chocolate ice cream between the 4 chocolate moulds, leaving about 1/2 a centimetre of space at the top for them to be topped off with chocolate.
Place the ice creams in the freezer for 1 hour.
Meanwhile re-melt the remaining chocolate back over the double boiler.
Get the ice cream from the freezer and pour the chocolate over the tops of the ice cream moulds to seal them off. Place the ice cream bars back in the freezer to set fully for at least another 3 hours.
Garnish with sea salt before serving. I like to leave the ice cream bars out at room temperature for about 15-20 minutes before eating them, as it gives the ice cream a chance to soften up a little!
WHY MAKE THIS RECIPE?
- Taste’s like Reese’s peanut butter cups!
- Peanut butter can be subbed for any other nut or seed butter.
- Plant-based and vegan-friendly
- Easy to make
- Free from any animal derived products
LOVE THIS RECIPE? HERE ARE SOME OTHER VEGAN RECIPES TO TRY
- Vegan Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches
- Vegan Chocolate Peanut Butter Fudge
- Vegan Peanut Butter Jelly Brownie Bars
- Vegan Peanut Butter Magnum Ice Creams
- Vegan Nut Butter Jelly Chocolate Cups
DID YOU TRY THIS RECIPE?
If you tried this recipe I’d love to hear how it went! Be sure to leave a comment below and if you love the recipe please give it a rating too! This will help get the recipe seen by more eyes here on google.
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Lastly, you can leave a picture and a comment on Pinterest so we can all see one another’s creations!
Vegan Peanut Butter Ice Cream Bars
- Silikomart Professional SF104 Silicone Mold, Cube 4 Ounce, 1.97 Inch x 1.97 Inch x 1.97 Inch High, 8 Cavities
- 11.1 oz vegan-friendly chocolate for coating
- 6 tbsp peanut butter for garnish
- 1 400ml can chilled coconut milk *see notes
- 3 tbsp peanut butter
- 3 tbsp maple syrup
- 2 tbsp cacao powder
- ¼ cup cacao butter
- 1 tsp vanilla extract
- sea salt for garnish
- Start by melting the chocolate in a large bowl over a double boiler.
- Place a silicone or parchment paper sheet on your work surface to catch any chocolate that may spill. Once melted, pour the chocolate into 4 of the silicone mold cavities. Carefully turn the mold upside down over the bowl to catch the dripping chocolate. Allow it to sit for a couple of minutes before flipping over and placing the molds into the freezer to set for 5 minutes.
- Repeat the above process for a second layer so that there is a thick coating of chocolate on all sides of the mold cavity. Set aside the remaining melted chocolate for later. Place the chocolate molds back in the freezer to set for another 5 minutes.
- Once set, remove the chocolate molds from the freezer and divide the 6 tablespoons of peanut butter between them.
- Prepare the chocolate ice cream by by first melting the cacao butter over a double boiler.
- Next add the coconut milk, peanut butter, maple syrup, cacao powder, melted cacao butter and vanilla extract to a high speed blender and blitz for a couple minutes until smooth and creamy.
- Divide the chocolate ice cream between the 4 chocolate molds, leaving about 1/2 a centimetre of space at the top for them to be topped off with chocolate.
- Place the ice creams in the freezer for 1 hour. Meanwhile re-melt the remaining chocolate over a double boiler.
- Pour the chocolate over the tops of the ice cream moulds to seal them off. Place back in the freezer to set fully for at least another 3 hours.
- Garnish with sea salt before serving.