Get ready to ditch store-bought ice cream for good. These Vegan Snickers Ice Cream Bars are rich, decadent, and perfectly creamy—and they stay smooth and easy to easy to bite into straight from the freezer (no icy or rock hard ice cream pops here). A dreamy peanut butter ice cream base gets coated in silky peanut butter caramel, then finished with a crisp chocolate shell. It’s the ultimate dairy-free dessert to keep stocked all summer long.

Close-up of a Vegan Snickers Ice Cream Bar with a bite taken out, showing creamy peanut butter ice cream, caramel layer, and chocolate shell, stacked on another fully coated bar with chocolate drizzle

The story behind these Vegan Snickers Ice Cream Bars is actually a fun one, so bear with me. It all started with a full-blown obsession with banana n’ice cream. I used to make big, beautiful bowls of banana soft serve (just frozen bananas blended up, if you’re not familiar), but there was always one problem—it melted way too fast…and if you tried to freeze it after blending, it turned rock-solid and lost all its creamy appeal.

I knew there had to be a way to create a healthy, vegan ice cream that stayed soft and creamy even after freezing for a significant period of time. So I started experimenting. My first test batch I poured the mixture into a loaf pan, froze it overnight, and when I cut into it the next day, I was shocked—the knife slid through it like butter. I dipped a few pieces in chocolate and took a bite. They tasted like Dilly Bars. My husband (who was my boyfriend at the time) said it was the best thing I’d ever made. He even gave them a special name—“Schwalmies,” a nod to my maiden name. This is the only one of my recipes he’s ever officially named, and I swear it’s what turned him from boyfriend to fiancé to husband. (Consider yourself warned if you make these for your significant other.)

From there, I got inspired to take the idea further—pouring the mixture into popsicle molds to create homemade, chocolate-covered ice cream bars. You know, like the ones I used to get at Disney World as a little kid that ended up more on my face than in my stomach. (Should I add the photo? Lol.)

When that test worked, I decided to get a little crazy and take it one step further. I dipped the bars in caramel before dipping them in chocolate, and just like that, the ultimate Vegan Snickers Ice Cream Bar was born. And voilà—here she is.

Watch Me Make Vegan Snickers Ice Cream Bars

My favorite part of this recipe—besides how insanely delicious it is—is how simple and wholesome the ingredients are. We’re talking dates, bananas, coconut cream, and peanut butter. No weird additives or hard-to-find ingredients, just real, whole foods that taste amazing and nourish you too. Thanks to the natural sweetness from the dates and bananas, this recipe is entirely fruit-sweetened. That’s right—no added sugar at all. Ice cream with zero added sugar? It sounds impossible, but I promise it’s not.

And the best part? It’s vegan, gluten-free, and incredibly easy to make. Just blend everything up, freeze it, whip up the 3-ingredient caramel, and dip it in chocolate. That’s it.

Healthy plant-based ice cream bar coated in dairy-free chocolate with a gooey caramel center, gluten-free and refined sugar-free.

Why You’ll Love This

Simple Steps - Just blend, pour, freeze, make the 3 ingredient caramel, melt the chocolate, and enjoy!
Naturally Sweetened - This is sweetened with just bananas and dates (I also use date sweetened chocolate chips) it give it a sweet and decadent flavor without the need for any added sugar.
Balanced Treat - To keep your blood sugar balanced and cravings satisfied, this ice cream is not only lower in sugar but has a mix of healthy fats, fiber, and a little bit of natural protein from the peanut butter. Dark Chocolate also adds some healthy fats and antioxidants too! (yes I just gave you permission to add more chocolate into your life).
Dietary Friendly - These Ice Cream Bars are completely vegan, gluten free, refined sugar free, and lower in sugar. If you are allergic to peanut butter you can easily swap 1:1 with another nut or seed butter that you prefer.

Healthy dairy-free ice cream bars with chocolate and caramel, refined sugar-free and easily nut allergy friendly.

What You’ll Need

Dates - The main natural sweetener in this recipe, dates bring a rich, caramel-like flavor while keeping the bars entirely refined sugar-free.
Bananas - Helps bind the ice cream bars while keeping them dairy-free and low in added sugars. Bonus: they’re also rich in potassium, vitamin B6, and prebiotic fiber—so you’re getting a nutrient boost with every bite.
Coconut Cream - The secret to that rich, velvety ice cream texture—without any dairy. Be sure to use full-fat canned coconut cream (not coconut milk) for the best results.
Peanut Butter - A key ingredient in both the ice cream base and the caramel layer. While its necessary to getting that “snickers” vibe if you’re allergic to peanuts or prefer a different flavor, swap it 1:1 with almond, cashew, or sunflower seed butter.
Date Syrup - The sweetener in the caramel. It also keeps the recipe completely sweetened by fruit.
Almond Milk - Helps to thin out the caramel without adding extra sugar.
Chocolate Chips - I use hu kitchen chocolate gems to keep it refined sugar free and vegan but feel free to use whatever chocolate you prefer or have on hand.
Coconut Oil - An important component that helps to create that chocolate shell. It makes the chocolate thinner, more glossy, and easier to dip the ice cream bars into.

How To Make

In a blender, add all the ice cream ingredients and blend until smooth and creamy.
Pour the mixture into popsicle molds and freeze overnight.
Once the pops are frozen, get ready to assemble by making the caramel. Whisk together the peanut butter, maple syrup, and coconut milk until smooth.
Remove the pops from the molds and place them on a wax paper-lined, freezer-safe plate. Dip each pop in the caramel (or spread it on top), then place back on the wax paper. Freeze for 30 minutes to let the caramel set slightly.
Melt the chocolate with the coconut oil and let it cool a bit—if it’s too hot, it can melt the pops. Dip each pop into the chocolate mixture, then place back on the wax paper and freeze until the chocolate hardens. Enjoy!

Recommended Tools

Homemade plant-based ice cream bars with chocolate and nut butter caramel, gluten-free and low in sugar, no refined sweeteners

Frequently Asked Questions

Do I need an ice cream maker?
Nope! These bars are no-churn and freezer-friendly. Just blend the ice cream layer, pour into the molds, and freeze!
Can I swap the peanut butter?
Yes — almond butter, sunflower seed butter, or tahini all work for a nut-free or flavor variation, but peanut butter gives that classic Snickers taste.
How can I get the pops out of the mold.
For easiest removal, use a silicone mold. If your’e using a plastic popsicle mold, run it under warm water for a few seconds until it easily pops out! If it melts a tiny bit, that’s ok! You’re going to freeze it again after dipping it in the caramel and chocolate.