Velvety Vegan Peanut Butter and Coconut Ice Cream Bars with Chocolate Coating

These Vegan Peanut Butter and Coconut Ice Cream Bars offer a divine combination of creamy coconut milk, rich peanut butter, and luscious dark chocolate coating, creating a luxurious frozen treat that’s both indulgent and satisfying. Perfect for vegans and anyone looking to enjoy a decadent dessert without dairy, these ice cream bars boast a smooth texture and are beautifully complemented by a hint of sea salt.

Why You’ll Love This

These ice cream bars excel in delivering a rich, creamy texture thanks to the full-fat coconut milk and peanut butter, which also provide a delightful depth of flavor. The combination of sweet and salty elements guarantees a gourmet experience in each bite. Furthermore, the use of all-vegan ingredients makes this dessert a guilt-free pleasure for those following a plant-based diet.

Perfect Occasion

Ideal for summer gatherings, family barbecues, or as a refreshing treat after a meal, these ice cream bars can be enjoyed on any occasion. They’re also great for making in advance for parties or as a sophisticated homemade gift to impress friends and family who appreciate artisanal vegan desserts.

Decoration Tips

For an extra touch of elegance, sprinkle finely chopped nuts or coconut flakes over the chocolate coating before it sets. Alternatively, a light drizzle of caramel or additional melted peanut butter can add visual appeal and enhance the flavors.


  • For the Ice Cream:
    • 180 g chilled canned full-fat coconut milk
    • 100 g smooth peanut butter
    • 60 g vegan yogurt
    • 60 ml pure maple syrup
  • For the Coating:
    • 100 g smooth peanut butter
    • 140 g dark chocolate
    • Sea salt, to garnish


  1. Prepare the Molds: Arrange ice cream molds on a tray that will fit in your freezer.
  2. Blend Ice Cream Ingredients: In a high-speed blender, combine coconut milk, peanut butter, vegan yogurt, and maple syrup. Blend until smooth, scraping down the sides as needed to ensure even mixing.
  3. Fill the Molds: Transfer the ice cream mixture to a piping bag and pipe into the molds. Insert a wooden stick into each filled mold.
  4. Freeze: Place the molds in the freezer and freeze for 4-6 hours or until completely set.
  5. Prepare Peanut Butter Coating: Melt the peanut butter in a heat-resistant bowl over a double boiler until runny. Transfer to a tall glass.
  6. Coat the Ice Cream Bars: Dip each frozen ice cream bar into the melted peanut butter, then place them back on the parchment-lined tray. Freeze for 10 minutes to set the peanut butter.
  7. Melt Chocolate: Meanwhile, melt the chocolate over a double boiler and transfer to another tall glass.
  8. Final Coating: Dip each bar into the melted chocolate. Return to the tray and let set for another 10 minutes. Optionally, drizzle with remaining chocolate and sprinkle with sea salt.
  9. Serve or Store: Serve immediately or store in the freezer in an airtight container, separated by parchment paper, for up to 3 months.

Enjoy these sophisticated Vegan Peanut Butter and Coconut Ice Cream Bars, a perfect blend of sweet and salty that’s sure to satisfy your dessert cravings!

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