Vegan Snickers Ice Cream

5 Minute Read

Written by Abby

 
Can’t buy me love but you can buy me ice cream--vegan snickers ice cream with a date caramel swirl that is😉 This no-churn homemade ice cream has a sweet potato base, with a swirl of creamy date caramel and  crunchy peanuts and chocolate chips throughout. Plus it's refined sugar free, paleo, and vegan! It doesn't get any better than that!  
 
buy dates online 
 
Grab a spoon and get to (no)-churning! Be sure to tag us on Instagram and Pinterest so we can see all your date-able recreations! 
 
 
buy dates online
 
 

buy dates online

 

Homemade Vegan Snickers Ice Cream

Vegan, Paleo, Refined Sugar Free

This recipe was created by our sweet friend Britt, The Banana Diaries. 

  • prep time: 25 minutes
  • cook (aka chill) time: 4-5 hours
  • total time: 4.5-5.5 hours

INGREDIENTS:
  • 14 ounces Japanese sweet potato, cooked + skin removed
  • ½ cup coconut cream
  • ¼ cup maple syrup (or medjool date syrup
  • 2 tsp vanilla extract
  • ½ cup vegan date caramel sauce
  • ½ cup peanuts
  • ½ cup vegan chocolate chips
 
DIRECTIONS:
  1. Line an 8” loaf dish with parchment paper.
  2. In a large food processor, blend the sweet potato until smooth.
  3. Add in coconut cream, maple syrup, and vanilla extract and puree until smooth.
  4. Pour the sweet potato ice cream batter into the baking dish.
  5. Sprinkle in the peanuts and chocolate chips on to the ice cream batter and mix in thoroughly.
  6. Place dollops of date caramel sauce on top of the sweet potato ice cream batter, and lightly swirl the caramel into the ice cream, making sure not to over-stir and lose the ribbons of caramel.
  7. Add any additional peanuts and/or chocolate chips on top if desired.
  8. Place the ice cream into the freezer to freeze for about 4-5 hours.
  9. Allow to thaw for 15 minutes before serving!  

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