Snickers Ice Cream Pops

 

Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Snickers Ice Cream Pops


Ingredients

Scale
  • For the caramel half
  • ¾ cup cashews, soaked for 4 hours
  • 1 ¼ cup soft dates (we use Medjool)
  • 2 Tbsp coconut oil
  • ¼ cup peanut butter
  • ¼ cup rice malt syrup
  • 2 Tbsp coconut cream
  • ½ tsp good-quality salt
  • For the Nougat half
  • 1 cup cashews (soaked 4 hours)
  • 1/2 cup coconut cream
  • ¼ cup coconut oil, melted
  • 2 Tbps rice malt syrup
  • 1 tsp tsp vanilla bean powder
  • 1/2 cup almond meal
  • For the coating
  • 50 grams vegan dark chocolate
  • 1 tsp coconut oil
  • Crushed peanuts

Instructions

  1. CARAMEL
  2. Drain cashews and rinse well. Add to a high-speed blender along with the remaining ingredients. Blend on high until very smooth, scrapping down sides of the blender if needed.
  3. Pour mix into a silicone loaf tin, then set into the freezer for an hour
  4. NOUGAT
  5. Drain cashews and rinse well. Add to a high-speed blender along with the remaining ingredients. Blend on high until very smooth, scrapping down sides of the blender if needed.
  6. Pour mixture on top of the frozen caramel mix. Use a spoon to smooth down the top, ensuring even consistency. Freeze overnight, or for at least 4 hours
  7. MAKE THE POPS
  8. Remove the hard frozen snickers loaf/slab from the freezer, and the mould, placing on a clean chopping board. Allow to defrost for 5 minutes before cutting.
  9. Using a hot and sharp knife, cut your loaf/slab into rectangles that will become the ice-creams (Cut as you would any loaf, across ways). Each slice should be about 2 cm thick. Insert a popsicle stick into each slice, and place on a baking-paper lined tray and into the freezer (until form again).
  10. Melt your chocolate and coconut oil in a heat-proof bowl over low heat. Once liquid, remove from heat and allow to cool and thicken for a few minutes.
  11. Remove snickers pops from the freezer. Dip the end of each snickers pop into the melted chocolate, and then into your crushed peanuts. Place back on the lined tray to set.
  12. Repeat with the remaining pops.
  13. Store pops in a air-tight container in the fridge for up to 2 weeks. Allow 5 minutes to defrost before devouring!

 

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Soul Bowl

Food Stories is a column in which Best of...

BIPOC Portraits: Turnip Vegan (An Interview with Todd Anderson)

BIPOC Portraits is a series in which Best of...

Vegan Unagi Don (Grilled Eggplant “Eel” Rice Bowl)

Food Stories is a column in which Best of...

Click here to view all of our latest recipes and articles.