Chocolate Peanut Butter Ice Cream Bars (Vegan)

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Stack of creamy vegan peanut butter ice cream bars coated in chocolate

Welcome back, friends! We’ve returned to the magical land of chocolate + peanut butter (one of our favorite places). This timeless combo has won the day YET again, this time in the form of creamy, decadent, salty-sweet vegan ice cream bars! 

They’re truly better than we ever could’ve imagined, and they just might replace your favorite store-bought bars. Just 7 pantry staple ingredients required. Let us show you how it’s done!

Dates, coconut oil, chocolate chips, peanut butter, vanilla, maple syrup, salt, and dairy-free milk

These AMAZING homemade ice cream bars have a creamy vegan peanut butter center made with dairy-free milk (we used almond), dates, peanut butter, vanilla, and salt.

Pouring dairy-free milk into a blender with dates and peanut butter

After blending up the ingredients and adjusting the sweetness to your personal taste, the mixture is ready to pour into popsicle molds and head into the freezer.

Pouring a creamy peanut butter mixture into an ice cream mold

After about 6 hours, they will be frozen and looking like ice cream bars. We know..the waiting game is hard. But these bars are SO WORTH IT!

Chocolate-dipped ice cream bar dripping into a jar of melted chocolate

The final step is making the chocolate shell. Melt some chocolate chips and add a little coconut oil (to make the chocolate layer a little melty — YUM!). Then dip the peanut butter bars in the chocolate and freeze again. Don’t worry…this time ice cream bars are just 15-30 minutes away!

Homemade peanut butter ice cream bars with chocolate drizzles and coatings

We can’t wait for you to try these ice cream bars! They’re:

Creamy
Chocolaty
Peanut buttery
Salty-sweet
Decadent
Refreshing
& Classic!

Make a batch now and you’ll be thanking yourself all summer long!

More Homemade Ice Cream Bars & Popsicles

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up photo of holding a creamy vegan peanut butter ice cream bar coated in chocolate

Chocolate Peanut Butter Ice Cream Bars (Vegan)

Creamy, decadent, chocolate-coated peanut butter ice cream bars. Undetectably vegan and made with just 7 pantry staple ingredients!
Author Minimalist Baker
Print
Five vegan chocolate peanut butter ice cream bars with chocolate chips and a bowl of melted chocolate
5 from 6 votes
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 8 (Bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 month (in the freezer)

Ingredients

  • 1 ¼ cup dairy-free milk (plain, unsweetened // we used almond)
  • 10 medjool dates (10 dates yield ~1 cup packed or 200 g), pitted
  • 1/2 cup peanut butter (natural)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1-2 Tbsp maple syrup (optional, for added sweetness)

CHOCOLATE SHELL

  • 1 cup semi-sweet chocolate chips (ensure vegan/dairy-free as needed)
  • 2 Tbsp coconut oil

Instructions

  • If your dates are very firm/dry, add to a bowl and soak in boiling water for ~5 minutes. Drain before using.
  • In a high-speed blender, combine the dairy-free milk, dates, peanut butter, vanilla, and salt. Blend on high until smooth and only small flecks of dates remain. Taste and adjust, adding maple syrup for additional sweetness (we added 1 Tbsp) or more salt for a more salty-sweet balance.
  • Divide mixture between popsicle molds (we used these) and freeze for ~6 hours, or overnight. When you’re ready to add the chocolate shell, line a plate or baking sheet with parchment or wax paper and make sure there is room for it to fit in the freezer. Let the popsicles thaw slightly at room temperature while you prepare your chocolate shell.
  • Add chocolate chips and coconut oil to a pint-sized glass jar (or small heat-proof mixing bowl) and microwave in 30-second increments until fully melted and creamy, stirring occasionally to aid in the melting process. Alternatively, melt over a double boiler on the stovetop. We melted the chocolate in a jar for easy dipping/coating!
  • Carefully remove the popsicles from the mold one at a time, running the mold(s) under warm water if needed to help loosen the popsicles. Working quickly, dip the popsicle in the jar of melted chocolate, tilting and rotating the jar as needed to evenly coat the popsicle. Lift the popsicle and let excess chocolate drip off before placing the popsicle onto the prepared plate/baking sheet. Repeat with remaining popsicles. You can also drizzle/pour the melted chocolate over the popsicle if not using a jar.
  • Return the bars to the freezer for 15-30 minutes to refreeze slightly, then enjoy! Leftover bars will keep for up to 1 month in the freezer. We recommend storing them in a container with parchment paper in between bars to prevent sticking.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 ice cream bar Calories: 322 Carbohydrates: 36.3 g Protein: 5.7 g Fat: 19.6 g Saturated Fat: 9 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 4.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 30 mg Potassium: 289 mg Fiber: 5.7 g Sugar: 29.1 g Vitamin A: 6 IU Vitamin C: 0 mg Calcium: 123 mg Iron: 2.2 mg

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Reader Interactions

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you’re enjoying the recipe, Alexandra. Thank you for sharing! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindusia, you pour the mixture into the popsicle mold, then add the popsicle sticks, and place in the freezer. Enjoy!

  1. Dana C. says

    We bought a pop cycle tray when some family visited, and then I saw this recipe and thought “why not?!” It was a hit! We’ll be making them often.

  2. Rachel says

    These were easy and great! Will definitely make again. I was really impressed with the texture (smooth like ice cream, not grainy like sorbet). I used oat milk and didn’t end up needing to add maple syrup.

    I didn’t have popsicle molds, so I used a silicone jumbo ice cube tray and toothpicks. The ice cube tray worked well and I liked having a smaller treat than a full popsicle, but next time I will buy popsicle sticks.

  3. Kat says

    Wow, these are unbelievable! So easy to make with minimal ingredients and super delicious. Thank you for the recipe, it’s absolutely my favorite now !

  4. Amanda says

    This was the first time I ever made popsicles before and I was extremely impressed with the taste and texture of these bars! Minimalist Baker recipes never disappoint!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thank you for making the recipe and taking the time to leave a review, Amanda! xoxo

  5. Margaret says

    Are these pretty soft even after being in the freezer for a bit (before taking them out of the molds)? I tried taking them out and they are still soft. I may need to just wait longer, but I am curious if they harden quite a bit. (I was excited to try taking them out sooner than you suggested!) Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret, They’ll be a little soft, but should firm up enough that they come out of the molds without trouble. Let us know how they turn out for you! xo

  6. Jill says

    Can’t wait to try these! I don’t tolerate dates well so thinking of swapping out for banana. Do you think that would work or do you have other suggestions? Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill, another reader mentioned subbing banana with success, though the banana flavor was noticeable. Another option would be to add more maple syrup, to taste. Let us know if you try it!

  7. Ricky Bobby says

    I am making these now. I weighed 10 dates and they come to 70g, not 200g (as stated in the recipe). Not sure which is correct but I’m going to stick with 70g and hope for the best.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ricky, the size of dates can vary. 200 grams is what we recommend for this one, but it will likely be okay (just less sweet) with 70 grams. Let us know how it turned out!

      • Ricky Bobby says

        They turned out pretty well. I added a banana in addition to the 10 dates and we were happy with the sweetness of the ice cream. I forgot to add the coconut oil to the chocolate, so we ended up with the chocolate being too thick. A pretty good first effort though.

  8. Jane River says

    These look AMAZING! I cant wait to make them! What can I substitute for the peanut butter? A couple of people in my family are intolerant, and its a shame for them to miss out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, bummer! You could sub another nut butter such as almond or cashew, but the flavor will differ. Hope that helps!

  9. Ipps says

    Sooo yummy! I replaced the dates with a super sweet banana, so didn’t add maple. I threw in a few strawberries as well & 1 T cocoa. Used coconut milk 10%(Costco). I sprinkled them with chopped candied walnuts. They did have a banana taste since that’s a stronger flavour than the peanut butter but it was super delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, we used these ones for this recipe. We’ve also used these in the past and they’re pretty, but can be a little finicky to get the sticks to stay straight. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elaine, Here is the popsicle mold we used for this recipe. We’re excited for you to try the ice cream bars! Let us know how you like them! xo