These Snickers Ice Cream Cookie Bars were inspired by the new So Delicious Cashewmilk Ice Cream Bars. Those rewarding treats reminded me of some other frozen novelties that my dad and Tony love. You see, both of them are both dairy-free, but they fight cravings for the occasional Snickers bar. And in summer, Snickers ice cream bars beckon. I thought they would love this dairy-free, gluten-free, vegan version even more. They do, and as it turns out, so do I!
This post is sponsored by So Delicious Dairy Free in honor of their #frozenfridays campaign launching on social media this summer. The cool and creamy event will run from June 16th to August 18th, so stay tuned! The Snickers Ice Cream Cookie Bars recipe, photos, and product opinions shared here are honest and my own.
Let me tell you, these frozen treats are delicious and surprisingly easy to make. But if you’ve been following my recipes for a while, then you know that my novelty-making skills are less than stellar. I sometimes turn into a shaky, fumbling mess when trying to get those frozen treats just right. For example, how the chocolate is being poured on the plate in the picture below and not the Snickers ice cream cookie bars!
You get the idea though. And the joy of these dairy-free Snickers Ice Cream Cookie Bars really isn’t about the presentation. It’s about the amazing taste. Each bite contains tender, naturally gluten-free peanut butter cookies, dairy-free caramel, chocolate, and roasted peanuts. But the ingredient that brings it altogether is that amazingly rich, sweet, and fulfilling So Delicious Cashewmilk Ice Cream.
If you’ve ever asked me the best dairy-free products, than you’ve heard me profess my love for this frozen dessert. It’s not “just as good” as dairy ice cream. It’s better! I love the Creamy Cashew flavor in this recipe, but the Very Vanilla would be equally well. Or, you could go rogue with the Creamy Chocolate or Salted Caramel Cluster. Either way, your taste buds will be very grateful for So Delicious Cashewmilk Ice Cream.
Special Diet Notes: Snickers Ice Cream Cookie Bars
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, vegan, and vegetarian.
For nut-free Snickers ice cream cookie bars, substitute broken pretzels for the peanuts, sunflower seed butter for the peanut butter, and coconut ice cream for the cashew milk ice cream. It will be a different flavor experience, but delicious nonetheless!
- ¾ cup creamy natural peanut butter
- ½ cup packed brown sugar (can substitute coconut sugar)
- ¼ cup maple syrup
- 2 tablespoons dairy-free buttery spread
- ½ teaspoon vanilla extract
- ½ cup oats
- ½ teaspoon baking soda
- ⅛ teaspoon salt (omit if using salted peanut butter)
- 3 pints dairy-free ice cream (I use So Delicious Creamy Cashew Cashewmilk Frozen Dessert)
- ½ cup roasted salted peanuts
- ⅔ cup dairy-free caramel sauce (see the Caramel Sauce Note below)
- 1½ cups dairy-free chocolate chips (about 1 10-ounce bag)
- 1½ tablespoons coconut oil
- Preheat your oven to 350ºF and line a 9x13-inch baking dish with parchment paper.
- Place the peanut butter, sugar, maple syrup, buttery spread, and vanilla in a mixing bowl and beat with a hand mixer until smooth.
- Put the oats, baking soda, and salt (if using) in a spice grinder and process into a powder, about 1 minute.
- Add the oat mixture to the peanut butter mixture and stir to combine. It should be thick and a little crumble, but very cohesive when pinched together. If it's too dry (due to a dry peanut butter), add just a little more buttery spread.
- Firmly press the dough into your prepared baking dish. It will make a thin layer.
- Bake the cookie base for 10 to 12 minutes, or until it looks a little dry on top.
- Let the cookie base cool to room temperature, and then freeze it for 15 minutes or until cool.
- While the cookie base is chilling, remove the ice cream from the freezer to soften.
- Place the softened ice cream in your mixing bowl and beat with a hand mixer until smooth and creamy, but still thick and cold, like a dense soft serve.
- Scrape the ice cream over the cold cookie base and level out.
- Freeze for a few hours or until the ice cream is set.
- Drizzle on the caramel sauce and even it out. Evenly sprinkle on the peanuts.
- Freeze until completely set, at least 2 hours or longer.
- Place the chocolate in a microwave-safe bowl and heat in the microwave for 1 minute. Whisk thoroughly and add the coconut oil. Heat for 15 to 30 seconds more, as needed, and whisk thoroughly until completely smooth.
- Lift the frozen dessert out of the baking dish using the parchment paper, and set it on a cutting board. Peel the parchment paper from the sides. Cut the dessert into fourths horizontally and then into sixths vertically to get 24 bars about the size and shape of candy bars.
- Drizzle the bars with the melted chocolate and immediately return them to the freezer for 1 hour or more to set up.
- Individually wrap the bars in plastic wrap or put them in an airtight plastic bag in a single layer, and store them in the freezer.