If you are craving a deliciously creamy treat that feels indulgent yet wholesome, look no further than this Peanut Butter Chocolate Coconut Milk Ice Cream Bars Recipe. It’s a delightful harmony of rich peanut butter, smooth coconut milk, and decadent dark chocolate, coming together in a cool, refreshing bar that’s perfect for any time you want a sweet escape. Each bite bursts with a velvety texture and just the right touch of sweetness, making these bars an irresistible frozen delight for peanut butter lovers and ice cream enthusiasts alike.
Ingredients You’ll Need
Getting the ingredient list right is the key to nailing the perfect texture and flavor balance in this Peanut Butter Chocolate Coconut Milk Ice Cream Bars Recipe. Each component plays a crucial role, from the creamy coconut milk that forms the luscious base to the pure maple syrup that lends natural sweetness, creating a melt-in-your-mouth experience.
- 180 g chilled canned full-fat coconut milk: This provides the rich and creamy texture that’s essential for the ice cream bars to be satisfyingly smooth and luscious.
- 100 g smooth peanut butter: Adds a nutty depth and richness that’s the star flavor of the recipe.
- 60 g vegan yogurt: Introduces a hint of tanginess and creaminess, enhancing the overall mouthfeel and balancing sweetness.
- 60 ml pure maple syrup: Serves as a natural sweetener, giving a gentle sweetness that complements the peanut butter beautifully.
- 140 g dark chocolate: Perfect for creating a rich, glossy coating that adds texture and contrasts with the creamy inside.
- Sea salt (to garnish): Just a sprinkle brings out the chocolate and peanut butter flavors by highlighting their natural nuances.
How to Make Peanut Butter Chocolate Coconut Milk Ice Cream Bars Recipe
Step 1: Prepare the Peanut Butter Ice Cream Base
First, whisk together the chilled coconut milk, smooth peanut butter, vegan yogurt, and pure maple syrup in a mixing bowl until the mixture is silky and fully combined. The key here is to get a uniform, creamy consistency without lumps, as this will set the stage for an irresistibly smooth frozen bar.
Step 2: Freeze the Mixture in Molds
Pour the peanut butter mixture evenly into your chosen ice cream bar molds or small paper cups. Insert sticks if your molds don’t come with them, then place the molds in the freezer until the ice cream solidifies, which generally takes about 4 to 6 hours or overnight for the best texture.
Step 3: Prepare the Chocolate Coating
While the bars are freezing, melt the dark chocolate gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning. This melted chocolate will be your luscious coating, so smoothness here is key for a perfect snap later.
Step 4: Coat and Garnish the Bars
Once the ice cream bars are fully frozen, remove them from the molds and dip each bar into the melted dark chocolate. Quickly sprinkle a pinch of sea salt while the chocolate is still soft to enhance flavor before setting the bars back on a lined tray and freezing again for about 15 minutes until the chocolate hardens.
How to Serve Peanut Butter Chocolate Coconut Milk Ice Cream Bars Recipe
Garnishes
A sprinkle of flaky sea salt or crushed roasted peanuts works wonders here to elevate the flavor and add a fun texture contrast. You could also drizzle some extra melted peanut butter or vegan caramel on top for a fancy touch that makes these bars party-ready.
Side Dishes
While these bars are delicious perfectly on their own, serving them alongside fresh berries or a light fruit salad adds a refreshing brightness that complements the richness magnificently. A dollop of coconut whipped cream can add extra creaminess if you want to impress guests even further.
Creative Ways to Present
Consider arranging the bars on a rustic wooden board adorned with chopped nuts and small bowls of dipping sauces like almond butter or chocolate ganache. Alternatively, you could chop the bars into bite-size pieces and serve them as part of an ice cream sundae bar for a fun and interactive dessert experience.
Make Ahead and Storage
Storing Leftovers
Leftover Peanut Butter Chocolate Coconut Milk Ice Cream Bars Recipe treats should be kept in an airtight container in the freezer. This prevents any freezer burn or unwanted flavors from seeping in and keeps them fresh for up to one week without compromising texture.
Freezing
These bars freeze beautifully, making them a perfect make-ahead dessert option. After dipping in chocolate and garnishing, freeze the bars flat on parchment paper before transferring to a sealed container, ensuring they don’t stick together and retain that perfect snap from the chocolate coating.
Reheating
Since these are frozen treats, reheating isn’t really recommended. However, if you want a softer texture, simply leave them at room temperature for 5 to 10 minutes before enjoying, allowing the peanut butter ice cream inside to soften slightly while the chocolate coating remains deliciously firm.
FAQs
Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but be sure to stir it well before measuring to get an even texture. Keep in mind that natural peanut butter might affect how creamy your bars turn out due to its lack of stabilizers, so the texture may be a bit different but still delicious.
Is it necessary to use full-fat canned coconut milk?
Absolutely! Full-fat canned coconut milk is essential for the creamy and rich texture that mimics traditional ice cream. Lower fat versions could make the bars icy rather than smooth and creamy.
Can I substitute the vegan yogurt with something else?
If you don’t have vegan yogurt on hand, you can try substituting it with a small amount of mashed banana or even silken tofu to keep the creaminess and body, but vegan yogurt gives the best tangy balance.
How do I avoid the chocolate shell from cracking too much?
Make sure the bars are very cold before dipping into the melted chocolate. Also, use tempered chocolate or add a tiny bit of coconut oil to achieve a smooth, shiny coating that’s less prone to cracking.
Can I make these bars nut-free?
Unfortunately, peanut butter is central to the flavor here, but for a nut-free version, you could experiment with sunflower seed butter or soy nut butter. Keep in mind this will change the taste and texture somewhat.
Final Thoughts
Trust me, once you make this Peanut Butter Chocolate Coconut Milk Ice Cream Bars Recipe, you’ll have a new favorite dessert in your repertoire that’s both simple and spectacular. It’s one of those recipes you’ll want to share with friends, savor slowly, and keep making time and again because it satisfies every craving for creamy, chocolatey, nutty goodness in one frozen bite.
Print
Peanut Butter Chocolate Coconut Milk Ice Cream Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4 large or 8 small bars
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
- Diet: Vegan
Description
Delight in these creamy, rich Peanut Butter Ice Cream Bars made with coconut milk, smooth peanut butter, and vegan yogurt, sweetened naturally with maple syrup, and dipped in dark chocolate for a decadent treat. Perfect for a refreshing dessert that’s both vegan and indulgent.
Ingredients
Ice Cream Base
- 180 g chilled canned full-fat coconut milk
- 100 g smooth peanut butter
- 60 g vegan yogurt
- 60 ml pure maple syrup
Coating
- 100 g smooth peanut butter (for coating)
- 140 g dark chocolate
- Sea salt (to garnish)
Instructions
- Prepare the ice cream base: In a mixing bowl, combine the chilled canned full-fat coconut milk, 100 g of smooth peanut butter, vegan yogurt, and pure maple syrup. Whisk thoroughly until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Freeze the mixture: Pour the ice cream base into molds or a lined tray shaped into bars. Freeze for at least 4 to 6 hours or until completely solid and firm enough to handle.
- Melt the chocolate and peanut butter coating: In a heatproof bowl over a pot of simmering water (double boiler method), melt the dark chocolate together with the remaining 100 g of smooth peanut butter until smooth and glossy. Stir occasionally to combine.
- Coat the frozen bars: Remove the frozen bars from the molds and dip each bar into the melted chocolate and peanut butter mixture, ensuring an even coating. Place the coated bars onto a parchment-lined tray.
- Garnish and set: Sprinkle a pinch of sea salt over the coated bars while the coating is still wet. Return the bars to the freezer for about 30 minutes to allow the coating to harden completely before serving.
Notes
- Ensure the coconut milk is well chilled to achieve a creamy texture in the ice cream.
- You may substitute vegan yogurt with any plant-based yogurt of your choice.
- Use a good quality dark chocolate with at least 70% cocoa for a rich flavor.
- Store the bars in an airtight container in the freezer to maintain freshness.
- Allow the bars to sit at room temperature for a few minutes before eating if they are too hard.
