Chocolate Peanut Butter Ice Cream Bars

Hello chocolate peanut butter ice cream bars! These are CHOCOLATE-Y, CREAMY and the perfect summer dessert to cool off on a hot summer’s day!

I eat lots of ice cream in the summer. Like, a lot. I feel as though everyone and their mother is currently doing some cleanse, detox or sugar elimination diet. Meanwhile, I’m over here eating some form of ice cream everyday for dessert and I wouldn’t have it any other way. I’m in a long-term, committed relationship with sugar.

In the past, I’ve tried sugar detoxes. I remember attempting a 7 day sugar detox a long time ago with one of my best friends and mid-week, I noticed how my nightly dessert time was swapped for tortilla chips and salsa, nachos or other salty foods, sometimes in excess because after all we’re all human and overeat sometimes when watching Netflix, tv etc. I was replacing my sugar cravings for salty snacks, that never satisfied my sweet tooth. If I want ice cream, I can’t fool my mind into thinking a savoury snack is ice cream. And you better believe that I can’t fool my mind into believing that a bowl of berries is just as much of a satisfying dessert as ice cream. I just can’t and won’t.

I have always listened to my body and what it craves. If I’m craving ice cream, nothing will satisfy me until I eat some damn ice cream. Recently, I received a comment from a reader asking me if I could make a sugar-free version of my cookie dough ice cream sandwiches. After reading that, I asked myself what is sugar-free ice cream? Nice cream made with bananas? Ice cream sweetened with dates? Well, sorry to burst your sugar-free bubble but fruit has sugar, and although it’s natural sugar, IT’ S STILL SUGAR. I prefer using sugar that is not refined like honey, maple syrup and coconut sugar in most of my recipes but that doesn’t mean that I have completely eliminated white sugar in my life. White sugar does some beautiful things like picture perfect macarons, luscious caramel and the caramelized burnt layer on creme brûlée to name a few. White sugar is also the main ingredient at my favorite dessert bar in Montreal – what else would you expect at a dessert bar?

Life is about moderation and I personally believe that eating is not rocket science. Diseases and allergies aside (which you should see a registered dietician for), what happened to eating what you want, when you want, the way we were created to do? Sure, a 7, 10 or 21-day detox can reset your taste buds, make you less bloated and make you feel great, but after that, are you going to stop eating ice cream forever? Are you going to decline froyo runs with you best friends? Will you pass up on birthday cake in your favorite flavour? Are you going to munch on rice cakes and hummus while everyone’s eating Christmas cookies? The choice is yours, but life is too short to deprive yourself of the things you love.

Back to the main attraction: chocolate peanut butter ice cream bars! These bars basically taste like a chocolate peanut butter cup but in ice cream form. These are not your typical ice cream bars since they have a crust layer made with oats and dates, and the base of the “ice cream” is made with coconut milk. They are a quick dessert to make in the summer when you’re just craving something sweet (keep in mind that the coconut milk needs to be refrigerated overnight so they do require a little prep). For those with allergies, these bars are also dairy and gluten-free.

You will need:

coconut milk

chocolate chips

peanut butter

rolled oats

dates

peanuts + mini peanut butter cups + chocolate chips

You need these ice cream bars in your life NOW!

Chocolate Peanut Butter Ice Cream Bars (makes 20 bars)

Filling ingredients:

  • 2 cans coconut milk, refrigerated overnight
  • 1/2 cup chocolate chips (dairy-free option: use dairy-free chocolate)
  • 1/2 cup peanut butter
  • toppings: peanuts, mini peanut butter cups, chocolate chips

Crust ingredients:

  • 2 cups rolled oats
  • 2 cups dates

Directions:

  1. Refrigerate 2 cans of coconut milk overnight.
  2. Make crust: Combine dates and rolled oats in a food processor or high-speed blender until a cookie-type batter forms (pro-tip: soak dates in warm water for 15 minutes if they are a little dense).
  3. Make chocolate peanut butter filling: In a pot over medium-low heat, combine coconut milk, chocolate chips and peanut butter. Mix until melted.
  4. Press crust mixture into a 9-inch square pan lined with parchment paper.
  5. Pour chocolate peanut butter filling over crust.
  6. Freeze for at least 6 hours or overnight. Slice and enjoy!

happy cooking,

Sarah

4 Comments on “Chocolate Peanut Butter Ice Cream Bars”

  1. I most certainly do need these in my life! These looks amazing. I especially love the oatmeal date base. I have been date obsessed lately !

  2. Hi, the recipe looks great (!) but I don’t understand why you need to refrigerate the coconut milk before-hand if you melt it to mix with the chocolate and peanut butter?

  3. Hi Brenna, thank you! It needs to be refrigerated overnight so you can just scoop out the coconut cream, not the coconut water. Having the coconut water will make it very liquidy.

  4. Thank you Patrick! The oatmeal date crust is my favorite too – versatile for many desserts:)

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