Vegan Snickers Ice Cream

Vegan Snickers Ice Cream!!

Three words: Snickers Ice Cream. Happy Birthday to me!

Cuisinart Ice Cream Maker | ice cream batter

Yes, it’s true. Yesterday was my 27th birthday and I couldn’t think of a better way to celebrate than with ice cream – my all-time favorite food group.

Don’t worry, I haven’t sold my soul to the egg and dairy devils just yet. I’ve kept this recipe vegan and as simple as possible. That way I can indulge with half the guilt and share it with all of you. Best community birthday present ever.

Vegan Chocolate Shavings

Speaking of best birthday present ever, I WON THIS CUISINART ICE CREAM MAKER in the Foodess’s giveaway! I had a suspiciously good feeling about it when I entered my name in the drawing and was absolutely floored when I received an e-mail from Jennifer notifying me I’d won!

I kicked, I screamed, I squealed. And then I responded with gratitude and my physical address. Once it arrived it was on. I wasted no time breaking it in with this luscious vegan snickers ice cream. I hope I’m doing Jennifer proud.

Vegan Snickers Ice Cream | minimalist baker

This ice cream is simple.

Coconut milk.
Raw sugar.
Vegan caramel sauce.
Bittersweet chocolate curls.
(And a vegan snickers bar for good measure)

That’s it! And it’s so rich and satisfying that I’d almost rather it than the actual candy bar. Or on second thought, maybe I’ll have both. Yeah, it’s my birthday so I’ll definitely be having both. Hooray!

Vegan Snickers Ice Cream |

The best part about this ice cream, besides it not requiring any exotic ingredients, is that it’s fairly hands off. Once you combine your base and let it cool, you let your ice cream maker do the work.

You can make this without an ice cream maker but it will likely affect the texture, making it icier and denser than it would be otherwise. But if it’s the flavor you’re going for anyways it doesn’t really matter. The bottom line is, you need to have this flavor combo in your mouth, STAT. Get to churning!

Vegan Snickers Ice Cream | via minimalistbaker.comVegan Snickers Ice Cream!! via Minimalist Baker #vegan

4.7 from 3 reviews
Vegan Snickers Ice Cream
Prep time
Cook time
Total time
Vegan coconut milk ice cream with vegan caramel sauce, roasted peanuts and bits of bittersweet chocolate.
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
  • 2 13.5 ounce cans full fat coconut milk (roughly 3 1/2 cups)
  • 1/2 - 3/4 cup raw sugar, depending on preferred sweetness
  • 1 tsp quality vanilla extract
  • 1 pinch xanthan gum (optional)
  • 1/2 cup vegan caramel sauce (subbing full fat coconut milk for the cream)
  • 2 ounces quality dark chocolate (non-dairy)*
  • 1/3 cup roasted salted peanuts
  1. Add coconut milk to a saucepan over medium heat. Add sugar, stir and bring to a simmer. Continue whisking for 1-2 minutes.
  2. Remove mixture from heat and stir in the vanilla extract and pinch xanthan gum. Whisk to combine.
  3. Transfer to a glass bowl and refrigerate until cooled. I left mine in the refrigerator for 6-8 hours and covered it with plastic wrap once it was no longer steaming hot.
  4. Once the mixture is thoroughly chilled, transfer into the pre-chilled bowl of your ice cream machine and mix according to manufacturer’s instructions.
  5. Once the ice cream is nearly done add half of the caramel, chocolate flecks and peanuts. To make my chocolate curls I melted my chocolate first, let it cool and then ran a scraper over it to make the pieces more edible. This, however, isn't necessary.
  6. When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the chocolate flecks, peanuts and caramel in layers, swirling with a knife to slightly incorporate. I also added in a vegan snickers bar, but this is also optional.
  7. At this point you can either consume it soft, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.

*Nutrition information is a rough estimate for one 3/4 cup serving. 

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    Happy Birthday and thank you for this!! I feel like it is my birthday with this recipe. I mean come on? It is crazy awesome. Like crazy, crazy awesome!! I love it!

  2. says

    Happy Birthday, Dana!!! Your ice cream sounds divine! My soul is already property of the egg and dairy devils, so I’ve never dreamed of vegan ice cream, but looks like you did it right! Xo Jenn

    • Dana says

      Ha! I kinda try and keep my ice cream recipes veg-friendly. I totally ate Dairy Queen last night though! Just have to keep such indulgences to a minimum :D Thanks again for the ice cream maker. Kinda made my month!

  3. says

    Congrats on winning the ice cream maker! That must have been a great birthday present, along with this incredible dessert. Snickers bars were my fave chocolate bar as a kid and I still love the salty peanut chocolate combo.

  4. says

    1. not going to lie, ice cream makers IN YOUR HOUSE are life changing. (dangerous, but life changing!)
    2. i was relieved to see that even if things are vegan around these parts, you’re still hitting up DQ for the good stuff ;)
    3. HAPPY BIRTHDAY. belated, but 27th bdays call for multiple day celebrations (that’s what I’ll be telling myself next month). hope the actual day was great and that the celebrating continues this weekend. blessings for a new year!!

  5. Adrienne Urban says

    Hey there. I am sharing this on my fan page right now. I shouldn’t — my readers are not going to be happy :). My kiddos have been BEGGING me to make this for them for a week……Take care!

  6. bakedalove says

    Unfortunately, I cannot have dairy and soy is also, for the most part, a no-go as well. This ice cream was delicious. Thank you so much for posting!

  7. Amber says

    this may seem like an odd question, but do you actually taste the coconut (seeing as you’re using coconutmilk)? because I really don’t like coconuts… sorry for being a bother… And would it be possible to use almondmilk instead?

    • Dana Shultz says

      It does taste a bit like coconut milk. If you’re looking to do a different base, I’d recommend cashews over almond milk because almond milk will make it a big block of ice (not enough fat content). See my vegan chai ice cream recipe for that method. Hope that helps!

  8. says

    Good post. I learn something totally new and challenging on blogs I stumbleupon on a daily basis.

    It’s always helpful to read through articles from other authors and use a little something from other websites.

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