Vegan Snickers Ice Cream

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Stack of bowls with the top one filled with Vegan Snickers Ice Cream

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

Cuisinart Ice Cream Maker filled with homemade 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 for making our simple homemade ice cream recipe

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.

Batch of our Vegan Snickers Ice Cream recipe in an ice cream maker

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!

Batch of Vegan Snickers Ice Cream in a container

The best part about this ice cream, besides it requiring only easy to find 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!

Bowls stacked high with scoops of Vegan Snickers Ice Cream at the top
Scoops of Vegan Snickers Ice Cream in a bowl stacked on other bowls

Vegan Snickers Ice Cream

Vegan coconut milk ice cream with vegan caramel sauce, roasted peanuts, and bits of bittersweet chocolate.
Author Minimalist Baker
Stack of bowls with the top one filled with scoops of homemade Vegan Snickers Ice Cream
4.60 from 5 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 (3/4-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan, Vegetarian
Freezer Friendly 1 Week
Does it keep? Store in freezer.


  • 2 13.5-ounce cans full-fat coconut milk (2 cans yield ~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


  • Add coconut milk to a saucepan over medium heat. Add sugar, stir and bring to a simmer. Continue whisking for 1-2 minutes.
  • Remove mixture from heat and stir in the vanilla extract and xanthan gum. Whisk to combine.
  • 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.
  • Once the mixture is thoroughly chilled, transfer into the pre-chilled bowl of your ice cream machine and mix according to manufacturer’s instructions.
  • 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.
  • 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.
  • 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.

Nutrition (1 of 8 servings)

Serving: 1 three-quarter-cup servings Calories: 361 Carbohydrates: 27.3 g Protein: 4.1 g Fat: 28.6 g Saturated Fat: 23.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 36 mg Fiber: 2.8 g Sugar: 23.4 g

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My Rating:

  1. Beckett says

    So I’ve actually made this recipe loads of time. I can’t say enough good things about it!

    I don’t add any extra snickers bar as it already took so many steps to make it without an ice cream maker, and I’ve always left out the xanthan gum as it doesn’t say what purpose it serves, but I’m about to make this for the first time in an ice cream maker (delighted!) and would love to know what the xanthan gum adds?

    For anyone who’s curious, I use my own caramel sauce recipe and replace the “sugar” in this with coconut sugar as I can’t have regular sugar. And it’s overwhelmingly delicious every single time. Not to mention the vanilla base is just a great one to work with for any other mix-ins you might want to experiment with!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Beckett! Thanks so much for sharing! Xanthan gum makes it more creamy because it reduces ice crystal formation.

  2. Susanna says

    Hi! Just a quick question! I have the exact same ice cream machine and yesterday it was the first time using it. I was wondering if you also have same problem I had with it. Lots of rock hard ice cream were stuck to the sides of the bowl after churning… The ice cream was delicious!! but I was curios to see if that problem could be avoided somehow!!


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So when the churning bowl is really cold it can promote firmer ice cream on the sides. So I generally just let it set out for a while to thaw the remaining ice cream, or use a pie server or something thin to shave the hardened ice cream from the sides. Hope that helps!

      • susanna says

        I will try to do that!! I was just curious to see if this was something that was happening to me only! Good to know I was not doing anything wrong.
        Have a great week!

    • Jackie Dubill says

      I had the same issue. I couldn’t even get it to churn there was so much hard build-up within a minute. I tried holding the lid down and ended up breaking the plastic churning piece.

      In the end, we were able to hand mix it, pour it into a bowl and freeze.

      The flavor of the actual recipe is wonderful so we are hoping try again after I receive my new part. Love the flavor of the coconut milk and the vegan caramel.

      One other thing, the peanuts I bought, Planters Dry Roasted Peanuts, are NOT vegan. They have gelatin in them. So if you are a very strict vegan, check your peanut ingredients.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for sharing, Jackie!! That’s helpful. If it’s freezing that fast in the churner you may just be able to throw it in a container and freeze it, no churn!

  3. Jessica @ Citrus Blossom Bliss says

    This ice cream looks PERFECT!! I love Snickers so this is totally right up my alley :)

  4. Monalisa's perfect love says

    Coming back to say thank you for the recipe. i made this last Saturday for my princess, she totally loved it..

    coming back for more recipes soon

  5. Lionel 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.

  6. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  7. 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!

  8. 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!

  9. Chung-Ah | Damn Delicious says

    Happy birthday! What a wonderful way to celebrate. And those swirls of caramel – SWOON!

  10. natalie@thesweetslife 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!!

  11. Emma 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.

  12. Mary-Clay @ Cooking With the King says

    Happy birthday, Dana! This looks so wonderful! As always, your photos are gorgeous as well. I’m so impressed with every post.

  13. Foodess 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  14. Christine @ Gotta Eat Green says

    Oh wow.. this looks amazing! I don’t have an ice cream maker but I think even without one this would be amazing!

  15. dixya| food, pleasure, and health says

    Happy Birthday and Congrats on the ice cream maker :) :) so many things to celebrate and ice cream is a perfect way

  16. Tieghan 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!

  17. Katrina @ Warm Vanilla Sugar says

    I need to find a way for this to appear in my kitchen this weekend – heaven!

  18. Kim @ Hungry Healthy Girl says

    You had me at snickers! I love the ingredient list, too. I think it’s time to break down and buy an ice cream machine!!