Description
Delicious vegan Mars ice cream bars that combine creamy coconut milk and almond-based ice cream with a rich date caramel center, all coated in smooth vegan chocolate. These homemade frozen treats offer a healthier, dairy-free alternative to the classic Mars bar, perfect for those craving something sweet and indulgent without animal products.
Ingredients
Scale
Ice Cream Base
- ¾ cup blanched almonds (soaked for 4 hours or 1 hour in boiled water, then rinsed and drained)
- 2 cups chilled canned coconut milk
- 2 medjool dates
- â…” cup coconut sugar
- 2 tablespoons coconut oil (solid)
- 1 tablespoon cacao powder
- 1 teaspoon vanilla bean paste
Caramel Layer
- 10 medjool dates
- ½ cup pure maple syrup
- 1 tablespoon coconut oil (solid)
- 2 tablespoons almond butter
- ½ teaspoon sea salt
- 4 tablespoons chilled canned coconut milk or evaporated coconut milk
Chocolate Coating
- 12 oz vegan chocolate
- 1 teaspoon coconut oil (solid)
Instructions
- Soak Almonds: Prepare the blanched almonds by soaking them in water for 4 hours, or alternatively soak in boiled water for 1 hour. Once soaked, rinse and drain well.
- Blend Ice Cream Ingredients: Add all ice cream base ingredients into a high-speed blender and blend until smooth and creamy with no lumps.
- Prepare Freezing Pan: Line an 11″x7″ baking pan with parchment paper ensuring all sides are covered to prevent leaks.
- Freeze Ice Cream Mixture: Pour the blended ice cream mixture into the prepared pan and freeze for 2 hours until firm.
- Make Caramel: In a high-speed blender, combine dates, maple syrup, coconut oil, almond butter, coconut milk, and sea salt. Blend until smooth and sticky to form the caramel layer.
- Add Caramel Layer: Remove ice cream base from freezer and evenly spoon the caramel mixture over it. Spread with a spatula to create an even layer. Freeze again for 6 hours or overnight until fully set.
- Cut Bars: Take the frozen ice cream slab out of the pan and cut into 12–14 bars. Place bars on a parchment-lined tray and keep frozen to prevent melting while preparing the coating.
- Melt Chocolate Coating: Gently melt the vegan chocolate and coconut oil together over a double boiler until smooth.
- Coat Bars with Chocolate: Using a fork to hold each bar, spoon melted chocolate evenly over all sides to coat. Return coated bars to freezer for 15 minutes to set the chocolate layer.
- Alternative Dipping Method: Or, transfer melted chocolate into a tall slim glass, insert two wooden cocktail sticks into each bar, and dip bars fully into chocolate. Freeze again to set.
Notes
- Soaking almonds softens them, making the ice cream base smoother and creamier.
- Use full-fat canned coconut milk chilled for the best creamy texture.
- The caramel is naturally sweetened with dates and maple syrup, providing a healthier alternative to traditional caramel sauces.
- Melt chocolate gently over double boiler to avoid burning and preserve smoothness.
- Keep bars frozen between steps to prevent melting.
- For best texture, allow the bars to freeze overnight after adding caramel.
