Healthy snickers ice cream bar is everything you would want in a snickers bar copy-cat. Healthy ice cream, sweet caramel, “nougat” base, all wrapped in creamy dark chocolate. This no-bake snickers ice cream bar copycat is so simple to make too!
I’m really hoping I’m not jinxing myself by saying that I think we’re finally making it into spring here in Madison. Being able to finally enjoy the outdoors has been amazing. Anytime it starts to get just a little bit warmer, my mind always slips to the water and boating season.
My parents own a boat that we take out on the Mississippi all summer long, and into the early Fall. We’re not the water sports sort of family, so we spend our time drinking, eating and chatting. The best way to spend your summer days, I believe.
There’s one place on the water we almost always stop that has a freezer cooler full of tasty sweet treats. My go-to is usually the giant ice cream cookie sandwich, but on occasion, I love the Snickers ice cream bar.
So in honor of it starting to get consistently warmer here, I decided to make this sweet, cool treat.
First steps in making a healthy snickers ice cream bar
If you were following along last week, you would have seen recipes for 3 ingredient banana ice cream, and healthy caramel sauce. In both of these posts I mentioned that I would be sharing a recipe for a way to use them together.
Well, here it is!
You’ll need to make both of these recipes {that are under 15 minutes} before you can make this healthy snicker ice cream bar.
Chocolate and “nougat” base
To make the base layer of the healthy snickers ice cream bar, you’ll need just a few simple ingredients. They include dark chocolate chips, peanut butter, whole wheat flour and vanilla protein powder.
First melt the dark chocolate chips with almond milk {or milk of your choice} and spread in the bottom and up the sides of a lined loaf pan. Spreading the chocolate up the sides will ensure that your snickers copy-cat is fully covered in chocolate.
While that freezes, make the “nougat base”. I also decided to use a little bit of collagen in the base of my snickers bar. Collagen is supposed to improve hair, skin and nails, and help with joint pain.
Of all places, I get my collagen from Home Goods. I mix it into yogurt in the morning, or in this case, a healthy snickers bar.
Layer it up
Once the first layer of chocolate freezes, layer in the nougat base, then top with banana ice cream, caramel, and of course peanuts.
You’ll cover it with one last layer of melted chocolate and then place in the freezer to completely set.
Once you’re ready {30 minutes at least of freezing}, pull the healthy snickers ice cream bar out of the loaf pan and let sit for about 5 minutes. Slice into 9 bars if you want full-size snickers bars. You can also cut them in half, creating more of a fun size snickers.
Check out these other cool treats to enjoy now that the weather is warmer:
Lemon raspberry no-bake cheesecake
- 1 ¾ cup dark chocolate chips, divided
- ½ cup almond flour
- 2 scoops vanilla protein powder
- 2 Tbsp. collagen powder {optional}
- ¼ tsp. salt
- ½ cup natural peanut butter
- ¼ cup + 3 ½ Tbsp. unsweetened vanilla almond milk, divided
- 4 Tbsp. pure maple syrup
- ⅔ cup Banana Ice Cream {link to recipe below}
- ½ cup Healthy Caramel Sauce {link to recipe below}
- ½ cup peanuts
-
Spray a loaf pan with cooking spray and line with cling wrap.
-
Melt 1 cup of dark chocolate chips and 2 Tbsp. milk in the microwave. Stir until thick and smooth.
-
Spread the melted chocolate in the bottom and up the sides of the prepared loaf pan. Place in the freezer for 10 minutes, until frozen.
-
Meanwhile, whisk together the flour, protein powder, collagen (if using) and salt. Stir in the peanut butter, ¼ cup milk and maple syrup until combined.
-
Press the peanut butter mixture over the frozen chocolate. Place back in the freezer for a half hour.
-
Remove from the freezer and spread the banana ice cream over top. Spoon the caramel sauce over the top and sprinkle the peanuts in an even layer over the top.
-
Melt the remaining ¾ cup dark chocolate and remaining 1 ½ Tbsp. milk and spread over the top of the peanuts.
-
Place back in the freezer for another half hour until completely frozen.
-
Pull the cling wrap out of the loaf pan {you might need to turn the pan upside down} and let sit for 5 minutes to soften. Cut into 8-9 bars, or 16-18 mini bars. They’re quite rich, so 16-18 bars might be better.
-
Keep in an airtight container in the freezer.
