10-Ingredient Vegan Dark Chocolate Klondike Bars w/ Dairy-Free Ice Cream + Peanut Drizzle
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 4 hours in total (only about 15-20 minutes of actual cooking, mostly freezing)
Servings: 6 bars
The Challenge: Klondike Bars
***You need 5 frozen bananas for this dish. I hate when dishes ask for something that takes a day to freeze, so upfront you'll need this. Can buy them at the store or buy fresh and freeze overnight.***
Ever had a Klondike bar? Its pretty frikin fantastic! Ice cream covered in a layer of chocolate wrapped in foil. It is the perfect summer treat with the kids, but there's one tiny issue for us vegans.
It ain't vegan.
So, let's make a vegan version! For this, we use a dairy-free recipe for ice cream. I turned this up a notch with a peanut butter swirled ice cream. The ice cream is so simple. Frozen bananas, vanilla, peanut butter, and dairy-free milk. The ice cream you can make in 5 minutes in a blender and eat right away or refreeze!
From there, we dunk it into melted dark chocolate with coconut oil. We finish it off with a peanut drizzle for that extra yum! You'll love this recipe I SWEAR.
I don't even really like sweets personally, but the peanut butter drizzle and addition to the ice cream gives it that salty extra flavor to cut the sweetness.
The recipe is not difficult by any means, but it takes some time to wait for things to freeze. It is the perfect low-effort recipe to do on a Sunday afternoon while doing some work around the house/apartment.
Best part ... its ten ingredients! Won't break the bank and its just a simple, easy, delicious recipe.
Cheers, enjoy!
Dairy-Free Ice Cream
- 4-5 frozen bananas
- 1 tbl vanilla extract (alcohol-free)
- 1/2 cup dairy-free milk (unsweetened)
- 2 tbl peanut butter (I like crunchy here)
Chocolate Coating
- 8 oz dark chocolate (cocoa butter is vegan but watch for ones that include milk products)
- 3 tbl coconut oil
Peanut Drizzle
- 1 tbl creamy peanut butter
- 1/4 cup powdered sugar
- 1/4 cup dairy-free milk
Equipment You'll Need:
Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . High Speed Blender . Wooden Spoon . Meatloaf Pan or Other Pan with Sides . Parchment Paper . Large Mixing Bowl . Whisk . Baking Sheet
Before You Cook:
- Make sure you have bought frozen bananas or have frozen 5 bananas overnight
1. In a high speed blender, blend all the ice cream ingredients until smooth.
2. Place parchment paper in a small pan or meatloaf pan. I used meatloaf. You want to spread the mixture in the pan so that it is at least 1 inch thick so the smaller the better. You want to cut six squares out of it. A 6x9 pan is probably best. Once the mixture is in, flatten the top and place in freezer for 90-120 minutes.
3. Once frozen, cut the ice cream into 6 squares of equal size with a very sharp knife. They should stay very firmly together, so it if it seems too soft, keep freezing (mine I did for 4 hours but it shouldn't need more than 90 minutes). Place on a parchment-lined baking sheet or freezer-friendly plate and place into the freezer. Freeze while we get the chocolate ready.
4. While we let the squares refreeze again after cutting, place a bowl over a small pot with 1-2 inches of water. Turn the burner to medium heat. As the chocolate starts to melt, whisk in the coconut oil.
5. Once the chocolate has melted down (it should be thin), get out the squares and using a fork quickly dunk and coat all four sides for each square. Once done, place back on the parchment lined sheet.
6. Once you have all squares covered and sitting on the parchment, place back into the freezer for 15-20 minutes.
7. While the square hardens, mix together the peanut drizzle. Remove squares from freezer after 15 minutes.
8. Drizzle the peanut mixture over the squares and freeze one last time for 15-20 minutes or eat now..
9. Once frozen, pull out a square and eat it. Store in a freezer safe container. I wrap mine in a piece of aluminum foil.
