If you love a good Snickers ice cream bar, you are in for a healthy treat that doesn't skimp on the creaminess or flavor. When I was younger, my mom and I would eat the mini Dove ice cream bars because they were the perfect size for little sweet treat, but I always craved something with a little more flair like a Snickers ice cream bar, but I never wanted the full thing. These cashew peanut butter ice cream cups are the best middle man being the perfect size for a pop-able dessert, but still a delicacy. You just need a few ingredients for the ice cream layer, and then the middle layer is just your peanut butter of choice, coated with a top layer of your favorite chocolate.
Ice Cream Layer
1 cup cashews (soaked in water for 30 mins)
1 cup canned coconut cream
1/2 cup maple syrup or honey
1 tsp peanut butter
1 tsp vanilla
2 tbsp DF yogurt
Middle Layer
1 cup crunchy peanut butter
Top Layer
Melted chocolate of choice!
Method:
1. To make the ice cream layer, grab all of your ingredients (make sure you have soaked your cashews in water for at least 30 mins) and blend together until the mixture is creamy and smooth. Pour the ice cream into any baking dish you have on hand. I used a mini muffin tin, but you can use a larger muffin tine, or even a regular loaf dish and cut them into bars– anything will work, it's just based on preference or what's easiest!
2. Once you have your dish of choice full of the ice cream layer, place them into the freezer for at least 4 hours to set. They defrost pretty quickly, so you want them solid when you pull them out to add the top 2 layers.
3. Once frozen, pop your peanut butter (you can use any nut butter if you aren't a fan of PB– cashew butter would work great) into the microwave, though not longer than 10 seconds at a time to refrain from burning, then add an even, thin layer on top of each ice cream cup. Set back in the freezer for at least 30 mins.
4. Lastly, melt your chocolate in the microwave in 20 second increments, stirring each time to ensure even melting, and drizzle a thin, even layer of chocolate onto each up. Pop back in the freezer one last time until chocolate freezes.
5. Once they're all frozen through, pop them out of the tin/ backing dish (cut into bars if needed), and store them in a freezer friendly, air tight container in the freezer for up to a month. Enjoy!
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