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Chocolate Peanut Butter Ice Cream Bars
Chocolate Peanut Butter Ice Cream Bars combine two of the best dessert flavors into a delightful frozen treat. These no-bake bars are easy to make, with a creamy peanut butter filling and a decadent chocolate coating. They are ideal for hot days when you crave something sweet and cold. This recipe uses simple ingredients and requires only a few minutes of hands-on time, making it perfect for any skill leel in the kitchen.
Equipment
- 8x8-inch Baking Pan
- Parchment paper
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Microwave-Safe Bowl
- Fork or Dipping Tool
- Freezer
Ingredients
For the Peanut Butter Ice Cream Filling:
- 1 cup peanut butter creamy, not natural
- 1 ½ cups heavy whipping cream
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar optional, for extra sweetness
For the Chocolate Coating:
- 2 cups semi-sweet or dark chocolate chips
- 2 tablespoons coconut oil or vegetable oil
Instructions
Prepare the Peanut Butter Ice Cream Base
- Whip the Cream: In a mixing bowl, whip the heavy whipping cream using a hand mixer or stand mixer on medium-high speed until stiff peaks form. This should take about 3–4 minutes.
- Mix the Peanut Butter: In a separate bowl, combine the peanut butter, sweetened condensed milk, vanilla extract, and powdered sugar (if using). Stir until smooth and well-combined.
- Fold in the Whipped Cream: Gently fold the whipped cream into the peanut butter mixture. Use a rubber spatula to fold until the mixture is smooth and fully combined, being careful not to deflate the whipped cream too much.
Freeze the Ice Cream Mixture
- Prepare the Pan: Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.
- Spread the Mixture: Pour the peanut butter ice cream mixture into the prepared baking pan and spread it evenly with a spatula.
- Freeze: Cover the pan with plastic wrap and freeze for at least 4 hours, or until the mixture is firm and set.
Cut the Ice Cream into Bars
- Cut into Bars: Once the peanut butter ice cream is fully frozen, lift it out of the pan using the parchment paper overhang. Place the frozen block on a cutting board and cut it into 12 equal bars using a sharp knife.
- Return to Freezer: Place the bars back in the freezer while you prepare the chocolate coating.
Make the Chocolate Coating
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Cool Slightly: Let the melted chocolate cool for a few minutes to avoid melting the ice cream bars too quickly when dipped.
Coat the Ice Cream Bars
- Dip the Bars: Remove the ice cream bars from the freezer. Using a fork or dipping tool, dip each bar into the melted chocolate, ensuring the entire bar is coated. Let the excess chocolate drip off.
- Place on Parchment: Place the chocolate-coated bars on a parchment-lined baking sheet. Repeat the process for all the bars.
- Freeze Again: Once all the bars are coated, place them back in the freezer for 15–20 minutes to set the chocolate.
Notes
Tips for Perfect Chocolate Peanut Butter Ice Cream Bars
- Use High-Quality Chocolate: For a smooth, glossy coating, use high-quality chocolate chips or chocolate bars. Dark chocolate works well if you prefer a less sweet treat.
- Chill Your Tools: Chill the knife and spatula before cutting the frozen peanut butter ice cream to prevent the mixture from softening too quickly.
- Customize Your Bars: Add chopped peanuts, sea salt, or sprinkles to the chocolate coating before it sets for a fun twist on the classic flavor.
- Peanut Butter Substitutes: If you have a peanut allergy or prefer something different, you can substitute almond butter, sunflower seed butter, or any other nut butter.
Nutrition Information (Per Serving)
- Calories: 300 kcal
- Carbohydrates: 22g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 12g
- Fiber: 2g
- Sugar: 18g
- Sodium: 120mg