This is the perfect warm-weather dessert– so indulgent but with very little added sugar and not a drop of dairy! The no-bake pretzel crust is layered with store-bought non-dairy ice cream, topped with chopped peanuts and finished with a thick, creamy chocolate ganache.
It is sure to satisfy all your salty, sweet, creamy and chocolate cravings!
Peanutty Pretzel Crust Ice Cream Bars
Who doesn't love a good ice cream bar in the Summer? This easy, old-fashioned recipe has been veganized and is just as scrumptious as ever! It features three layers of goodness-- a sweet and salty crust, creamy ice cream middle and a rich and fudgy ganache topping. The perfect warm-weather dessert!
Servings 12
Ingredients
- Crust & Filling:
- 1/2 cup Plant Butter, melted, room temperature (plus more for greasing pan) Recommend Country Crock Plant Butter
- 1 1/4 cups (4 oz) Salted ground pretzels (See Note) About 2 1/4 cups whole pretzels ground in a food processor-- not too fine-- should be crumbs not flour
- 3 tbsp packed light brown sugar
- 1 1/2 pints non-dairy vanilla ice cream Recommend Oatly - see link in Notes below
- Ganache Topping:
- 6 oz chopped semisweet chocolate or chocolate chips, divided (half bag of chocolate chips)
- 1/2 cup coconut cream Solid cream from top of can of coconut milk. Refrigerate can first for easier separation.
- 2 tbsp creamy peanut butter
- 1 cup roasted, unsalted peanuts, roughly chopped
- 1 tbsp each, finely chopped peanuts and chocolate
Instructions
- Make the Crust: Grease the bottom of an 8x8 inch pan with softened plant butter. In a large bowl, combine the ground pretzels, melted butter and brown sugar with a spoon until combined and the texture of wet sand. Scrape into the prepared pan, pressing flat with a spoon or your hands to create a flat layer. Freeze for about 30 minutes.
- Make the Ganache: In a medium mixing bowl, combine the chocolate, peanut butter and coconut cream. Microwave in 30 second intervals on High, stirring in-between. Stir until a thick glossy sauce forms. Let cool completely.
- About 20 minutes before you're ready to assemble, put the ice cream pints on the counter to soften. Spread the softened ice cream over the frozen pretzel crust. Sprinkle with the chopped peanuts, pressing lightly into the ice cream.
- Transfer to the freezer for about 30 minutes, untl firm. Remove and pour the ganache over the top, spreading evenly. Sprinkle with the finely chopped peanuts and chocolate. Return to the freezer until firm, a minimum of 3 hours or overnight.
- Using a sharp knife, cut into 12 bars. You can run the knife under hot water (and dry) between slices. Enjoy!
