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Snickers Ice Cream Protein Bites

These Snickers Ice Cream Protein Bites feature creamy coconut protein ice cream layered with gooey date and peanut butter caramel, crunchy roasted peanuts, and a crisp chocolate coating. This easy no-bake frozen treat delivers all the irresistible chocolate, caramel and peanut flavours you love, with a delicious protein boost! 🍫🥜🍦
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, copycat snickers ice cream bites, healthy protein ice cream bites recipes, snickers ice cream protein bites, snickers inspired ice cream protein bites
Servings 10

Ingredients

Coconut Protein Ice Cream Layer

  • 1 13.5 oz coconut cream, full fat (solid part only) *see note below
  • 1 scoop vanilla protein powder
  • 2 tablespoons cashew butter or smooth peanut butter
  • 1-2 tablespoons maple syrup, to taste
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut flour, if needed to thicken

Peanut Butter Caramel Layer

  • 8 soft Medjool dates,pitted (if dates are dried and firm, soaked 10 minutes in warm water and drain)
  • 3 tablespoons smooth peanut butter
  • 2-4 tablespoons milk of choice
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup roasted peanuts, roughly chopped

Chocolate Coating

  • 1 cup dark or milk chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these ice cream bites to allow coconut cream to separate.

Coconut Protein Ice Cream Layer

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    In a bowl, whisk together the coconut cream, protein powder, nut butter, maple syrup, and vanilla until smooth and creamy. If the mixture seems too thin, add a little coconut flour. It should be thick but spoonable.
    Spoon the mixture into silicone muffin cups or small silicone moulds, filling each about two-thirds full. Smooth the tops and freeze for 1–2 hours, until firm enough to support the caramel layer.

Peanut Butter Caramel Layer

  • Add the pitted dates, peanut butter, vanilla, salt, and 2 tablespoons of milk to a food processor. Blend until smooth, adding more milk a little at a time as needed. The mixture should be thick and spreadable.
    Stir the chopped roasted peanuts into the caramel. Spread a layer over each frozen ice cream bite, gently pressing it into place.
    Return the bites to the freezer for another 1–2 hours, until completely firm and easy to remove from the molds. 

Chocolate Coating

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Allow the chocolate to cool slightly so it doesn't melt the ice cream layer on contact.
    Remove the frozen bites from their moulds. Working quickly, using 2 forks, dip each one into the melted chocolate or spoon the chocolate over the top and sides. Place on a parchment-lined tray.
    Return the coated bites to the freezer for 10–15 minutes, until the chocolate shell is firm. Enjoy straight from the freezer, allowing them to soften for 2–3 minutes first for the creamiest texture.
    Store your Snickers Ice Cream Protein Bites in an airtight container in the freezer for up to 1 month. Keep them frozen between servings to maintain their shape and creamy texture.
    Blended Bites tip: For the best results, use thick coconut cream rather than coconut milk. Protein powders vary in absorbency, so adjust the mixture with a little extra coconut cream or coconut flour if needed. 
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