Oh.My.Gosh.
Salted peanut butter ice cream bars. Homemade. Seriously—the best thing to come out of my kitchen lately.
Now to figure out how to keep a batch in my freezer every week for the next few months…
The flavor is everything. If you’ve tried Jeni’s salted peanut butter with chocolate flecks, you know the combination of salt, peanut butter and chocolate is addictive. I’m not usually a full-pint ice cream person, but that flavor is irresistible.
Since I first tasted it, I’ve wanted to recreate that salty peanut butter profile in a homemade bar.
I’d also been eyeing Bon Appétit’s homemade ice cream bars and finally combined the two ideas into these bars.
Important tip: don’t use a specialty peanut-butter ice cream. Start with a plain vanilla ice cream that you like—just vanilla. You’ll make a sweet, salted peanut butter ripple to fold into the softened ice cream for the best texture and flavor contrast.
Freeze it in a pan, cut into bars, dip in chocolate mixed with a little coconut oil, then sprinkle with sea salt and chopped peanuts.
These are dangerously good. I’ve had to stop myself from grabbing one for breakfast—true story.
When I was a kid, my mom occasionally bought Snickers ice cream bars and they were my favorite. These bars don’t have caramel, but one bite brought that memory rushing back—so close and so nostalgic.
These bars won me over even during a time when I rarely craved sweets. They’re worth the small bit of effort and the overnight freeze, and they keep in the freezer as long as you can resist them.
Salted Peanut Butter Ice Cream Bars
Pin Recipe
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Ingredients
- 1/4 cup heavy cream
- 1 cup creamy peanut butter
- 1/2 cup brown sugar
- 3/4 teaspoon sea salt
- 1 gallon vanilla ice cream softened
chocolate coating
- 3 cups milk chocolate chips
- 1/4 cup coconut oil
- 1/2 cup roasted salted peanuts, chopped
Instructions
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Line an 8×8-inch baking dish with plastic wrap, letting some hang over the sides.
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Place the heavy cream, peanut butter, brown sugar and sea salt in a blender. Blend until smooth and pourable. If the mixture is very thick, add 1–2 tablespoons of water and blend again so it can be poured in a thin stream.
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Put the softened vanilla ice cream into a large bowl. Break it up and stir until it’s thick and creamy, similar to cake batter. Pour in the peanut butter mixture and gently swirl it through the ice cream—do not fully combine; you want ribbons of peanut butter. Transfer the mixture to the lined baking dish and spread into an even layer. Cover and freeze overnight.
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The next day, lift the frozen ice cream slab from the dish and place it on a cutting board. Quickly cut into bars or squares and arrange them on a parchment-lined baking sheet. Return to the freezer for about 2 hours, until fully firm.
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Prepare the chocolate coating and chop the peanuts. Remove the bars from the freezer and rapidly dip each into the melted chocolate, then sprinkle with chopped peanuts and a pinch of sea salt. Place the coated bars back on the baking sheet and freeze for at least 1 hour before serving.
chocolate coating
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Melt the chocolate chips using a double boiler or in the microwave in 30-second bursts at medium power, stirring in between, until smooth. Stir in the coconut oil until fully incorporated; this thins the chocolate so it coats the bars smoothly.
Notes
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I appreciate you so much!
Please make these. Do it for me.