Chocolate coated vegan ice cream bars layered with peanut butter, jelly, and new So Delicious Oatmilk Frozen Dessert.
(This post is sponsored by So Delicious.)
Peanut butter and jelly is a classic for good reason. The best desserts always have sweet and salty flavors. Don’t they?
Another classic dessert combo is ice cream plus chocolate.
It’s a match I couldn’t wait to make happen as soon as I laid eyes on the new Oatmilk Frozen Dessert flavors from So Delicious.
As a long-time PB&J lover, I felt drawn to the Peanut Butter and Raspberry flavor, but the others are on my list to pick up next time I’m at Sprouts. (Hello, Caramel Apple Crumble and Oatmeal Cookie.)
First, though, it’s time to make some vegan PB&J Ice Cream Bar magic.
How to make Vegan Ice Cream Bars:
As far as desserts go, this one is pretty simple. The bars do require a little time to freeze, but they’re 100 percent worth the wait.
First, you empty a pint of ice cream into the dish and press it down with a spatula or spoon. Spread peanut butter and jelly on top, and then stick the dish in the freezer until the ice cream is solid and molded to the shape of the dish.
Remove the ice cream from the dish once it’s totally frozen. I ran a knife around the edges and then used a small metal spatula to pry the ice cream out. You can also line the dish with parchment paper or aluminum foil before filling it with the ice cream if you want to make this step a little bit easier.
Next, it’s time to make the chocolate sauce that’ll eventually become the hard shell coating the ice cream bars. Melted chocolate chips are always an option, but I decided to make my own homemade version based off of an older recipe for Dark Chocolate Dipped Pineapple Rings.
To make it, first, melt coconut oil and then whisk with cocoa powder and agave in a saucepan over low heat. You could also use a double boiler for this step if you want.
Once the chocolate sauce is melted, pull the bars out of the freezer and dip them in the melted chocolate. (I poured the chocolate sauce into a small, deep bowl first.) Try to work as quickly as possible, and return the pan to the freezer to solidify as soon as you’re finished.
That’s it. Simple, right?
Now that spring is in full swing, I’m ready to embrace all the frozen desserts. Don’t you agree?
You can get a free pint of So Delicious Oatmilk Frozen Dessert when you buy four during the Sprouts Checkout Challenge going on through June 4. Go to the Sprouts app to learn more!
- 1 pint So Delicious Oatmilk Peanut Butter and Raspberry Frozen Dessert
- ⅓ cup raspberry preserves (optional)
- ⅓ cup peanut butter (optional)
- ½ cup coconut oil
- ¼ cup cocoa powder
- 1 tablespoon agave nectar or maple syrup
- Press So Delicious Frozen Dessert into a 7 by 5-inch baking dish. Spread raspberry preserves and peanut butter on top (if using). Cover and freeze overnight or until solid and completely frozen.
- Remove dish from the freezer. Run a knife or spatula around the edges and tip the dish upside down to remove the frozen dessert. Use a spatula if needed to carefully separate it from the bottom of the dish. Press with a spatula to mold together any broken pieces if needed. Slice into 8 bars and transfer to a sheet pan. Freeze at least 1 hour and store in the freezer until you’re ready to add the chocolate coating.
- Heat a small saucepan over low heat (use a double boiler if desired). Melt coconut oil and whisk with cocoa powder, agave nectar or maple syrup, and salt. Transfer to a bowl that is deeper and wider than the ice cream bars for dipping.
- Remove sheet pan from freezer and use a fork to dip one of the bars into the bowl and coat it with chocolate. Return the bar to the sheet pan and repeat until each bar is coated with chocolate. Freeze at least 1 hour or until chocolate coating hardens and the bars are completely frozen.
- Use a metal spatula to remove the bars from the sheet pan and store in the freezer until you’re ready to eat them.
Line glass baking dish with parchment paper or aluminum foil to make it easier to remove the ice cream if desired.
This recipe makes the extra chocolate sauce. (Having plenty makes it easier to dip the bars fully.) Use leftover sauce on ice cream sundaes or fruit.