This vegan tahini ice cream bar tastes like a healthy frozen Snickers

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Photo: Golubka Kitchen
At Well+Good, we’re constantly coming across genius recipes—whether it’s on Instagram, in soon-to-be published cookbooks, or directly from buzzy food bloggers themselves. And we’re sharing, by spotlighting the most awesome recipe we’ve come across each week. Ready to get cooking? Check out this week’s pick, below!

Already figured out what delicious vegan ice creams to stock your freezer with and how to make your own? Take your ice-cold dessert game up a notch with…wait for it…a way healthier twist on the frozen Snickers bar.

This recipe comes from Anya Kassoff, of the mother-daughter duo behind Golubka Kitchen, an “always vegetarian, mostly vegan, and sometimes raw” food blog with an eye for wholesome, in-season ingredients. But trust me when I say you’ll want to make this one year-round.

For their inspired take on the candy aisle classic, they’ve created a tahini ice cream base that’s covered in miso caramel and drizzled with dark chocolate. Already drooling? Same here.

Here’s your very own healthy Snickers-inspired vegan tahini ice cream bar recipe.

Get Started

ice cream bar
Photo: Golubka Kitchen

Golubka Kitchen’s Tahini Ice Cream Bars with Miso Caramel and Chocolate

Yields 12 servings

Tahini Ice Cream
2 cans full fat unsweetened Thai coconut milk
1/3 cup sesame tahini
1/4 cup maple syrup
1 Tbsp vanilla extract
1 Tbsp arrowroot powder or 1/2 tsp xanathan gum (optional)

Miso Caramel
1 can full fat unsweetened Thai coconut milk
1/2 cup coconut sugar
1 Tbsp neutral extra virgin coconut oil
2 tsp vanilla extract
1 Tbsp sweet miso paste

Dark chocolate chips for drizzling

1. Blend all the ingredients for the tahini ice cream in an upright blender until smooth. Let the mixture chill well in the refrigerator, preferably overnight. Churn in an ice cream machine for 20 minutes or according to the manufacturer’s instructions.

2. Line an 8″ x 8″ dish with parchment paper, extending it up the sides. Spoon the ice cream into the dish in an even layer and smooth up the surface with the back of a spoon. Cover and freeze for at least 4 hours, or until firm.

3. Combine coconut milk and coconut sugar in a medium saucepan and bring to a boil over medium high heat. Reduce the heat to a simmer and cook for about 20 minutes, stirring, until thickened to a caramel consistency.

4. Remove from heat and whisk in coconut oil, vanilla extract, and miso paste, until smooth and well combined.

5. Remove the ice cream from the freezer and take it out of the dish onto a cutting board, lifting it out by the extended ends of parchment paper. Slice into 12 bars.

6. Generously drizzle with miso caramel and place back into the freezer.

7. Melt about 1 cup dark chocolate chips on a double boiler. Take the bars out of the freezer and drizzle with melted chocolate. Place back into the freezer to let the chocolate harden. Keep bars in the freezer, covered and take out 5-10 minutes prior to serving.

If you’re a fan of not-so-sweet ingredients like tahini and miso, you’ll love these savory nutrition bars. Looking for something a little more lo-fi? Try one of these 2-ingredient frozen dessert recipes.

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