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If you love the classic combination of peanuts, caramel, ice cream, and chocolate, these homemade Snickers Klondike bars are going to become a freezer staple. They’re made with simple, wholesome ingredients and layered with a naturally sweet date “caramel” base, creamy peanut butter ice cream, and a crisp dark chocolate shell. Every bite has the perfect mix of creamy, crunchy, salty, and sweet!
Even better, these bars are gluten-free, dairy-free, refined sugar-free, and made with just 6 ingredients. Once you make a batch and try them out, you’ll never want to stop making them!
Why You’ll Love These Snickers Ice Cream Bars
These bars are everything you want in a frozen dessert:
- Naturally sweetened with dates
- Gluten-free and dairy-free
- Made with simple pantry ingredients
- Creamy peanut butter ice cream center
- Crunchy peanut layer for texture
- Coated in a thick chocolate shell
They taste like a cross between a Snickers bar and a Klondike bar, but made with better-for-you ingredients!
Ingredients You’ll Need
Can you believe you only need 6 ingredients to make these Snickers Klondike Bars?
- Dates
- Peanut butter
- Peanuts
- Full-fat canned coconut milk
- Dark or semi-sweet chocolate (see below for chocolate brands I like)
- Coconut oil
Optional Ingredients
- Vanilla extract
- Salt
Favorite Chocolate Brands
I use dairy-free and refined sugar-free chocolate in my recipes and specifically love using brands like Hu Kitchen and Navitas. Many other brands now make dairy-free, refined sugar-free chocolate as well, which is amazing!
Tips for Perfect Ice Cream Bars
- Freeze the ice cream layer completely before slicing or dipping.
- Let melted chocolate cool slightly before coating the bars.
- Use Medjool dates for the best caramel-like flavor.
- A high-speed blender helps create the smoothest ice cream texture when blending dates.
Recipe Steps
This is just an overview, you can find the full recipe below!
- Create the Date Base
- Add the Peanut Layer
- Blend the Ice Cream Layer
- Freeze
- Melt the Chocolate
- Slice the Bars
- Dip in Chocolate
- Freeze Until Set
Storage
Store the bars in an airtight container in the freezer for up to 2 months. Let them sit at room temperature for several minutes before eating so the ice cream softens slightly.
Looking for more tasty frozen treats?
If you love frozen desserts, you’ll love these recipes:
- Peanut Butter Chocolate Frozen Yogurt Bark
- Frozen Snickers Banana Popsicles
- 3 Ingredient Strawberry Frozen Yogurt
Ready to make these Snickers Klondike ice cream bars? The full recipe is below!
Snickers Klondike Bars
Ingredients
Date Peanut Layer
- 25 Medjool dates
- Peanut butter
- Peanuts
Ice Cream Layer
- 1 (13.5oz) can full fat canned coconut milk
- 1/2 cup peanut butter (or 1 cup peanuts if using a high-speed blender)
- 1/3 cup pitted dates (or raw honey or pure maple syrup)
- 1 tsp pure vanilla extract (optional)
- 1/4 tsp salt (optional)
Chocolate Shell
- 12 oz dark or semi-sweet chocolate (I use dairy-free and refined sugar-free)
- 2 tbsp coconut oil
Instructions
- Create the Date Base: Pit the Medjool dates, open them, and place onto a sheet of parchment paper. Cover with another piece of parchment paper and roll them out with a rolling pin until they form a thin 8×8-inch square layer. Use more or less dates, as needed.
- Add the Peanut Layer: Spread peanut butter evenly over the flattened dates, then sprinkle peanuts on top. Gently press the peanuts into the peanut butter. Transfer the parchment paper with the date layer into an 8×8 baking pan and press into the pan.
- Blend the Ice Cream Layer: Add the coconut milk, peanut butter and pitted dates (or honey/maple syrup) to a high-speed blender (and vanilla extract and salt, if using). Blend until completely smooth and creamy. Pour the ice cream mixture into the lined pan over the peanut date layer.
- Freeze: Place the pan in the freezer for at least 6 hours or overnight, until the ice cream layer is completely frozen.
- Melt the Chocolate: Melt the chocolate and coconut oil together until smooth.
- Slice the Bars: Remove the frozen slab from the freezer and cut it into 16 squares.
- Dip in Chocolate: Coat each square in the melted chocolate and place on a parchment-lined tray.Tip: Keep half the bars in the freezer while dipping the others so they stay frozen.
- Freeze Until Set: Place the coated bars back into the freezer until the chocolate shell has fully hardened, then enjoy!
Video
Notes
- For maximum deliciousness, add the vanilla extract and salt
- To make a half batch, cut the ingredients in half and use an 8×5 loaf pan.
- Ensure the ice cream layer is fully frozen before dipping in chocolate.
- Let the chocolate cool for several minutes before coating to prevent melting.