Mars Bar Ice Cream Recipe – Creamy vanilla ice cream without whipping with pieces of Mars chocolate. The perfect ice cream to serve at a children’s party.
Ice cream and lots of children at a birthday party go hand in hand. After all the musical chairs, musical statues, and running around on a hot summer day, a delicious ice cream comes in handy.
Mars Bar Ice Cream Recipe
It was my daughter Esme’s 8th birthday a couple of weeks ago and we had a little cake cutting party for her. This year we wanted something small and less strenuous. The tired part was wishful thinking on my part. Initially I was going to serve store-bought ice cream at the party, then I thought why not make ice cream, with little pieces of Mars bars. If you’ve never made ice cream, you’re ready for a surprise. There is so much to love about this ice cream !! It’s easy, hassle-free, and the best part is that no fancy gadgets are needed.
Chocolate Bars Mars And Snickers Are Transformed Into Ice Cream Tubs
My ice cream-free adventure started with Funfetti ice cream followed by hazelnut and chocolate ice cream. Did I already tell you how creamy the ice cream is !!!!
Ice cream begins with the magic ingredient, condensed milk. To which vanilla extract is mixed. Add the whipped cream and then the pieces of bars. Pour into a freezer-safe container, cover and freeze for 5 hours or until ready to serve.
With each bite you get a creamy goodness of vanilla, chocolate, nougat and caramel. Try this No Churn Mars ice cream and I think you will love it as much as we do.
If you made this recipe, I’d love to hear from you. Tag Bakes By Chichi on Instagram or tag #Delicious copycat Mars vegan ice cream bars composed of lactose-free ice cream topped with a sweet and silky caramel dipped in chocolate. This recipe is vegan and gluten-free.
Tiktok: East Ayrshire Takeaway Makes Fried Mars Bar Sundae
As promised, I’m back with a recipe for Mars Vegan Ice Cream Bars. A few weeks ago I posted a recipe for Vegan Mars Bars on the blog and it was a hit. It seems like bars on Mars were a favorite of many of you before going vegan, even more so than I dare to say giggles?
As promised when I uploaded the original recipe, I would be back with an ice cream version. I literally can’t stop making ice cream recipes these days, they’re all I want to do (and possibly eat) and it’s not even that hot in here. I love to make them, who is with me?
These vegan Mars ice cream bars are very close to the originals. The ice cream is made with an almond and coconut base (a refreshing change from cashew ice cream!). Using almonds in place of cashews makes the ice cream a little lighter and less dense, but it works perfectly for these bars as the ice cream turns delicious and melting if you leave them out of the freezer for a while, leaving ice cream soft and smooth. delightful . inside when that thick chocolate shell breaks.
For the base of this ice cream I opted for almonds instead of my usual cashews. And, let’s be honest, it was a bit of a risk as I’ve never tried using them in ice cream before (I’m talking about almonds, not almond milk). The results were surprisingly good! I wanted to recreate that almond nougat flavor found in regular Mars bars, so I got my hands on some blanched almonds and dipped them to make them a little more digestible for my blender.
Mars Bar Slice
Since the ice cream layer isn’t too sweet, this sweet caramel works really well in contrast to it. Made with Medjool dates and maple syrup as a base, this candy has some almond butter inside to help recreate the flavor of the market bar.
No ice cream bar would be complete without a thick layer of vegan chocolate, right? I like to use vegan milk chocolate with a little coconut oil to make it more viscous.
Your almonds will need to be blanched for this recipe, which means the skins will be removed. Blanched almonds are available in most supermarkets, but you can also blanch them at home by putting the almonds in boiling water for 60 seconds and then transferring them to ice water. Once cooled, the cuticles will come off easily by rubbing them with your fingers.
Now that your almonds are blanched, you need to prepare them by soaking them in water for 4 hours. This will make them easier for your blender to work with. Alternatively, you can soak them in boiling water for an hour. Then rinse and drain to remove excess moisture.
Battered (fried) Mars Bar With Vanilla Ice Cream Stock Photo
Put all the ice cream ingredients in a blender on high speed and whisk until completely smooth and creamy with no lumps. If your blender isn’t strong, give it time to do the job. This can mean stirring for a few minutes and then letting it sit in between mixes!
Line an 11’x7 “baking sheet with parchment paper, making sure all sides are covered so the liquid cannot run under the paper. You can also use an 8” x8 “baking sheet.
Pour the ice cream mixture into the pan and freeze for 2 hours. The ice cream will need to be solid enough to hold its shape before the next layer so it doesn’t sink under the caramel.
To make the caramel, add the dates, maple syrup, coconut oil, almond butter, coconut milk, and salt to your blender on high speed. Blend until smooth and sticky caramel is obtained.
No Cook Chocolate Ice Cream Cake Recipe
Remove the pan from the freezer and place the caramel on top. Use a spatula to spread the caramel into an even layer. Place in the freezer until completely solidified (6 hours or overnight if possible).
Remove the slab of ice cream from the pan and cut it into 12 bars. Arrange the bars on a baking sheet or cutting board lined with parchment paper and place in the freezer to prevent them from melting as you prepare the topping.
Melt the chocolate and coconut oil in a double boiler. Make sure the water under the bowl isn’t boiling, you just want it to simmer and the steam to gently melt the chocolate. If the chocolate is too hot, it will melt the icing and the next step could be messy!
TIP: For best results, leave the ice cream bars in the freezer until the last second and remove each bar individually to cover / dip them in chocolate. The colder the bars, the easier this step will be. Method 1:
Deep Fried Mars Bar
Carefully cover the chocolate bars by holding one bar at a time with a fork underneath and placing the chocolate on top and all around. Repeat for all bars and return to the freezer for another 15 minutes to firm the chocolate.
Transfer the melted chocolate to a tall, thin glass. Place 2 cocktail popsicles in each bar and prepare a sheet of parchment paper to lay them. Dip the ice cream bars in the chocolate and lay them on the baking paper to solidify. You will need to use a spoon to help cover the last few bars as the chocolate won’t be deep enough to cover the entire bar.
Do you like this recipe? Please leave a 5-star rating ★★★★★ on the recipe card below and consider leaving a comment as well, thank you!
Pin Mars ice cream bars (vegan) 4.68 out of 25 votes PREPARATION TIME: 30 minutes Freezing time: 8 hours TOTAL TIME: 8 hours 30 minutes Servings: 12 bars Author: Christina Leopold PRINT RECIPE PIN RECIPE
Mars Ice Cream Bars (vegan)
Calories: 456 kcal | Carbohydrates: 56 g | Protein: 6 g | Fat: 28 g | Saturated fat: 18 g | Polyunsaturated fat: 1 g | Monounsaturated fat: 4 g | Trans fat: 1 g | Sodium: 123 mg | Potassium: 369 mg | Fiber: 5 g | Sugar: 44 g | Vitamin A: 36 IU | Vitamin C: 1 mg | Calcium: 103 mg | Iron: 4 mg
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I’m the face behind all the recipes here on the blog (which are mostly desserts, yay!). I also have a background in culinary arts.
Mars Bar Ice Cream Recipe
Buffer Copy Email Facebook Flipboard Hacker News Line LinkedIn Messenger Mix Pinterest Pocket Print Reddit SMS Telegram Tumblr Twitter VK WhatsApp Xing Yummly If you’ve been following my blog for a while, you’ll know that one of my favorite things to do is recreate vegan versions of our beloved treats of childhood yes
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