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bowl of vegan Snickers ice cream with toppings


No churn vegan Snickers ice cream that’s easy, creamy yet dairy free, and swirled with delicious caramel ribbons! A bite of crunchy peanuts, chocolate chips, and vegan caramel sauce in every scoop!




  1. Line an 8” loaf dish with parchment paper.
  2. In a large food processor, blend the sweet potato until smooth.
  3. Add in coconut cream, maple syrup, and vanilla extract and puree until smooth.
  4. Pour the sweet potato ice cream batter into the baking dish.
  5. Sprinkle in the peanuts and chocolate chips on to the ice cream batter and mix in thoroughly.
  6. Place dollops of date caramel sauce on top of the sweet potato ice cream batter, and lightly swirl the caramel into the ice cream, making sure not to over-stir and lose the ribbons of caramel.
  7. Add any additional peanuts and/or chocolate chips on top if desired.
  8. Place the ice cream into the freezer to freeze for about 4-5 hours.
  9. Allow to thaw for 15 minutes before serving!


  • Serving Size: 1/2 cup
  • Calories: 340
  • Sugar: 33
  • Sodium: 16
  • Fat: 15
  • Saturated Fat: 8
  • Carbohydrates: 48
  • Fiber: 3
  • Protein: 6