Snickers-Ice (vegan)

Results: 8 to 10 ice cream bars

Working time: 40 minutes and 6 hours waiting time

Store: in the freezer for up to 3 months


Preparation ice mass

  • 400 ml vegan cream (whippable)
  • 300g cashew drink
  • 500g coconut milk (as much fatas possible)
  • 330 g of sugar
  • 50g peanutbutter
  • 80ml of Aquafaba * / chickpea water mixd with a teaspoon of weinstein/tartrate

Preparation sheathing

  • 100 g peanuts (unsalted)
  • 300g dark chocolate
  • 300g vegan, white chocolate

Preparation of Snickers ice cream

  1. Cook the coconut milk, cashew drink and sugar in a pan, stirring constantly, over medium heat for about 30 minutes. Once the consistency becomes sticky and something thickens, take it off the stove. There remains an approximate amount of 400ml condensed milk left over
  2. Put 50m of condensed milk back into the pan and cook until constantly stirring on high heat until you hav a a soft sticky caramel colored mass.
  3. Whip the chickpea water with the tartrat, stiff with a Mixer.
  4. Whip the cream stiff.
  5. Mix in a bowlthe condensed milk, with the peanut butter,
  6. Mix carefully under the condensed milky-peanutbutter mix the cream and the chickpea water.
  7. Fill the mass into a tartring with a diameter of 20 cm, lined with plastic wrap.
  8. Sprinkle the previously prepared caramel over the ice cream.
  9. Sprinkle the peanuts over it and put the ice in the freezer for at least 6 hours until it is completely solid.
  10. Cut the ice into each 8 equal, triangles, stick a icecream-stick inside the Ice and freeze again.

Preparation sheathing

  1. Melt the Chocolate over a boiling water bath.
  2. For the "milk" chocolate, mix  100g of the dark chocolate with 100g of vegan, white chocolate.
  3. Dip the ice in the chocolate and sprinkle it with peanuts.
  4. Give the ice briefly into the freezer again....