Salted Nut Roll Ice Cream Bars

Another salted nut roll recipe as I have been crazy about them since having them again at a recent race which I recently  wrote about when making my Salted Banana Nut Rolls. Peanut crust, delicious vanilla bean ice cream, a creamy clean caramel, and crunchy peanuts make this a delicious salty and sweet treat! So simple yet so delicious.

Salted Nut Roll Ice Cream Bars

Makes a 9×9 pan, 18 bars or desired serving size

Crust:

1 ¼ c dry roasted peanuts, lightly salted

7 medjool dates, pitted

1 TBSP coconut oil, melted

Filling:

2 pints vanilla ice cream (used So Delicious Vanilla Bean Coconut Milk Ice Cream)

Caramel:

3/4c  almond butter (used Justin’s Vanilla Almond Butter)

1c pure maple syrup or raw agave

2 TBSP vanilla extract (used 1 TBSP with the Justin’s Vanilla Almond Butter)

Topping:

1 1/4c dry roasted peanuts

Remove ice cream from the freezer to start to soften. In a food processor pulse peanuts, dates, and coconut oil until a coarse crumble. Line a 9×9 pan with parchment paper and press crust mixture into the bottom of the pan. Place pan in the freezer until ice cream is soft. When ice cream is soft, if you need to you can mix with a beater, remove pan from the freezer and spread ice cream working from the middle out and press to spread to not pull up any of the crust. Smooth out and place in the freezer. In a medium bowl mix together almond butter, syrup/agave, and vanilla until smooth and well combine. Remove pan from the freezer and spread caramel mixture over top of the ice cream. Sprinkle with peanuts and carefully press them into the caramel. Return to the freezer for 30 minutes, until set, or ready to enjoy. Cut into bars and enjoy!