Vegan Mars Bars (Ice Cream)

40 mins
40 mins
12 1x
The Tasty K


  • Nougat:
  • 12oz (340g) silken tofu
  • 3/4 cup (170g) solid chilled coconut cream, full-fat
  • 7oz (200g) @ichoc_vegan_chocolate classic , melted
  • 4 Tbsp (65g) hazelnut butter
  • 2 Tbsp (15g) cacao powder
  • Caramel:
  • 1 cup (225g) solid chilled coconut cream, full-fat
  • 3/4 cup (150g) brown sugar
  • 1.5 Tbsp (10g) cornstarch
  • Coating:
  • 8.5oz (240g) @ichoc_vegan_chocolate classic , melted
  • 1 tsp coconut oil


  1. Make the nougat layer by combining all ingredients in a high-speed blender and blending for 1 minute until smooth. Line a 8×8” (20x20cm) pan with parchment paper and pour the filling inside. Even out the top and place in the freezer to set for 1 hour.
  2. In a small pan, add the coconut cream, brown sugar and cornstarch. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5 minutes. If you want salted caramel, add a pinch of salt. Pour the caramel over the nougat layer, even out and place back in the freezer for 6-8 hours.
  3. Melt the chocolate and set aside to cool down a bit. Remove the nougat-caramel mixture from the pan, cut in equally shaped bars and cover each bar with chocolate.
  4. Place in the fridge or freezer to chill. Let defrost for a few minutes before serving.


As in all of my recipes, 1 cup equals 250 ml.