Description
These healthy paleo ice cream bars are dairy free, egg free and nut free. This is an easy ice cream recipe (no ice cream maker needed), perfect for a hot summer treat.
Ingredients
Scale
Ice Cream
- 1 + 1/2 cups coconut cream*
- 1/4 cup sunflower seed butter (unsweetened)
- 1/4 cup raw honey
- 1 tsp vanilla extract
Coating
- 6 oz dark chocolate
- 1 tsp coconut oil
Instructions
- Combine all ingredients for the ice cream in a food processor or blender. Blend until smooth, but be sure not to overmix.
- Pour the ice cream into a popsicle mold. Set the molds on a flat surface, such as a baking sheet.
- Place the bars in the freezer for at least 4 hours to set (preferably overnight).
- In a small sauce pan, melt the dark chocolate and coconut oil over low heat.
- Grab the ice cream bars and remove them from their molds. Place them on a sheet of parchment paper. Dip each bar into the melted chocolate then set back on the parchment paper.
- Place in freezer for 5-10 minutes for chocolate to fully set.
- Store in freezer.
Notes
*Just the cream from a can of full fat coconut milk. If you open a can and the cream has not separated, then pop it in the fridge overnight. Each can should produce about 1 cup of cream, so you'll need 2 cans for this recipe.