Gluten-Free Chocobar Ice Cream
Indulge in the creamy decadence of **Gluten-Free Chocobar Ice Cream**, a delightful treat that satisfies your sweet tooth while catering to dietary needs. Made with rich, full-fat coconut milk and naturally sweetened with coconut sugar, this homemade dessert boasts a velvety texture and deep chocolate flavor. A crunchy dark chocolate coating made from gluten-free chocolate chips and silky coconut oil adds the perfect finishing touch to each bar. With a smooth cocoa-infused base, these ice cream bars are churned to perfection and frozen in molds with gluten-free sticks for easy snacking. Whether you're following a gluten-free lifestyle or simply love making your own indulgent frozen desserts, this recipe will become your go-to summer favorite. Perfect for entertaining or a personal sweet escape, these chocolate-coated bars are as easy to make as they are to devour!
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 60 grams Cocoa powder
- 150 grams Gluten-free dark chocolate chips
- 100 grams Coconut sugar
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
- 120 ml Unsweetened almond milk
- 8 pieces Gluten-free ice cream sticks
- 2 tablespoons Coconut oil
Instructions
Begin by placing a medium saucepan over medium heat. Pour in the full-fat coconut milk and add the cocoa powder, whisking constantly until the cocoa is fully dissolved and the mixture is smooth.
Add the coconut sugar and a pinch of salt to the saucepan. Stir continuously until the sugar is completely dissolved, about 2 to 3 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and almond milk until well combined.
Let the mixture cool to room temperature. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
While the ice cream is churning, prepare the chocolate coating. Melt the gluten-free dark chocolate chips with the coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the mixture is completely smooth.
Once the ice cream is done churning, spoon it evenly into 8 ice cream molds, gently tapping to eliminate air pockets.
Insert the gluten-free ice cream sticks into each mold and freeze for at least 4 hours or until completely solid.
Once frozen, dip each ice cream bar into the melted chocolate, allowing excess to drip off, and place on a baking sheet lined with parchment paper.
Repeat the chocolate dipping process for each bar and freeze for an additional 30 minutes.
Serve the chocobar ice cream straight from the freezer and enjoy!
Nutrition Facts
Calories |
4973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.0 g | 456% | |
| Saturated Fat | 272.5 g | 1362% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 461.6 g | 168% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 349.2 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1321 mg | 102% | |
| Iron | 50.6 mg | 281% | |
| Potassium | 4807 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
