Nut-Free Chocobar Ice Cream
Indulge in the rich, creamy delight of Nut-Free Chocobar Ice Cream—a homemade frozen treat perfect for anyone with nut allergies or those simply craving chocolatey goodness. This recipe combines the smoothness of churned whole milk and heavy cream with the sweetness of semi-sweet, nut-free chocolate for a dessert that’s as satisfying as it is allergen-friendly. The coconut oil gives the chocolate coating its perfect snap, encasing the luscious vanilla-infused ice cream with a glossy, delectable shell. With just 15 minutes of prep and easy-to-follow steps, these customizable ice cream bars are a fun, freezer-friendly snack that the whole family will love. Perfect for summer gatherings, after-dinner treats, or anytime you need a little dose of nut-free indulgence!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 cups Semi-sweet chocolate chips (nut-free)
- 4 tablespoons Coconut oil
Instructions
In a medium saucepan over medium heat, combine the whole milk, heavy cream, granulated sugar, vanilla extract, and salt.
Stir the mixture until the sugar is completely dissolved and the liquid is heated through, but do not let it boil.
Remove the saucepan from the heat and 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, usually about 20-25 minutes.
While the ice cream is churning, melt the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
Once the ice cream has finished churning, quickly transfer it into ice pop molds, filling each mold about three-quarters full.
Insert wooden sticks into each mold and freeze for at least 4 hours, or until completely firm.
Once frozen, remove the ice cream bars from the molds. Dip each bar into the melted chocolate mixture, letting any excess chocolate drip off.
Place the chocolate-dipped bars on a baking sheet lined with parchment paper and return them to the freezer for an additional hour, until the chocolate is set.
Store the nut-free chocobar ice creams in an airtight container in the freezer for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
3994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.1 g | 358% | |
| Saturated Fat | 183.3 g | 917% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 253.5 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 921 mg | 71% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2021 mg | 43% | |
*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.
