Nut-Free Chocolate Ice Cream Bar with Nuts
Indulge in the creamy decadence of these Nut-Free Chocolate Ice Cream Bars with Nuts—a delightful twist on classic frozen treats. Perfect for those seeking allergy-friendly options, this recipe swaps traditional nuts for golden, honey-coated sunflower seed brittle, delivering crunch and flavor without compromise. The rich chocolate ice cream base, crafted from melted dark chocolate, whole milk, and heavy cream, is churned to velvety perfection before being layered with the brittle for a satisfying, texture-packed finish. Ideal for summer gatherings or an anytime dessert, these bars are easy to make and irresistibly delicious. Crafted in just a few simple steps, they’re guaranteed to become a go-to favorite for nut-free indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Heavy Cream
- 1 cup Whole Milk
- 0.75 cup Granulated Sugar
- 0.5 cup Unsweetened Cocoa Powder
- 4 ounces Dark Chocolate, melted
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
- 1 cup Sunflower Seeds
- 2 tablespoons Unsalted Butter
- 0.5 cup Honey
- 0.25 cup Brown Sugar
Instructions
In a medium saucepan, combine heavy cream, whole milk, granulated sugar, cocoa powder, and salt over medium heat. Stir until the sugar and cocoa powder are completely dissolved.
Remove the saucepan from heat and add the melted dark chocolate and vanilla extract. Whisk until smooth.
Let the mixture cool to room temperature, then cover it and refrigerate for at least 2 hours or until thoroughly chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it's a soft-serve consistency.
Meanwhile, preheat your oven to 350°F (175°C). Spread the sunflower seeds evenly on a baking sheet and toast them for 5-7 minutes until lightly golden.
In a small saucepan, combine unsalted butter, honey, and brown sugar over medium heat. Cook while stirring until the sugar is dissolved and the mixture starts to bubble.
Add the toasted sunflower seeds to the saucepan and stir to coat them completely with the mixture. Pour the mixture onto a parchment-lined baking sheet and spread it into an even layer.
Let the brittle cool completely. Once hard, break it into small pieces.
Take the churned ice cream and spoon it into ice cream bar molds, inserting sticks and leaving room on the top for the brittle layer.
Sprinkle the sunflower seed brittle pieces onto the top of each mold, pressing slightly into the ice cream.
Freeze the ice cream bars for at least 4 hours or until fully set.
To serve, remove the bars from the molds and enjoy your nut-free chocolate ice cream bars with sunflower seed brittle.
Nutrition Facts
Calories |
4381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.7 g | 353% | |
| Saturated Fat | 128.6 g | 643% | |
| Polyunsaturated Fat | 47.6 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 473.5 g | 172% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 355.8 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 650 mg | 50% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 4159 mg | 88% | |
*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.
