Soy-Free Chocobar Ice Cream
Indulge in the rich and creamy decadence of Soy-Free Chocobar Ice Cream, a delightful frozen treat perfect for anyone seeking a dairy-forward dessert without the soy. Crafted with velvety coconut cream, whole milk, and a luscious blend of dark chocolate chips and cocoa powder, this homemade ice cream is infused with the elegant notes of vanilla and a hint of sea salt to elevate every bite. The recipe uses egg yolks for extra creaminess and tempered chocolate for a beautifully smooth texture. Designed to be churned to perfection and molded into convenient chocobar pops, this dessert is both kid-friendly and gourmet. Whether enjoyed fresh or stored for later, these popsicles promise all the indulgence of chocolate ice cream with a gourmet twist—soy-free and utterly irresistible!
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Recipe Information
Ingredients
- 2 cups Coconut cream
- 1 cup Whole milk
- 3/4 cup Sugar
- 1/3 cup Cocoa powder
- 1/2 cup Dark chocolate chips (soy-free)
- 1 teaspoon Vanilla extract
- 4 Egg yolks
- 1/4 teaspoon Sea salt
- 2 tablespoons Coconut oil
Instructions
In a medium saucepan, combine coconut cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
In a small bowl, whisk together cocoa powder and a few tablespoons of the warm milk mixture until smooth. Add this back into the saucepan and continue to cook, stirring frequently to incorporate the cocoa thoroughly.
Add dark chocolate chips and stir until melted and the mixture is completely smooth.
In a separate bowl, whisk the egg yolks lightly. Slowly pour a small amount of the hot chocolate mixture into the yolks, whisking constantly to temper them. Gradually add the tempered yolks back into the saucepan, stirring continuously.
Cook on medium-low heat until the mixture thickens slightly, enough to coat the back of a spoon. Do not let it boil.
Remove from heat and stir in vanilla extract and sea salt. Transfer the mixture through a fine sieve to remove any lumps.
Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to chill completely.
Churn the mixture in an ice cream maker according to the manufacturer's instructions.
Once churned, melt the coconut oil and brush it inside the popsicle molds. Pour the ice cream into molds and insert popsicle sticks.
Freeze for at least 4 hours or until solid.
To remove, briefly dip the molds in warm water and gently release the chocobar ice creams. Serve immediately or store wrapped individually in parchment paper in the freezer.
Nutrition Facts
Calories |
3567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 498.7 g | 181% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 458.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 527 mg | 41% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1982 mg | 42% | |
*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.
