Gluten-Free Chocobar Ice Cream
Indulge in the creamy decadence of this Gluten-Free Chocobar Ice Cream, a freezer-friendly treat that’s perfect for satisfying your sweet tooth. Crafted with velvety full-fat coconut milk, rich cocoa powder, and naturally sweetened with coconut sugar, this recipe delivers a dairy-free, chocolatey delight without skimping on flavor. These luscious ice cream bars are churned to perfection, poured into molds, and coated with a crisp shell of gluten-free dark chocolate melted with a touch of coconut oil for that irresistible crunch. Easy to prepare and made with wholesome, gluten-free ingredients, these chocolate-covered bars are a summertime favorite that everyone can enjoy. Whether you're catering to gluten sensitivities or just looking for a unique homemade alternative to store-bought treats, this recipe takes indulgence to the next level.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Remove the saucepan from the heat and stir in the vanilla extract and almond milk until well combined.
Step 4
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.
Step 5
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.
Step 6
Once the ice cream is done churning, spoon it evenly into 8 ice cream molds, gently tapping to eliminate air pockets.
Step 7
Insert the gluten-free ice cream sticks into each mold and freeze for at least 4 hours or until completely solid.
Step 8
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.
Step 9
Repeat the chocolate dipping process for each bar and freeze for an additional 30 minutes.
Step 10
Serve the chocobar ice cream straight from the freezer and enjoy!
Nutrition Facts
| Serving size | (1924.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4972.7 |
| Total Fat 356.0g | 0% |
| Saturated Fat 272.5g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 160mg | 0% |
| Sodium 1789.4mg | 0% |
| Total Carbohydrate 461.6g | 0% |
| Dietary Fiber 50.2g | 0% |
| Total Sugars 349.2g | |
| Protein 65.1g | 0% |
| Vitamin D 44.6IU | 0% |
| Calcium 1320.9mg | 0% |
| Iron 50.6mg | 0% |
| Potassium 4807.0mg | 0% |
Source of Calories