Nut-Free Chocobar Ice Cream
Indulge in the creamy, chocolatey goodness of Nut-Free Chocobar Ice Cream, a homemade frozen treat that's perfect for those with nut allergies or anyone searching for a delicious dessert option. This easy-to-make recipe combines a silky vanilla ice cream base with a rich, nut-free chocolate coating, offering a sweet balance of flavors and textures. With simple ingredients like whole milk, heavy cream, and semi-sweet chocolate chips, this recipe delivers gourmet results without complicated techniques. Each bar is hand-dipped in a luscious coconut oil-infused chocolate shell, giving it a satisfying crunch with every bite. Whether you're serving these at a summer gathering or enjoying a quick dessert at home, these nut-free chocobar ice creams are sure to delight. Make a batch today and savor a frozen classic—free from worry, full of flavor!
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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
Directions
Step 1
In a medium saucepan over medium heat, combine the whole milk, heavy cream, granulated sugar, vanilla extract, and salt.
Step 2
Stir the mixture until the sugar is completely dissolved and the liquid is heated through, but do not let it boil.
Step 3
Remove the saucepan from the heat and let the mixture cool to room temperature.
Step 4
Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Step 5
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.
Step 6
Once the ice cream has finished churning, quickly transfer it into ice pop molds, filling each mold about three-quarters full.
Step 7
Insert wooden sticks into each mold and freeze for at least 4 hours, or until completely firm.
Step 8
Once frozen, remove the ice cream bars from the molds. Dip each bar into the melted chocolate mixture, letting any excess chocolate drip off.
Step 9
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.
Step 10
Store the nut-free chocobar ice creams in an airtight container in the freezer for up to 2 weeks. Enjoy!
Nutrition Facts
| Serving size | (1307.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3993.7 |
| Total Fat 279.1g | 0% |
| Saturated Fat 183.3g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 298.6mg | 0% |
| Sodium 855.0mg | 0% |
| Total Carbohydrate 317.1g | 0% |
| Dietary Fiber 32.0g | 0% |
| Total Sugars 253.5g | |
| Protein 48.0g | 0% |
| Vitamin D 214.7IU | 0% |
| Calcium 921.4mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 2021.0mg | 0% |
Source of Calories