Nut-Free Chocolate Ice Cream Bar with Nuts

Treat yourself to the ultimate allergy-friendly indulgence with these Nut-Free Chocolate Ice Cream Bars with Sunflower Seed Brittle. Perfectly creamy and rich, this homemade chocolate ice cream is churned to perfection before being layered with a sweet and crunchy brittle made from toasted sunflower seeds, honey, and brown sugar. A delightful alternative to traditional nut-based toppings, the sunflower seed brittle adds bold crunch and caramelized flavor, creating a dessert that's both unique and satisfying. Perfect for those with nut allergies, these bars are easy to make, featuring a luscious chocolate base crafted with cocoa powder and melted dark chocolate for an intense, velvety taste. Freeze them into convenient bar molds for a grab-and-go treat that's as stunning as it is delicious. Whether you're hosting a summer gathering or craving a cool personal dessert, these ice cream bars guarantee a show-stopping treat while remaining completely nut-free!

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

Remove the saucepan from heat and add the melted dark chocolate and vanilla extract. Whisk until smooth.

Step 3

Let the mixture cool to room temperature, then cover it and refrigerate for at least 2 hours or until thoroughly chilled.

Step 4

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it's a soft-serve consistency.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Let the brittle cool completely. Once hard, break it into small pieces.

Step 9

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.

Step 10

Sprinkle the sunflower seed brittle pieces onto the top of each mold, pressing slightly into the ice cream.

Step 11

Freeze the ice cream bars for at least 4 hours or until fully set.

Step 12

To serve, remove the bars from the molds and enjoy your nut-free chocolate ice cream bars with sunflower seed brittle.

Nutrition Facts

Serving size	(1319.7g)

Amount per serving	% Daily Value*
Calories	4380.6

Total Fat 275.7g	0%
Saturated Fat 128.6g	0%
Polyunsaturated Fat 47.6g
Cholesterol 451.3mg	0%
Sodium 853.3mg	0%
Total Carbohydrate 473.5g	0%
Dietary Fiber 66.8g	0%
Total Sugars 355.8g
Protein 65.9g	0%

Vitamin D 107.4IU	0%
Calcium 649.6mg	0%
Iron 38.8mg	0%
Potassium 4159.1mg	0%

*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.

Source of Calories

Fat: 53.5%

Protein: 5.7%

Carbs: 40.8%