Soy-Free Chocobar Ice Cream

Indulge in the creamy, chocolatey bliss of Soy-Free Chocobar Ice Cream—a decadent frozen treat perfect for those avoiding soy without sacrificing flavor. This homemade recipe combines rich coconut cream, velvety cocoa powder, and soy-free dark chocolate chips to create a luscious base that’s churned to perfection. With a touch of vanilla and a hint of sea salt to balance the sweetness, these bars are encased in a delicate layer of coconut oil for an extra pop of tropical flavor. Ideal for anyone seeking a soy-free dessert alternative, these chocobars are easy to customize, fun to make, and perfect for satisfying summer cravings. Make a batch and watch them disappear in no time!

Nutriscore Rating: 39/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

In a medium saucepan, combine coconut cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.

Step 2

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.

Step 3

Add dark chocolate chips and stir until melted and the mixture is completely smooth.

Step 4

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.

Step 5

Cook on medium-low heat until the mixture thickens slightly, enough to coat the back of a spoon. Do not let it boil.

Step 6

Remove from heat and stir in vanilla extract and sea salt. Transfer the mixture through a fine sieve to remove any lumps.

Step 7

Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to chill completely.

Step 8

Churn the mixture in an ice cream maker according to the manufacturer's instructions.

Step 9

Once churned, melt the coconut oil and brush it inside the popsicle molds. Pour the ice cream into molds and insert popsicle sticks.

Step 10

Freeze for at least 4 hours or until solid.

Step 11

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

Serving size	(1122.1g)

Amount per serving	% Daily Value*
Calories	3567.3

Total Fat 172.0g	0%
Saturated Fat 130.6g	0%
Polyunsaturated Fat 1.6g
Cholesterol 767.3mg	0%
Sodium 886.3mg	0%
Total Carbohydrate 498.7g	0%
Dietary Fiber 18.8g	0%
Total Sugars 458.0g
Protein 37.6g	0%

Vitamin D 180.6IU	0%
Calcium 527.4mg	0%
Iron 14.3mg	0%
Potassium 1982.1mg	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: 41.9%

Protein: 4.1%

Carbs: 54.0%