Creamy Choc Chip Peanut Butter Ice Cream Pops (Dairy Free!)
Last year I got an ice cream maker for Christmas and ever since, I've been playing around with non-dairy milks to see which ones work best.
Due to the higher fat content of coconut, this recipe is by far the best!! I'll keep trying to perfect the base recipe but for now, this peanut butter choc chip version is a real treat!
- 1/2 cup coconut sugar
- 2/3 cup crunchy peanut butter (natural)
- 1 cup coconut cream (From a tin, full fat)
- 2 cups coconut milk (light or full fat)
- 1/2 cup cacao nibs (or you can sub choc chips)
Cacao (Or Carob) Coating:
- 1/2 cup coconut oil
- 1/2 cup cacao or carob powder
- 1 1/2 tbsp coconut sugar
- In a medium bowl, combine the ingredients in the order listed above.
- Pour into an ice cream maker and let it do its magic!
- Pour the mix into ice cream moulds and let set.
- Meanwhile, in a small metal bowl, combine coating ingredients.
- To make sure your chocolate coating snaps when you bite into it: Bring some water to a simmer in a small pot and place the bowl over the top of the pot. Whisk the mix until it becomes smooth and glossy. Being careful not to left the mix burn and split. Set aside. (Note, you may need to repeat this step if you leave it for a a long enough time before using to coat the ice cream.)
- Remove ice cream pop from its mould, and dip in the chocolate coating as many times as desired. I like to dip at least twice to get a nice coat. But as you can see from the picture, my dipping skills need a bit of work still! haha :)
- Place the dipped ice creams onto baking paper and store in an airtight container in the freezer, or eat immediately! Enjoy!
Let me know if you try it out in the comments below! Or if you're looking for even more yummy recipes that are easy to make with simple ingredients, take a look at Wholefood Entertaining - its got 30 recipes that are gluten and dairy free and perfect for an impressive snack when guests come over! Find out more here.