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RECIPE
8 INGREDIENTS 14 STEPS 45min

Almond Butter Cup "Ice Cream"

4.0
1 Ratings
The only thing not nice about this treat is I haven’t stopped eating it. What we have here are simple homemade Reese cups made with almond butter that is chopped up and thrown into an FIVE-ingredient frozen deliciousness.
Almond Butter Cup "Ice Cream" Recipe | SideChef
The only thing not nice about this treat is I haven’t stopped eating it. What we have here are simple homemade Reese cups made with almond butter that is chopped up and thrown into an FIVE-ingredient frozen deliciousness.
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
45min
Total Time
$1.27
Cost Per Serving

Ingredients

Servings
10
US / METRIC
2 cups
or Semi-Sweet Chocolate Chips
2 Tbsp
Coconut Oil
3/4 cup
Maple Almond Butter
1/4 cup
Coconut Oil
1/4 cup
Unsweetened Cocoa Powder
3
Bananas , cut, frozen
1/2 cup
Almond Milk
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
396
FAT
25.4 g
PROTEIN
7.4 g
CARBS
39.5 g

Cooking Instructions

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Step 1
Prepare the cups. Line the muffin liners on a baking sheet big enough for the liners, but small enough for the fridge. Set aside until needed.
Step 2
Set up a double boiler for the chocolate. If you do not have a double boiler, fill a pot about 1/4 full with water and bring to a boil.
Step 3
Reduce to a simmer. Fit a glass bowl into the pot, making sure the bowl does not touch the water. Make sure the water does not splash up from the sides of the bowl as it is important water does not splash into the chocolate.
Step 4
Add the half of Dark Chocolate Chips (2 cups) to the bowl with Coconut Oil (1 Tbsp) . Stir with a rubber spatula until melted.
Step 5
Pour the chocolate into the muffin liners until they are 1/4 to 1/2 full. They all do not have to be exactly even! Once finished, refrigerate for 20 minutes until hardened.
Step 6
In the meantime, make the second batch of sauce. Clean the original bowl (reserving any chocolate that was left behind).
Step 7
Repeat the process with the remaining dark chocolate chips and Coconut Oil (1 Tbsp) adding any excess chocolate sauce from prior.
Step 8
Remove the cups from the fridge. Add 1/2 spoonful of Maple Almond Butter (3/4 cup) to each chocolate cup, using two fingers to spread the butter evenly. You almost have to press the butter to have it spread without damaging the liner.
Step 9
Pour the second batch of chocolate sauce until the cups are just full.
Step 10
Sprinkle with Sea Salt Flakes (to taste) . Refrigerate for 20-30 minutes until hardened.
Step 11
Melt the Coconut Oil (1/4 cup) in a microwave or over the stove. Mix with the Unsweetened Cocoa Powder (1/4 cup) until combined.
Step 12
Add the coconut/cocoa mix to a blender with the Bananas (3) and Almond Milk (1/2 cup) . Blend until smooth, about 1-2 minutes.
Step 13
Add in the chocolate cup pieces and give a quick stir. Pour into a loaf pan and freeze 1-2 hours until solid.
Step 14
Thaw at room temperature or zap in the microwave a few seconds to "scoop". Serve on a sugar cone, or in a bowl with crushed sugar cones. YUM!
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Nutrition Per Serving
Calories
396
% Daily Value*
Fat
25.4 g
33%
Saturated Fat
10.7 g
53%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
39.5 g
14%
Fiber
5.3 g
19%
Sugars
16.7 g
--
Protein
7.4 g
15%
Sodium
88.5 mg
4%
Vitamin D
0.1 µg
0%
Calcium
107.2 mg
8%
Iron
2.7 mg
15%
Potassium
239.2 mg
5%
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