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SideChef
Recipes
Dairy-Free
Almond Butter Cup "Ice Cream"

8 INGREDIENTS • 14 STEPS • 45MINS

Almond Butter Cup "Ice Cream"

Recipe
4.0
1 rating
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.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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.
45MINS
Total Time
$1.27
Cost Per Serving
Ingredients
Servings
10
us / metric
Dark Chocolate Chips
2 cups
Dark Chocolate Chips
or Semi-Sweet Chocolate Chips
Coconut Oil
2 Tbsp
Coconut Oil
Maple Almond Butter
3/4 cup
Maple Almond Butter
Sea Salt Flakes
to taste
Sea Salt Flakes
Coconut Oil
4 Tbsp
Coconut Oil
Unsweetened Cocoa Powder
4 Tbsp
Unsweetened Cocoa Powder
Banana
3
Bananas, cut, frozen
Almond Milk
1/2 cup
Almond Milk
Nutrition Per Serving
VIEW ALL
Calories
396
Fat
25.4 g
Protein
7.4 g
Carbs
39.5 g
Love This Recipe?
Add to plan
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Almond Butter Cup "Ice Cream"
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
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 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 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 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 10 Sprinkle with Sea Salt Flakes (to taste). Refrigerate for 20-30 minutes until hardened.
step 11
Melt the Coconut Oil (4 Tbsp) in a microwave or over the stove. Mix with the Unsweetened Cocoa Powder (4 Tbsp) 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 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 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!
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!
Tags
Dairy-Free
American
Gluten-Free
Snack
Shellfish-Free
Kid-Friendly
Dessert
Vegetarian
No-Bake Dessert
Summer
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