Skip the dairy and cool off this summer with these adorable dairy-free ice cream cups. Perfect for kids and adults alike, make them for your next birthday party or as a sweet treat to end a BBQ!
Cook Time
1 hr 20 min
Total Time
2 hr 10 min
Yield
12 servings
Ingredients
14 oz full fat coconut milk (415 mL), room temperature
⅓ cup sugar (65 g)
3 tablespoons organic cacao powder
2 tablespoons almond butter
14 oz coconut cream (415 mL), chilled
1 tablespoon refined coconut oil, melted
sliced almond, for garnish
Nutrition Info
Calories 260
Fat 25g
Carbs 9g
Fiber 0g
Sugar 36g
Protein 3g
How to Make It
1. Step
Line a 12-cup muffin tin with paper liners.
2. Step
In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20–25 minutes, until thickened and reduced by nearly half. Whisk in the cacao powder and almond butter then remove the pot from the heat and let cool completely, about 20 minutes.
3. Step
Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
4. Step
Add the cacao mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
5. Step
Distribute the mixture evenly between the prepared muffin cups and top with sliced almonds.
6. Step
Freeze the cups for 30–60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15–20 minutes to soften before serving.
