Nut-Free Chocobar Ice Cream

Indulge in the creamy, chocolatey goodness of Nut-Free Chocobar Ice Cream, a homemade frozen treat that's perfect for those with nut allergies or anyone searching for a delicious dessert option. This easy-to-make recipe combines a silky vanilla ice cream base with a rich, nut-free chocolate coating, offering a sweet balance of flavors and textures. With simple ingredients like whole milk, heavy cream, and semi-sweet chocolate chips, this recipe delivers gourmet results without complicated techniques. Each bar is hand-dipped in a luscious coconut oil-infused chocolate shell, giving it a satisfying crunch with every bite. Whether you're serving these at a summer gathering or enjoying a quick dessert at home, these nut-free chocobar ice creams are sure to delight. Make a batch today and savor a frozen classic—free from worry, full of flavor!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 8

Ingredients

• 2 cups Whole milk
• 1 cup Heavy cream
• 3 tablespoons Granulated sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 2 cups Semi-sweet chocolate chips (nut-free)
• 4 tablespoons Coconut oil

Directions

Step 1

In a medium saucepan over medium heat, combine the whole milk, heavy cream, granulated sugar, vanilla extract, and salt.

Step 2

Stir the mixture until the sugar is completely dissolved and the liquid is heated through, but do not let it boil.

Step 3

Remove the saucepan from the heat and let the mixture cool to room temperature.

Step 4

Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.

Step 5

While the ice cream is churning, melt the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.

Step 6

Once the ice cream has finished churning, quickly transfer it into ice pop molds, filling each mold about three-quarters full.

Step 7

Insert wooden sticks into each mold and freeze for at least 4 hours, or until completely firm.

Step 8

Once frozen, remove the ice cream bars from the molds. Dip each bar into the melted chocolate mixture, letting any excess chocolate drip off.

Step 9

Place the chocolate-dipped bars on a baking sheet lined with parchment paper and return them to the freezer for an additional hour, until the chocolate is set.

Step 10

Store the nut-free chocobar ice creams in an airtight container in the freezer for up to 2 weeks. Enjoy!

Nutrition Facts

Serving size	1307.2 grams (1307.2g)

Amount per serving	% Daily Value*
Calories	3994

Total Fat 279.10g	358%
Saturated Fat 183.30g	917%
Polyunsaturated Fat 1.50g
Cholesterol 299mg	100%
Sodium 855mg	37%
Total Carbohydrate 317.10g	115%
Dietary Fiber 32.00g	114%
Total Sugars 253.50g
Protein 48.00g	96%

Vitamin D 215IU	1074%
Calcium 921mg	71%
Iron 16mg	89%
Potassium 2021mg	43%

*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: 63.2%

Protein: 4.8%

Carbs: 31.9%