Chocolate Ice Cream Cups
These chocolate covered Ice Cream Cups are like a peanut butter cup but filled with ice cream instead of peanut butter. They make a fun summer dessert!
Servings: 12 Ice Cream Cups
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Ingredients
- 10 oz. semi sweet chocolate chips dairy free
- 2 teaspoons coconut oil
- 1/2 pint dairy free vanilla ice cream or flavor of choice
Instructions
- Line 12 muffin cups with paper liners or place 12 Silicon Cupcake Liners on a baking sheet. (The silicon liners make for easier removal.)
- Add the chocolate and coconut oil to a microwave safe bowl. Heat at 50% power for 1 minute. Stir well, then continue to heat at 50% power for 30 second intervals until melted, stirring well after each heating.
- Spoon a few teaspoons of the melted chocolate into the liners and use a spoon or pastry brush to coat the sides of the liners with the chocolate, coating them about 3/4 inch up the side. Reserve the remaining chocolate.
- Place in the freezer for 15 minutes or until the chocolate is hardened. Let the ice cream sit out at room temperature while the chocolate is in the freezer.
- When the chocolate is set, scoop 1 rounded tablespoon of ice cream into the chocolate cups. Use a spoon to flatten and fill the chocolate evenly. Repeat for all 12 cups.
- Top with the remaining chocolate (melt it again if necessary). Smooth the tops of the chocolate cups and then freeze for 2 hours or until completely frozen. Remove the cupcake liners before serving.
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Notes
Nutrition Information
Serving: 2g
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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