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Honey Nut Ice Cream with Quick Dry Chocolate Shell

A Trip Down Memory Lane…

Posted on June 8, 2021 by Jen

A Recipe for Honey Nut Ice Cream with a Quick Dry Chocolate Sauce

My family calls me the memory bank because I typically can quickly recall random details from the past. Today’s recipe is inspired by two special childhood memories involving food. The first is cereal. As a kid, I loved to eat cereal for breakfast, especially Honey Nut Cheerios. You could always find a box of it in my house. In fact, we were probably more likely to have Honey Nut Cheerios on hand versus ketchup. Although, I do not eat boxed cereal now, the sweet little O’s remained my favorite throughout childhood and as a college student. My second inspiration for this recipe is many trips to the local ice cream shop, Twisty Freeze, with my dad. My father could always (and I mean always) be talked into ice cream. It didn’t matter if it was a special occasion, a random after school weekday, the middle of winter…you get the idea. Fortunately for my kids, I seem to have inherited this tendency to always want ice cream!

The Twisty Freeze was a walk up ice cream stand; its windows plastered with images of seemingly endless flavor and topping combinations. Despite this plethora of choices, I almost always ordered a vanilla-chocolate twist soft serve in a cone that was then dipped in a chocolate magic shell. I loved how the chocolate dried by the time the owner passed my cone through the window. While enjoying my cone, I struggled to obtain the perfect balance of licking the chocolate shell to savor it, while eating it fast enough to prevent the ice cream from melting and leaking through the bottom of the cone. Ahhh childhood problems…

I decided to combine these two childhood memories into a single, delectable dessert. Using delicious locally harvested honey from Edisto Gold, I whipped up a batch of no-churn, plant-based honey nut ice cream. I then of course had to make a quick drying chocolate sauce to brush onto the ice cream. The result was pure bliss! Let me know if you give it a try or share some of your favorite childhood culinary memories!

honey nut ice cream

Honey Nut Ice Cream with Quick Dry Chocolate Shell

Honey Nut Ice Cream with Quick Dry Chocolate Shell

A refreshing summer treat! Non-dairy, no-churn, honey nut ice cream dipped in a quick drying chocolate sauce. Kid tested and a double thumbs up!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Freezing Time 8 hrs
Total Time 8 hrs 25 mins
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 4 cups almond cream (see recipe)
  • 1 cup honey
  • 2 tbsp nut butter (I like to use my roasted sesame seed/peanut butter).
  • pinch of salt
  • 1 cup chocolate chips of choice
  • 2 tsp oil (I use olive oil but grape seed oil or another neutral oil would work too.)

Instructions
 

Honey Nut Ice Cream

  • Combine almond cream, honey, nut butter and salt in a medium saucepan.
  • Bring the mixture to a low simmer and cook for 20 minutes until reduced by approximately half.
  • Remove from heat and cool. Transfer mixture to a shallow dish and place in the refrigerator.
  • Once ice cream base has cooled in the refrigerator transfer to the freezer. Freeze for at least 6 hours.

Quick Dry Chocolate Shell

  • Melt chocolate chips using the microwave or a double boiler.
  • Once melted quickly stir in the oil. (If you like a thinner sauce add a bit more oil).
  • Using a spoon or pastry brush, coat a scoop of ice cream with chocolate. Return to the freezer for 1-2 minutes then enjoy!
Keyword easy kid ice cream dessert non dairy, non dairy no churn honey nut ice cream with chocolate shell, plant based no churn honey nut ice cream with chocolate shell, ultratruffle dessert, ultratruffle honey nut ice cream with quick dry chocolate shell, ultratruffle ice cream plant based, ultratruffle no churn ice cream

Homemade Almond Cream

Almond cream for use in ice creams, coffee, oatmeal, breakfast bowls, and desserts.
Print Recipe Pin Recipe
Prep Time 10 mins
Soaking time 10 hrs
Total Time 10 hrs 10 mins
Course Breakfast, Dessert, Drinks
Cuisine American
Servings 3 cups

Equipment

  • Blender
  • Nut Milk Bag or Mesh Sieve

Ingredients
  

  • 2 cups raw almonds soaked in cold water for 10-12 hours
  • 3 cups water

Instructions
 

  • Place 2 cups of raw almonds in a large bowl and cover with cold water. Refrigerate for 10-12 hours.
  • After soaking is complete, drain the almonds and transfer to a blender.
  • Add 3 cups of water and blend until smooth.
  • Pour mixture into a nut milk or strain through a fine mesh sieve or cheesecloth. Squeeze out the liquid. Discard solids or save for another use.
  • Transfer the liquid to a glass container and store cream in the refrigerator until ready to use.
Keyword easy homemade almond cream plant based, easy homemade non dairy cream, homemade almond cream for desserts coffee drinks, plant based homemade almond cream for desserts coffee drinks, ultratruffle almond cream, ultratruffle healthy plant based ice cream, ultratruffle no churn ice cream, vegan homemade almond cream for desserts coffee drinks
Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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