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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!
Prep Time 5 minutes
Cook Time 20 minutes
Freezing Time 8 hours
Total Time 8 hours 25 minutes
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!
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