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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!
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Prep Time 5 minutes
Cook Time 20 minutes
Freezing Time 8 hours
Total Time 8 hours 25 minutes
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Method

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.)

Method
 

Honey Nut Ice Cream
  1. Combine almond cream, honey, nut butter and salt in a medium saucepan.
  2. Bring the mixture to a low simmer and cook for 20 minutes until reduced by approximately half.
  3. Remove from heat and cool. Transfer mixture to a shallow dish and place in the refrigerator.
  4. Once ice cream base has cooled in the refrigerator transfer to the freezer. Freeze for at least 6 hours.
Quick Dry Chocolate Shell
  1. Melt chocolate chips using the microwave or a double boiler.
  2. Once melted quickly stir in the oil. (If you like a thinner sauce add a bit more oil).
  3. Using a spoon or pastry brush, coat a scoop of ice cream with chocolate. Return to the freezer for 1-2 minutes then enjoy!