Chocolate Sunbutter Cup Ice Cream Bars are a delightful allergy-friendly dessert that combines the rich flavors of chocolate, sunflower seed butter, and dairy-free vanilla ice cream. Perfect for a sweet treat that everyone can enjoy!
Ingredients: 1 cup dairy-free chocolate chips. 1/2 cup sunflower seed butter or any nut/seed butter of your choice. 2 cups dairy-free vanilla ice cream. 1/2 cup crushed gluten-free chocolate sandwich cookies. 1/4 cup dairy-free mini chocolate chips. 1 tablespoon coconut oil. 1/4 teaspoon sea salt.
Instructions: Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. In a microwave-safe bowl, melt 1/2 cup of dairy-free chocolate chips and 1/2 tablespoon of coconut oil in 30-second increments, stirring until smooth. Pour the melted chocolate mixture into the bottom of the prepared baking dish, spreading it out evenly. Place it in the freezer for 10 minutes to set. In another bowl, mix together the sunflower seed butter, crushed gluten-free chocolate cookies, and sea salt until well combined. Spread this mixture evenly over the chocolate layer in the baking dish. Return it to the freezer for another 10 minutes. Remove the baking dish from the freezer and spread the softened dairy-free vanilla ice cream over the sunflower seed butter layer. Sprinkle the dairy-free mini chocolate chips on top and gently press them into the ice cream. Return the dish to the freezer and freeze for at least 2 hours, or until completely firm. Once the ice cream bars are set, melt the remaining 1/2 cup of dairy-free chocolate chips and 1/2 tablespoon of coconut oil. Drizzle this chocolate mixture over the top of the bars. Use the parchment paper overhangs to lift the frozen dessert out of the baking dish. Place it on a cutting board and slice into bars or squares. Serve immediately and enjoy your delicious Chocolate Sunbutter Cup Ice Cream Bars!
Prep Time: 20 minutes
Cook Time: 2 minutes
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