Homemade ice cream bars are a fun summer dessert! These chocolate sunbutter cup ice cream bars are dairy free, gluten free, and free of all the top allergens!
Was there a time when you could eat any ice cream flavor you desired? A time before food allergies?
If so, what flavors did you love? I used to love flavors that included a lot of candy or cookie pieces. Flavors like peanut butter cup, chocolate chip cookie dough, or moose tracks.
We don’t have the option of eating those flavors from the store or ice cream shop now, but that’s okay. Limited ingredients just means that we have to be more creative! With a popsicle mold or ice cream maker, it’s possible to enjoy delicious ice cream flavors you make yourself.
These chocolate sunbutter cup ice cream bars start off with a delicious chocolate ice cream base, and then have chunky pieces of sunbutter cups all throughout. They’re a fun treat for a hot day – creamy, cool, and full of sunbuttery goodness.
You can either buy suncups, or make your own chocolate sunbutter cups to use in this recipe.
This popsicle mold is similar to the one I have, or you could use any popsicle mold you have on hand. There are so many fun shapes available (affiliate links).
Chocolate sunbutter cup ice cream bars are:
- perfect for a hot day
- free of the top 8 allergens
- a decadent chocolatey treat
Disclosure: This post contains affiliate links.
Chocolate Sunbutter Cup Ice Cream Bars.
Dairy free chocolate sunbutter cup ice cream bars are a refreshing summer treat.
Ingredients
- 11 ounces full fat coconut milk*
- 2 Tablespoons sunbutter
- ¼ cup maple syrup
- 3 Tablespoons non-dairy milk
- 3 Tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 8 sunbutter cups chopped
Instructions
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Place the coconut milk, maple syrup, and sunbutter in a bowl and mix together.
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Add the cocoa powder, vanilla extract, and non-dairy milk and stir well.
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Place a few pieces of sunbutter cups in the bottom of each popsicle mold. Pour the chocolate mixture over them, filling each popsicle mold halfway. Add more sunbutter cups, and then more chocolate ice cream, filling each mold to the top.
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Place the top on the ice cream mold and insert popsicle sticks. Freeze for at least 6-8 hours before serving.
Recipe Notes
*I like So Delicious Culinary Coconut Milk, but you could use any full fat coconut milk or cream. Drain off the liquid from the top of the can and just use the thick coconut milk.
Cooking time indicates freezing time.
Helen
How many bars did this make? I know it varies by mold, but mine looks similar to yours.
Helen
I missed it earlier – I see now it serves 8 :)
Kelly Roenicke
If you use the same type of mold, then yes, it makes 8! I have a mold that makes a different shape, and it would probably make about 10 in that one.
Helen
Mine must be huge LOL I got 4 with a little leftover that I drank ;) Hoping the kids enjoy their special treat this weekend!! I only cut up two sun cups total.