4 Ingredient Ice Cream Bites
These ice cream bites are rich and creamy but they are made with healthier ingredients and don't require any special tools to make them. They only need 4 ingredients and don't require any flour, eggs, refined sugar, dairy, butter or oil.
Ingredients
- 1 cup (125g) raw cashews
- 3/4 cup (117g) dark chocolate chips, divided, see note before starting
- 1/2 cup (4 fl oz/118ml) maple syrup
- 1 cup (246g) coconut cream, see note
Instructions
- Place the cashews in a heatproof bowl and cover with boiling water. Let soak for 1 hour. Then drain the water off the cashews.
- Lightly grease and line an 8 x 4-inch loaf pan with parchment paper, leaving an overhang on two sides for easy removal later.
- Add half of the chocolate chips to a microwave-safe bowl and heat in 30 second intervals, stirring in between with a spatula, until the chocolate is completely smooth and melted.
- Spread the melted chocolate thinly across the bottom of the prepared loaf pan. You do not need to use all of the chocolate. You just want a thin layer evenly across. I had a little leftover. Place the pan into the fridge for about 10 minutes or until the chocolate layer is just set.
- Meanwhile, add the drained cashews, syrup and coconut cream to a high powered blender and blend until completely smooth, stopping to scrape down the sides of the blender as needed.
- Pour the mixture over the chilled chocolate layer. Place the loaf pan into the freezer until the ice cream layer is set, about 4-6 hours. When the ice cream is set, it should be firm but it still has a little bit of give.
- Once the ice cream is set, melt the remaining chocolate using the same method as step 3. Spread the chocolate thinly and evenly across the ice cream layer. You do not need to use all of the chocolate-- you just want to make sure the ice cream is covered in an even layer of chocolate. You can also garnish with coarse salt if desired. Return the loaf pan back into the freezer until the chocolate is set.
- Once the bars are set, remove them from the loaf pan and cut them with a large sharp knife. You can cut them into larger squares like traditional ice cream bars (about 8 bars) or cut them into small bites (about 16-20 bites). Serve immediately or store in an airtight freezer-safe container in the freezer.
Notes
- Coconut cream note: 1 (13.5fl oz) can of coconut cream is enough for 1 cup of coconut cream (with some leftover). When measuring the coconut cream, make sure to only scoop out the solid white part. I used Whole Foods coconut cream.*
- Chocolate chips note: You can use any type of chocolate chips. I like using dark bittersweet chocolate chips with around 60-65% cocoa. If you need the cookies to be dairy-free, make sure to choose dairy-free chocolate chips. If you need these to be refined sugar-free, make sure to use chocolate sweetened with unrefined sugar such as coconut sugar, maple sugar, date sugar, or a sugar substitute. I like using Hu dark chocolate chips.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- The ice cream bites are very rich so I do recommend cutting them into small, bite-sized pieces, about 16-20 pieces. You can also cut them into 8 squares for larger ice cream sandwiches.
Serving: 1piece, Calories: 131kcal, Carbohydrates: 10g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Sodium: 1mg, Fiber: 2g, Sugar: 6g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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