Chocolate Coconut Ice Cream Cups

I am a big fan of chocolate, and it becomes perfect when it is in ice cream. Even though I didn’t make it like real ice cream in the scoop or the cup, this still a good one.

I can’t believe how good these are. They do taste like ice cream with this hard chocolate coat on the outside.

Though I admit, I do enjoy the chocolate being soft. If you like it that way too, you can leave it out of the freezer for a while before you eat it, but you should put it in a bowl and use a spoon, so it doesn’t go all over the place.

This kind of recipe, remind me of Reese’s cup but slightly different since there are only two layers. Oh, if you want even more alternatives to the peanut butter and tahini, you could try cashew butter. If you use almond butter or ones like that, it may darken the colors a little.

Protips: It’s best to use a silicone cup to make these cos you can easily bend them to pop the stuff out. They make it much easier and best of all, you can reuse them, so you’re not wasting the muffin cup paper stuff each time!

Chocolate Coconut Ice Cream Cups
Serves: 2
  • ½ cup coconut cream (from refrigerated full fat coconut milk)
  • 2 tablespoons better than milk rice powder
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon peanut butter (or tahini)
  • 1 teaspoon pure maple syrup
  • 1 teaspoon pure vanilla extract
Chocolate Topping
  • 2 tablespoons vegan dark chocolate chips (eg Enjoy Life)
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon cacao powder
  • ½ teaspoon pure maple syrup
  • ½ teaspoon ground vanilla powder
  • ½ teaspoon pure vanilla extract
  1. Be sure to put the can of full fat coconut milk in the fridge for 2 days, then take it out and scoop out the hard cream and let the clear water drizzle away.
  2. Measure ½ cup of the thick coconut cream from the can and put it in a bowl, then add the coconut oil, tahini, maple syrup and vanilla extract. Stir until everything is mixed evenly. It should be very creamy and fluffy.
  3. Scoop the mixture onto about 5 silicone muffin cups (you can probably use other stuff like muffin paper cups in a muffin pan).
  4. Put it in the freezer to let it harden for 30 minutes.
  5. After waiting about 15 minutes, add the vegan chocolate chips in a small microwave safe bowl and heat it for about a minute or more until all the chocolate chips melt. Then, add the coconut oil, cacao powder, maple syrup, ground vanilla powder and vanilla extract.
  6. Stir until everything is even.
  7. Take the cups out from the freezer and drizzle a small amount of chocolate on the top of each one, and even it out with a spoon.
  8. Put it back in the freezer for another 30-45 minutes until it completely hardens. If your fridge takes longer, it may even take an hour or two.
  9. Note: The coconut milk brand I used was Thai Kitchen, be sure you don’t get the regular version, only full fat would create that thick cream. Also, I used tahini because I’m afraid I may be allergic to peanut butter, but if you are not, feel free to use that!


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