Chocolate "Peanut Butter" Ice Cream with Chocolate Shell
Prep time: 
Total time: 
Serves: 3-4
 
Ingredients
For the ice cream
  • 2 (14 ounce) cans coconut milk
  • 3 tablespoons unsweetened cocoa powder
  • ⅓ cup raw honey
  • 1 teaspoon instant coffee (I used ground coffee)
  • ⅛ teaspoon cinnamon
  • pinch of salt
  • ¼ cup sunflower seed butter (or other nut butter)
For the chocolate shell
  • ¼ cup coconut oil, melted
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon sunbutter (or other nut butter)
  • 2 tablespoons raw honey
  • ½ teaspoon vanilla extract
  • pinch of salt
Instructions
  1. Place a saucepan over medium heat and add all ice cream ingredients to it, except for the sunflower seed butter. Stir until cocoa powder is completely broken down and ingredients are smooth.
  2. Place saucepan in the freezer until cool. Mine took about an hour.
  3. Pour ice cream ingredients in your ice cream maker and turn on.
  4. When ice cream is almost done mixing, pour in the sunflower seed butter directly into the ice cream maker to churn with your chocolate ice cream.
  5. While ice cream is churning, place the chocolate shell ingredients in a bowl and in the microwave for about 30 seconds until everything is mixed. Whisk together until smooth.
  6. When ice cream is done churning, place in bowl and bowl chocolate shell on top! Maybe even a little extra sunflower seed butter! Boom.
  7. Eat up peanut butter cup!
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/chocolate-peanut-butter-ice-cream-with-chocolate-shell/