Now THAT is a mouthful! But I had to give all the details!
Last week I brought you my first installment of #FrozenFridays and this Friday, by the skin of my teeth almost, I will bring you part 2! How many Fridays are there in a year? If I am correct there are 52. So does that mean we get to celebrate every week? Well I say yes! I mean, I scream, yes!! ( Get it?)
I am a huge fan of ice cream straight from the bowl, I mean, who isn’t?! But even more, I love ice cream cones and bars. There’s something about them that make me feel like a kid again I guess. And as I was working on another recipe for Frozen Fridays, I was looking through all of the amazing ice cream bars that So Delicious had to offer, and I realized that there might be something missing from the drool-worthy bunch. A vanilla ice cream with peanut butter swirl and a chocolate coating was what I was craving, but I didn’t see it on the shelves. Not to worry! You can easily make your own using So Delicious Vanilla Cashew Ice Cream! Brilliant, right? Right!
Needless to say, this is pretty simple overall. All you have to do is thaw, stir, pour and dip. Anyone can do that!
The chocolate shell is made of just a handful of ingredients including cacao, coconut oil, vanilla and maple. Whisk and dip and you are good to go. The hardest part of these is going to be keeping them around, but don’t worry, a quick trip back to the grocery and you can start all over again! So here’s to #FrozenFridays! May they all be delicious, every single one!
About the #FrozenFridays Recipe Contest
The #FrozenFridays Recipe Contest is being sponsored by So Delicious Dairy Free and hosted by Go Dairy Free. I have received free So Delicious product to help in my testing, and have the chance to win $500, $250, and free product prizes.
- 2 pints So Delicious Very Vanilla Cashew Ice Cream
- 2 T drippy peanut butter
- 1/2 c coconut oil melted
- 1/2 c cacao powder
- 1/2 tsp vanilla extract
- 2-3 T pure maple syrup
- crushed peanuts optional
Spoon ice cream into a medium bowl. Defrost or allow to sit out and thaw until melted and smooth. It will be a consistency of a very thick cream.Whisk to smooth out any bumps.
Gently swirl in the peanut butter.
Transfer mixture to popsicle molds and allow to freeze for about 3-4 hours.
Before removing popsicles from freezer, whisk together coconut oil, cacao, maple and vanilla until smooth.
Pour chocolate into a thin glass that your bars will fit into when dipped.
Dip each bar into the chocolate and sprinkle with chopped peanuts if desired.
Allow to dry on parchment lined container in the freezer.
Enjoy! These are great stored in an airtight container with parchment to separate the bars.